Best 7 Vegetable Kabobs With Rice Recipes

VEGETABLE KABOBS WITH RICE

Steps:

• In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot heat. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place 1/2 cup rice on each place and top with two kabobs.

GRILLED ASIAN BEEF KEBABS OVER RICE

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
• Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
• Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.

GRILLED VEGETABLE KABOBS WITH RICE

Steps:

• Combine dressing, parsley and basil in small bowl; cover and chill.
• Alternate squash, onions, tomatoes and mushrooms on 8 skewers.
• Coat grill rack with cooking spray; place on grill over medium heat.
• Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.
• To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

VEGETABLE KABOBS

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE

Steps:

• In blender jar, combine all ingredients for the marinade except for sesame seeds.
• Blend completely, stir in sesame seeds.
• Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
• About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
• Allow vegetables to stand at room temperature for approximately 45 minutes.
• While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
• When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
• Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
• Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
• Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
• Baste frequently with remaining marinade.
• When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
• Serve the chicken kabobs over the rice.
• The cook time does not include the marinade time for the meat.

VEGETABLE KABOBS WITH RICE

Steps:

• In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot coals. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place 1/2 cup rice on each place and top with two kabobs.