Recipes for Honey Bourbon Callisons Seasoned Skewers
Honey Bourbon Salmon Skewers:
Serves 4
4 Honey Bourbon Callisons Seasoned Skewers
1/2 cup white wine
1 1/4 lbs boneless skinless salmon fillets
cut into 16 thick pieces (1 1/2 inch chunks)
Garnish lemon wedges
Soak skewers in white wine for 10 to 15 minutes.
Thread 4 pieces of salmon onto each skewers
Let sit for 10 to 20 minutes in refrigerator. Lightly brush
skewers on each side with olive oil and season to taste with
salt and pepper. Place on a preheated medium-high grill and cook until
salmon is just cooked about 3 to 4 minutes per side.
Garnish with lemon wedges.
Chef's suggestions: Serve with coleslaw and roasted new potatoes.
Recipe:BBQ Bourbon Pork & Apple Skewers:
Serves 4
4 Honey Bourbon Callisons Seasoned Skewers
½ cup beer
1 lb boneless pork loin
cut into 12 pieces (1 ½ inch chunks)
1 small apple with peel cut into 8 chunks
8 pieces (1 ½ inch chunks) red onion
BBQ Glaze
3 tablespoons barbecue sauce
3 tablespoons beer
Soak skewers in beer for 10 to 15 minutes. Meanwhile whisk the BBQ
glaze ingredients together until well combined and set aside.
Thread onto each skewer in the following order pork, apple, onion using 1 piece of each.
Repeat one time and then add 1 more piece of pork to secure the onion>
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive or salad oil and season to
taste with salt and pepper. Place on a preheated medium-high grill and
cook until pork is cooked to desired doneness, about 4 to 5 minutes
per side. To serve Drizzle with BBQ Glaze
Recipes for Indian Mango Callisons Seasoned Skewers
Mango Masala Scallop Skewers
Serves 4
4 Indian Mango Curry Callisons Seasoned Skewers
1/2 cup white wine
8 green onions
12 large sea scallops
8 pieces (1 ½ inch chunks) fresh mango
Garnish lime wedges
Soak skewers in white wine for 10 to 15 minutes.
Trim white end of green onion to 3 inch lengths.
Cut the remaining green part into thin slivers for
garnish. Thread onto each skewers in the following
order: scallop, white part of green onion, mango.
Repeat 1 more time and then add 1 more scallop
to secure the mango. Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with salad oil
and season to taste with salt and pepper. Place on a
preheated medium-high grill and cook until
scallops are just cooked about 3 to 4 minutes per side.
Garnish with green onion slivers and lime wedges.
Chef's suggestions: Serve with steamed basmati rice
made with a pinch of ground tumeric for color.
Curry Chicken Skewers with Mango Dipping Sauce
Serves 4
4 Indian Mango Curry Callisons Seasoned Skewers
½ cup white wine
1 ¼ lbs boneless skinless chicken breasts
cut into 16 pieces (1 ½ inch chunks)
Mango Dipping Sauce
¼ cup jarred mango chutney or other fruit chutney
3 tablespoons fresh lime juice
Soak skewers in white wine for 10 to 15 minutes.
Meanwhile combine all the sauce ingredients together
and set aside. Thread 4 pieces of chicken onto each skewer.
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive or salad oil and season to
taste with salt and pepper. Place on a preheated medium-high grill and
cook until chicken is cooked to desired doneness, about 4 to 5 minutes
per side.
To serve: Place Mango Dipping Sauce on the side or drizzle over skewers.
Recipes for Ginger Mango Callisons Seasoned Skewers
Ginger Mango Shrimp & Pineapple Skewers:
Serves 4
4 Ginger Mango Callisons Seasoned Skewers
1 lb x-large shrimp (about 16 shrimp) peeled & deveined
12 pieces (1 1/2 inch chunks) fresh pineapple
Thread onto each skewer in the following order:
shrimp - pineapple, using 1 piece of each.
Let sit for 10 to 20 minutes in refrigerator.
Place on a preheated medium high grill and cook until shrimp
are just cooked through about 3 to 4 minutes per side.
Chef's suggestions: Serve with steamed jasmine rice or pad thai noodles..
Citrus Beef Skewers with Mango Jicama Slaw
Serves 4
4 Ginger Mango Callisons Seasoned Skewers
¾ lb beefsteak, such as tenderloin or New York
cut into 16 pieces
Citrus Marinade
¼ cup orange juice
1 tablespoon fresh lime juice
1 teaspoon orange zest
2 teaspoons Dijon mustard
½ teaspoon minced garlic
½ teaspoon minced ginger
½ teaspoon salt
¼ teaspoon red chili flakes
Mango Jicama Slaw
1 cup julienne (peeled) jicama
2 tablespoon chopped cilantro
1/3 cup very thinly sliced red onion
1 tablespoon fresh lime juice
To make Citrus Marinade combine marinade ingredients
add beef pieces and toss to coat. Cover and refrigerate for 30 minutes.
Meanwhile make the Mango Jicama Slaw, combine all slaw ingredients
in a glass bowl. Set aside.
Remove beef from marinade and thread 4 pieces onto
each skewer. Let skewers infuse for at least 15 minutes.
Preheat the grill to medium high. Grill skewers for about
5 minutes on hot grill or until cooked through and nicely
grill marked on each side. Serve skewers with the mango jicama slaw.
Recipes for Citrus Rosemary Callisons Seasoned Skewers
Citrus Rosemary Chicken & Veggie Skewers:
Serves 4
4 Citrus Rosemary Callisons Seasoned Skewers
1/2 cup white wine
1 lb boneless skinless chicken breasts
cut into 12 pieces (1 1/2 inch chunks)
8 cherry tomatoes
8 slices (about 1 inch thick) zucchini
Soak skewers in white wine for 10 to 15 minutes.
Thread onto each skewer in the following order:
chicken-tomato-zucchini using 1 piece of each. Repeat
one more time and then add 1 more piece of chicken to
secure the vegetables. Let sit for 10 to 20 minutes in
refrigerator.
Lightly brush skewers on each side with olive oil and season to taste with
salt and pepper. Place on a preheated medium-high grill and cook until
chicken is cooked through, about 4 to 5 minutes per side.
Chef's suggestions: Serve with wild rice pilaf.
Lamb & Citrus Fennel Skewers with Mustard Sauce
Serves 4
4 Citrus Rosemary Callisons Seasoned Skewers
1/2 cup white wine
1 lb boneless lamb meat 12 pieces
cut into (1 1/2 inch chunks)
1 small orange with peel cut into 8 wedges
1 large bulb of fennel trimmed and cut into 8 wedges
Mustard Sauce
1 tablespoon whole grain mustard
1 tablespoon red wine vinegar
3 tablespoon olive oil
Soak skewers in white wine for 10 to 15 minutes.
Meanwhile, whisk the Mustard Sauce ingredients
together until well combined and set aside.
Thread onto each skewer in the following order:
lamb-orange-fennel, using 1 piece of each. Repeat then add
1 more piece of lamb to secure the vegetables. Let sit for
10 to 20 minutes in the refrigerator.
Lightly brush skewers on each side with olive or salad oil
and season to taste with salt and pepper. Place on a preheated
medium-high grill and cook skewers until lamb is cooked
to desired doneness about 4 to 5 minutes per side.
To serve: Drizzle with Mustard Sauce
Recipes for Garlic Herb Callisons Seasoned Skewers
Greek Vegetable Skewers with Feta Olive Drizzle:
Serves 4
4 Garlic Herb Callisons Seasoned Skewers
1/2 cup white wine
12 medium mushrooms
8 slices (about 1 inch thick) zucchini
8 slices (about 1 inch thick) yellow summer squash
8 pieces (1 1/2 inch chunks) red bell pepper
8 pieces (1 1/2 inch chunks) white onion
Feta Olive Drizzle
2 tablespoons crumbled feta cheese
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
6 pitted kalamata olives, coarsely chopped
Soak skewers in white wine for 10 to 15 minutes.
Meanwhile whisk the Feta Olive Drizzle ingredients together
until well combined and set aside. Thread onto each skewers
in the following order: mushroom-zucchini-yellow squash-
bell pepper-onion using 1 piece of each. Repeat 1 more time
and then and 1 more mushroom to secure the other vegetables.
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive oil and season to taste with
salt and pepper. Place on a preheated medium-high grill and cook until
vegetables are cooked and crisp/tender about 4 to 5 minutes per side.
To serve drizzle with Feta Olive Drizzle.
Garlic Herb Beef Skewers
Serves 4
4 Garlic Herb Callisons Seasoned Skewers
½ cup white wine
1 to 1 ¼ lbs boneless beef steak cut into 8 pc
(2 inch chunks)
8 medium mushrooms
8 pieces (1 ½ inch chunks) red onion
Soak skewers in white wine for 10 to 15 minutes.
Thread onto each skewer in the following order:
beef-mushroom-onion using 1 piece of each. Repeat.
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive
or salad oil and season to taste with salt and pepper.
Place on a preheated medium-high grill and cook
until beef is cooked to desired doneness about
4 to 5 minutes per side.
Chef’s Suggestions: Serve with seasoned orzo pasta
tossed with olive oil, chopped tomato and parsley.
Recipes for Hickory BBQ Callisons Seasoned Skewers
Recipe:Grilled Meat and Potatoes
Hickory Skewers:
Serves 4
4 Hickory BBQ Callisons Seasoned Skewers
8 small red new potatoes
(about 1 pound)
1 pound boneless beefsteak cut into
16 pieces ( 1 1/2 inch chunks)
Microwave potaotes on high until just fork tender,
about 5 minutes depending on your microwave.
Cut each potato in half. Thread onto a skewer 4 potato
halves alternating with 4 pieces steak.
Let sit for 10 to 20 minutes in refrigerator. (There is no
need to soak skewers.)
Place on a preheated medium-high grill and cook until
steak is cooked to desired doneness about 4 to 5 minutes
per side for medium rare.
Savory Sausage and Pepper
Hickory Skewers
Serves 4
4 Hickory BBQ Callisons Seasoned Skewers
1 lb kielbasa sausage
cut into 16 pieces (1 ½ inch chunks)
16 1 inch chunks white onion
(about 1 medium onion)
16 button mushrooms
16 1 inch pieces red bell pepper
(about 1 whole pepper)
Thread onto each skewer in the following order:
kielbasa-onion-mushroom-bell pepper using 1 piece
of each. Repeat. 3 more times Let sit for 10 to 20
minutes in refrigerator. There is no need to soak skewers.
Place on a preheated medium-high grill and cook until
vegetables are done to your liking and sausage is heated
through about 4 to 5 minutes per side.
Recipes for Thai Coconut Lime Callisons Seasoned Skewers
Thai Shrimp & Pineapple Skewers:
Serves 4
4 Thai Coconut Lime Callisons Seasoned Skewers
1/2 cup beer
1 lb x-large shrimp (about 16 pieces per lb)
peeled and deveined
12 pieces (1 1/2 inch chunks) fresh pineapple
Soak skewers in beer for 10 to 15 minutes.
Thread onto each skewers in the following order:
shrimp-pineapple, using 1 piece of each. Repeat 2
more times and then add 1 more shrimp to secure
the pineapple. Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive oil and
season to taste with salt and pepper. Place on a preheated
medium-high grill and cook until shrimp is just cooked about
3 to 4 minutes per side.
Chef's suggestions: Serve with steamed jasmine rice or
pad thai noodles.
Coconut Lime Thai Chicken Skewers
with Sweet Chili Soy Sauce
Serves 4
4 Thai Coconut Lime Callisons Seasoned Skewers
1/2 cup white wine
1 lb boneless skinless chicken breast
cut into 12 pieces (1 1/2 inch chunks)
8 shitake mushrooms stems removed
8 pieces (1 ½ inch chunks) red bell pepper
8 pieces (1 ½ inch chunks) white onion
Sweet Chili Soy Sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon soy sauce
Soak skewers in whiter wine for 10 to 15 minutes.
Meanwhile combine all the sauce ingredients
together and set aside.
Thread onto each skewers in the following order:
chicken-mushroom-bell pepper-onion, using 1 piece of
each. Repeat 1 more times and then add 1 more piece
of chicken to secure the vegetables. Let sit for 10 to 20
minutes in refrigerator.
Lightly brush skewers on each side with olive oil and
season to taste with salt and pepper. Place on a preheated
medium-high grill and cook until chicken is cooked through
about 4 to 5 minutes per side.
To serve Drizzle to taste with Sweet Chili Soy Sauce.
Recipes for Mexican Fiesta Callisons Seasoned Skewers
Fiesta Shrimp Caesar Salad:
Serves 4
4 Mexican Fiesta Callisons Seasoned Skewers
1/2 cup beer
1 lb x-large shrimp (about 16 per lb)
Optional baby red bell peppers or bell pepper chunks
6 cups cut romaine lettuce or romaine heart leaves
3/4 cup Caesar dressing
3/4 cup fresh pico de gallo or salsa
Garnishes: toasted pumpkin seeds and lime wedges
Soak skewers in beer for 10 to 15 minutes.
Thread 4 shrimps onto each skewers (alternating with
bell peppers if desired)
Let sit for 10 to 20 minutes in refrigerator. Lightly brush
skewers on each side with olive oil and season to taste with
salt and pepper. Place on a preheated medium-high grill and
cook until shrimp are just cooked about 3 to 4 minutes per side.
Meanwhile toss romaine with dressing to coat well.
Divide among 4 dinner plates and top with skewers. Scatter
with pico de gallo or salsa and toasted pumpkin seeds if
desired. Garnish with lime wedges.
Recipe:Chili Lime Chicken Skewers with
Salsa Sour Cream:
Serves 4
4 Mexican Fiesta Callisons Seasoned Skewers
1/2 cup white wine
1 ¼ lbs boneless skinless chicken breast
cut into 16 pieces (1 ½ inch chunks)
Salsa Sour Cream
1/3 cup salsa
¼ cup sour cream
Soak skewers in white wine for 10 to 15 minutes. Meanwhile,
combine all the sauce ingredients together and set aside. Thread
4 pieces of chicken onto each skewer. Let sit for 10 to 20
minutes in refrigerator.
Lightly brush skewers on each side with salad oil and
season to taste with salt and pepper. Place on a preheated
medium-high grill and cook until chicken is cooked
through about 4 to 5 minutes per side.
Serve with Salsa Sour Cream on the side or drizzle
over skewers.
Chef’s Suggestions: Serve with warm tortillas, fresh
cilantro, sliced avocado, Mexican rice and beans.
Recipes for Smokey BBQ Callisons Seasoned Skewers
Chicken and Pinapple Kebabs:
Serves 4
4 Smokey BBQ Callisons Seasoned Skewers
16 1 inch chunks red bell peppers
(about 1 whole pepper)
16 1 inch chunks fresh pineapple
(about 1/2 whole pineapple)
1 lb boneless, skinless chicken breast
cut into 16 thick pieces (1 1/2 inch chunks)
Garnish lemon wedges
Thread onto a skewer in the following order:
pepper-pineapple-chicken using 1 piece of each.
repeat. Let sit for 10 to 20 minutes in refrigerator.
There is no need to soak skewers.
Place on a preheated medium-high grill and cook
4 to 5 minutes per side.
Beef and Garlic Basted Beef Kebabs
Serves 4
4 Smokey BBQ Callisons Seasoned Skewers
1 lb boneless beeksteak
cut into 16 pieces (1 ½ inch chunks)
16 1 inch chunks white onion
½ teaspoon finely minced fresh garlic
1 tablespoon spice brown mustard
¼ cup beer
Thread onto a skewer 4 pieces of steak alternating with
4 chunks onion. Repeat with remaining skewers. Let
sit for 10 to 20 minutes in refrigerator. (There is no need
to soak skewers.)
In a small bowl combine the garlic, mustard and beer.
Lightly brush skewers on each side with the beer-garlic
baste and season to taste with salt and pepper. Place on a
preheated medium high grill. Brush the skewers with the
beer-garlic baste a few more times during the cooking
process. Grill until steak is cooked to desired doneness,
about 4 to 5 minutes per side for medium rare.
