Skewers 4 Ways

Servings: 8-10INGREDIENTS2 pounds sirloin steak, cut into 1-inch cubes1 tablespoon cumin1 tablespoon chili powder1 tablespoon garlic powder1 teaspoon salt1 teaspoon pepper2 green bell peppers, cut into 1-inch pieces2 red bell peppers, cut into 1-inch pieces1 large white onion, cut into 1-inch pieces8-10 bamboo skewers, soaked in water for 20 minutesINSTRUCTIONS 1. Preheat grill to medium-high heat. 2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated. 3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer. 4. Repeat with the remaining skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway. 7. Serve!Roasted Veggie SkewersServings: 8-10INGREDIENTS¼ cup olive oil2 tablespoons lemon juice1 tablespoon dried oregano1 teaspoon salt1 teaspoon pepper2 zucchinis, sliced into rounds3 cups cremini mushrooms2 medium red onions, cut into 1-inch pieces2 red bell peppers, cut into 1-inch pieces2 yellow bell peppers, cut into 1-inch pieces4-5 bamboo skewers, soaked in water for 20 minutesINSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer. 4. Repeat with the remaining skewers and vegetables. 5. Brush each skewer liberally with the oil mixture. 6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway. 7. Serve!Teriyaki Chicken SkewersServings: 4-5INGREDIENTS1 pound boneless, skinless chicken thighs, cut into 1-inch cubes1 cup soy sauce¾ cup brown sugar1 tablespoon sesame seeds¼ cup green onions, chopped1 pineapple, diced into 1-inch cubes4-5 bamboo skewers, soaked in water for 20 minutesINSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated. 3. Chill and marinate for at least 2 hours. 4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer. 5. Repeat with the remaining chicken, pineapple, and skewers. 6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired. 8. Serve!BBQ Chicken Bacon SkewersServings: 4-5INGREDIENTS1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes1 cup bbq sauce1 teaspoon salt1 teaspoon pepper4-5 bacon strips4-5 bamboo skewers, soaked in water for 20 minutesINSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed. 3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through. 4. Repeat with the remaining chicken, bacon, and skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 7. Serve!Music provided by Warner Chappell Inc. Used with permission