Recipes and Cooking Make-It-Mine Seasonal Kabobs Be the first to rate & review! Load up skewers with in-season ingredients and fire up the broiler (yes, broiler) to create this kabob recipe. The spring variation is the one pictured. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 1, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 8 kabobs Ingredients Dressing Protein Vegetables Sauce Basic Greek Yogurt Sauce 1 clove garlic ½ teaspoon salt 1 ⅔ cup plain Greek yogurt 2 tablespoon chives 1 tablespoon lemon zest Black pepper Fresh Herb, Tomato & Caper Sauce 3 extra-large lemons 2 cup chopped fresh Italian parsley ¼ cup sliced almonds, toasted ¼ cup chopped fresh oregano 2 tablespoon capers, drained ⅔ cup olive oil ½ teaspoon salt ½ teaspoon black pepper ¼ cup finely chopped oil-packed dried tomatoes Roma Tomato Romesco Sauce 4 medium roma tomatoes, peeled, seeded, and cut up 1 3/4-inch slice country-style bread (2 oz.), toasted and torn into pieces ⅔ cup roasted red sweet pepper, cut up ½ cup blanched whole almonds, toasted ¼ cup sherry vinegar or red wine vinegar 4 cloves garlic, smashed 1 tablespoon chopped fresh Italian parsley 1 teaspoon smoked paprika ½ teaspoon ground ancho chile pepper ⅛ teaspoon cayenne pepper ¼ cup olive oil Salt Directions Preheat broiler. Line two 15x10-inch baking pans with foil. In a small bowl combine Dressing ingredients. Place Protein in a resealable plastic bag. Pour half of the dressing over protein. Seal bag; turn to coat protein. Marinate in refrigerator 30 minutes. Toss Vegetables with remaining dressing. Let stand 5 minutes. Drain protein, discarding marinade. Thread protein onto four 10- to 12-inch skewers, leaving 1/4 inch between pieces. Drain vegetables, reserving dressing. Alternately thread vegetables onto four 10- to 12-inch skewers, leaving 1/4 inch between pieces. Arrange kabobs in prepared baking pans. Broil 4 to 5 inches from heat until protein is done, turning once (timings, below). If needed, broil vegetables 6 to 8 minutes more or just until tender. Drizzle protein and vegetables with reserved dressing. Cover and let stand 5 minutes. Serve with Sauce. Basic Greek Yogurt Sauce Using the flat side of a chefs knife, mash garlic clove with the salt to make a smooth paste. In a small bowl combine garlic paste, yogurt, chives, and lemon zest. Season to taste with pepper. Cover and chill until ready to serve. If desired, top with additional chives. Makes 12 servings. Fresh Herb, Tomato & Caper Sauce 1. Remove 2 Tbsp. zest and squeeze 1/4 cup juice from lemons. In a food processor combine lemon zest, parsley, almonds, and oregano. Cover and pulse until very finely chopped. Add capers; cover and pulse until combined. Add lemon juice, oil, salt, and pepper; cover and pulse to make a saucy paste. Stir in tomatoes. Season to taste with additional salt and pepper. Makes 12 servings. To Store: Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month. Roma Tomato Romesco Sauce In a food processor or blender combine first 10 ingredients (through cayenne pepper). Cover and pulse until mixed. With processor or blender running, slowly add oil in a steady stream until combined and finely chopped. Season to taste with salt. Makes 16 servings. To Store: Store sauce in an airtight container in refrigerator up to 1 week. Let stand at room temperature 30 minutes before serving. Spring Dressing: Lemon: 1/4 cup lemon juice, 2 Tbsp. red wine vinegar, 2 tsp. honey, 1 tsp. kosher salt, and 1/8 tsp. each dried oregano, crushed, and black pepperProtein: 1 lb. lean boneless lamb, cut into 1-inch pieces (cook 10 to 12 minutes or until desired doneness)Vegetables: 1 medium seedless cucumber, quartered lengthwise and sliced 1 inch thick, and 1 small red onion, cut into 1-inch wedgesSauce: Basic Greek Yogurt Sauce Summer Dressing: Garlic-Oregano: Zest and juice of 1 lemon; 3 Tbsp. chopped fresh oregano; 2 Tbsp. olive oil; 2 cloves garlic, minced; 3/4 tsp. salt; and 1/4 tsp. black pepperProtein: 8 oz. Halloumi cheese, cut into 1/2-inch slices or 1-inch cubes (cook 3 to 4 minutes or until begins to soften)Vegetables: 2 medium zucchini, sliced 3/4 thick, and 1 cup grape tomatoesSauce: Fresh Herb, Tomato & Caper Sauce Fall Dressing: Rosemary: 1/3 cup cider vinegar; 2 Tbsp. each olive oil and chopped fresh rosemary; 1 Tbsp. Dijon-style mustard; 2 tsp. honey; 2 cloves garlic, minced; 1/2 tsp. black pepper; and 1/4 tsp. saltProtein: 1 1/2 lb. skinless, boneless chicken thighs, cut into 1-inch strips or pieces (cook 12 to 14 minutes or until no longer pink)Vegetables: 2 medium red sweet peppers, cut into 1-inch pieces, and 1 small sweet potato, peeled and cut into 1-inch pieces (before skewering, cook sweet potato in a small microwave-safe bowl with 1 tablespoon water for 2 minutes; drain and run under cold water to cool). Sauce: Roma Tomato Romesco Sauce Winter Dressing: Shallot: 1/3 cup red wine vinegar; 1/4 cup finely chopped shallots; 2 Tbsp. each olive oil and chopped fresh thyme; 1 Tbsp. Dijon-style mustard; 2 cloves garlic, minced; 1/2 tsp. black pepper; and 1/4 tsp. saltProtein: 1 lb. boneless beef sirloin steak, cut into 1-inch pieces (cook 8 to 12 minutes or until desired doneness)Vegetables: 8 oz. fresh button mushrooms and 4 small shallots, halvedSauce: Blue cheese salad dressing Tip If using wooden skewers, soak in water 30 minutes. Grilling Option Prepare kabobs as directed through Step 2. Grill, covered, over medium heat until protein is done and vegetables are just tender, turning once. Transfer to a 15x10-inch baking pan. Drizzle protein and vegetables with reserved dressing. Cover and let stand 5 minutes. Serve with Sauce. Rate it Print