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Jill Sharpe’s amazing tailgate kabobs

Football season is here and with it comes tailgate parties!

Chef Jill Sharpe TailgatingChef Jill Sharpe of The Lake Kitchen stopped by Q13 FOX News at Four to share some great recipes for grilling up tailgate kabobs for your next football gathering.

RECIPES:

Grilled Pound Cake and Strawberry Kabobs –

Makes 4

INGREDIENTS:

These can be skewed up to 8 hours ahead, keep uncovered .

4, 6 inch bamboo skewers

8, 1 ½ inch cubes of pound cake

4 strawberries, green tops cut off

2 tablespoons nutella

DIRECTIONS:

Pre-heat your grill to 300-350 degrees.

Skew pound cake on bamboo skewer, then skew a strawberry from stem to bottom, then skew a cube of pound cake. Repeat with remaining skewers, pound cake and strawberries.

Place on grill and grill for about 2 minutes, turn over and grill 2 minutes more.  You just want to put nice grill marks the pound cake and heat the strawberries.

In a microwave safe bowl warm nutella in the microwave for about 15-20 seconds.

Drizzle nutella over skewers and serve.

BBQ Chicken Kabobs –

These can be skewed up to 6 hours ahead, wrap with plastic and keep in the fridge.

INGREDIENTS:

2/3 cup Molasses BBQ Sauce (recipe below), divided

2 medium boneless, skinless chicken breasts, 1 inch cubes

16, 1 inch cubes fresh pineapple

1 red bell pepper, 1 inch cubes

½ yellow onion, 1 inch cubes

8, 12 inch bamboo skewers

DIRECTIONS:

Pre-heat your grill to 300-350 degrees.

In a small bowl, toss 1/3 cup BBQ sauce with chicken.

Skew 1 piece of pineapple on a bamboo skewer, then a cube of chicken, red pepper, onion, chicken, pineapple, chicken and finish with a onion or pepper.  Repeat with remaining ingredients and skewers.

Place on the grill and cook for about 7 minutes, turn and finish cooking about 10-15 minutes or until the chicken is fully cooked.

Use remaining 1/3 cup bbq sauce and slather over cooked kebabs.

Molasses BBQ Sauce

Makes 7 ¾ cups

I make a huge batch of bbq sauce and keep it in the freezer for up to 4 months.  Whenever I need a delicious bbq sauce I just pop it in the fridge to that or straight into the pot.   It also keeps in the fridge up to 1 week.

If you don’t want  to make this much you can always cut it in half .

INGREDIENTS:

1 yellow onion, cut into 4ths

3 large garlic cloves

1, 64oz bottle ketchup

1 cup molasses

¾ cup maple syrup

2 teaspoons each, salt, smoked paprika and chili powder

1 tablespoon mustard

¼ cup balsamic vinegar

¼ cup Jack Daniels or other fine whiskey

DIRECTIONS:

Place the garlic and onion in the bowl of a food processor fitted with a metal blade and blend until a puree like consistency.

Add remaining ingredients and blend until all the ingredients are incorporated.

Pour into a large pot and cook for 20 minutes on medium, stirring frequently.

Red Potato and Zucchini Kabobs –

Makes 4

You can make these 6 hours ahead through step 4. Wrap in plastic and keep in the fridge.

INGREDIENTS:

Garlic oil, recipe below

4 baby red potatoes, about the size of a small tennis ball

1 zucchini, cut into 12, ¾ inch slices

4, 10 inch bamboo skewers

DIRECTIONS:

  1. Pre-heat your grill to 350 degrees.
  2. Par-cook the potatoes by placing them in the microwave for about 5-7 minutes or until barley for tender.
  3. Cut potatoes in half and toss with ¼ cup of oil while still warm.
  4. Skew 1 slice of zucchini on skewer and then ½ of potato, then zucchini, potato and finish with a zucchini.  Repeat with remaining vegetables and skewers. Brush oil all over with remaining oil.
  5. Place over a low flame on the grill and cook for about 15-20 minutes, turning occasionally.

Garlic Oil

Oil can be made 1 week ahead. This is enough to use on my baby red potato kabobs recipe too or for later use.

1/2 cup olive oil

¼ teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon pepper

  1. In a small bowl whisk together olive oil, garlic, salt and pepper.

Bread and Olive Kabobs –

Makes 8

These can be skewered and brushed with oil up to 6 hours ahead.

You can use any pitted olive you like not just the green stuffed olive.

I serve it warm so the cheese in the olive oozes out when I bite into it.

INGREDIENTS:

8, 10 inch bamboo skewers

24, 1 ½ inch baguette bread cubes

14 feta stuffed green olives

14 blue cheese stuffed green olives

¼ cup garlic oil (recipe below)

1 Tablespoon balsamic vinegar, ( I like to use a nice aged one)

DIRECTIONS:

Heat your grill to 300-350 degrees.

Alternating, evenly skew 3 cubes of bread and 3 olives on to the skewer.

Brush each side of bread with oil.

Place on grill and grill about 2 minutes on each side, turning half way through.

Drizzle with balsamic vinegar.

Garlic Oil

Oil can be made 1 week ahead. This is enough to use on my baby red potato kabobs recipe too or for later use.

1/2 cup olive oil

¼ teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon pepper

In a small bowl whisk together olive oil, garlic, salt and pepper.

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