This freezer-to-grill shish kabob recipe is the perfect meal for nights when you need a break from the crockpot. The best part is that you can prep them ahead of time, freeze them, and then throw them on the grill. After prepping 28 slow cooker freezer meals with my mom I decided to freeze some meals for the grill too. I love the idea of having food for the grill waiting at our finger tips.
No need to waste time chopping and marinating on busy weeknights. Since these shish kabobs cook for the first time out of the freezer, they taste exactly like fresh shish kabobs. You would never know that they were frozen beforehand.
Make a bunch at once and freeze them so you can relax the day of the event. I like to marinate my shish kabobs with extra virgin olive oil and whatever spice mix I have on-hand, but feel free to get creative.
Serve with rice and enjoy! MIght seem like a silly question, but what type of pans do you freeze the shish kabobs in? One of my favorite kabob recipes is pork tenderloin which is just as low fat as chicken breasts! It is always a winner when we have guests. I just had never thought of freezing them but I can see where that would work great! I am amazed that you can freeze those veggies and then grill them! Add all ingredients to shopping list View your list.
I Made It Print. Editor's Note Use our scaling feature to create the exact number of servings you'll want for the month. Full Nutrition. Reviews 30 Read More Reviews. Most helpful positive review Jessica. Rating: 5 stars. I made this dish six times for each member of my dinner exchange club. All six said their families loved this.
My husband does too. Very easy and do not feel any changes are needed. I bought meat already cut for kabobs to save time. Read More. Most helpful critical review covergirl.
Rating: 1 stars. After freezing they were just a mushy soft mess. I will not use this method again. Reviews: Most Helpful. Holiday Baker Allstar. I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them hours before cooking. I trimmed the fat and cut them into 1" cubes. Out of everything I got 8 kabobs and at most about 3 servings.
I definitely plan to make this again, but next time I will double it! We loved this recipe! So easy to just pull out of the freezer for a busy day! With all the prep it takes to make shish kabobs, cutting all the meat and vegetables into small cubes and threading them onto skewers, it can be time-consuming, especially if you are preparing a lot for a barbecue party. Preparing the uncooked shish kabobs a day or so before and freezing them will give you more time to prepare other items on the day of the barbecue.
Once thawed out, you can cook the shish kabobs on the grill like you normally would. Cut up your choice of meat or poultry into one-inch cubes and place in a bowl. You can make shish kabobs with almost any type of meat, although they are commonly made with beef, chicken, lamb or shrimp. Make a marinade to pour over your meat, depending on your taste preference. A simple marinade would consist of olive oil, Worcestershire sauce, salt, pepper and minced garlic.
Spread the meat covered with marinade on a baking sheet in a single layer. Cover lightly with aluminum foil and place in the freezer until the raw meat is solid. Place the frozen meat into large resealable freezer bags, removing as much air as possible. Fresh meat and poultry can last in the freezer anywhere from six months to a year. However, the longer you keep it in the freezer, the greater the risk that the quality will start to degrade.
Cut washed, fresh vegetables for the kebabs into one-inch pieces. Traditional vegetables commonly used for shish kebabs include bell peppers and onions, both of which freeze well. Avoid using vegetables like tomatoes or mushrooms, as these do not freeze well. You can add those vegetables later by assembling right before cooking the shish kebabs if you want.
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