• Jonathan Desai

Crazy for Kebabs (Recipes & Tips)


Whether you like them piled high with meat, slathered in sauce, or full of fresh veggies, kebabs are a great way to give everyone at the table something they’ll love. The best part is they are incredibly easy to make—all you need to know is how to skewer, grill, and enjoy!



Start with protein. Every good kebab starts with a solid foundation, and, in most cases, that foundation is protein. This includes meat like beef and fish, but it can also include tofu and hard vegetables as well.

Beef Choose a tender cut, like tenderloin or chuck, to prevent drying and maintain flavor.

Chicken Fattier cuts will hold up well in a kebab, so skip chicken breasts and use thighs instead.

Pork You don’t have to be picky when it comes to the cut, but be sure to keep pork marinated to avoid drying out.

Seafood Seafood needs to hold up to the flavors of the veggies, so opt for something robust like salmon or shrimp.

Vegetarian If you go the vegetarian route, you’ll want to select the firmest tofu possible to hold up on the grill, or harder veggies such as peppers, mushrooms, and potatoes.

Tips and Tricks

  • Thin vegetables (e.g. asparagus) should be skewered through both ends with two skewers to prevent them from falling through the grill.

  • Place a thicker veggie or bread cube behind soft veggies to stop them from slipping off.

  • Be sure all veggies and meats are cut to a similar size so one part is not cooked too soon.

  • Prevent fish kebabs from sticking by incorporating lemon into the mix underneath each piece of fish.

  • Consider using metal skewers instead of wood. This way, you don’t have to soak the skewers beforehand to prevent burning, and metal skewers can help your food cook more thoroughly at an even temperature.


Recipes



Citrusy Seafood Kebab

Ingredients: For the marinade

  • ½ cup orange juice

  • ⅓ cup tequila

  • 4 tablespoons lime juice

  • 1 tablespoon cilantro, chopped

  • ½ jalapeño pepper, diced

  • 2 cloves garlic

  • 1 teaspoon salt

  • 1 teaspoon pepper

Ingredients: For the kebab

  • 1 pound jumbo shrimp

  • 1 mango, cubed

  • Lime wedges

Instructions:

  1. Mix together all of the marinade ingredients in a bowl.

  2. Peel the shrimp, and add to the marinade, along with the cubed mango. Cover with plastic wrap, and refrigerate for 3–4 hours.

  3. Alternate adding the shrimp, lime wedges, and mango cubes onto the skewers, and grill for 2 minutes per side at medium-high heat.



Fajita-Style Veggie Kebabs

Ingredients: For the marinade

  • ½ cup salted butter, melted

  • 1 packet fajita seasoning

  • 2 tablespoons lemon juice

Ingredients: For the kebab

  • 5 ears corn

  • 3 zucchini

  • 1 red bell pepper

  • 1 white onion

  • 8 ounces brussels sprouts

  • 8 ounces small mushrooms


Instructions:

  1. Shuck the ears of corn, and cut each cob into 1½-inch rounds. Cut the zucchini into 1-inch rounds, and the peppers and onions into 1½-inch square pieces. Trim the brussels sprouts.

  2. Arrange the vegetables onto each skewer in whatever order you desire, and set aside. Preheat the grill to medium-high heat.

  3. Prepare the marinade by mixing together the melted butter, fajita seasoning, and lemon juice. Brush a generous amount of the marinade onto each kebab, and grill for about 15–20 minutes, rotating every 3–5 minutes. Brush with any remaining fajita butter, if desired.


Steak Caprese Kebab



Ingredients: For the marinade

  • ¼ cup olive oil

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon white wine vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon pepper

  • 1 teaspoon salt

Ingredients: For the kebab

  • 1-pound sirloin steak

  • ¼ cup melted butter

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • 2 cups crusty bread cubes

  • ½ cup cherry tomatoes

  • ¼ cup fresh basil leaves


Instructions:

  1. Whisk together the marinade ingredients in a small bowl. Cut the steak into 2-inch cubes, soak in the marinade, cover with plastic wrap, and refrigerate for at least 1 hour.

  2. While marinating, combine the melted butter, olive oil, and minced garlic cloves in a small bowl. Soak the bread cubes in the mixture, and toss.

  3. Alternate adding pieces of the steak, cherry tomato, basil leaves, and bread onto the skewers. Grill for 3–4 minutes on each side at medium-high heat.


Tropical Chicken Kebab



Ingredients: For the marinade

  • 1 teaspoon garlic powder

  • 1 tablespoon brown sugar

  • 1 teaspoon cayenne pepper

  • 1 tablespoon cooking oil

  • ¼ cup teriyaki sauce

Ingredients: For the kebab

  • 1 pound chicken breasts

  • 1 whole pineapple

  • 1 red onion


Instructions:

  1. Cut the chicken into 2-inch pieces.

  2. Mix together the garlic powder, brown sugar, cayenne pepper, cooking oil, teriyaki sauce, and 2 tablespoons of water. Soak the chicken pieces in the mixture, cover with plastic wrap, and refrigerate for 3 to 4 hours.

  3. Cut the pineapple into 2-inch chunks, and then slice the red onion into 1-inch squares.

  4. Alternate adding the chicken, onions, and pineapple onto the skewers, and carefully place on a greased grill at medium-high heat. Cook for about 10 minutes, rotating the kebabs halfway through.

Courtesy of Reminder Media, American Lifestyle


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