TRADITIONAL SHISH KEBABS
Steps:
- Gather the ingredients.
- In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin , grated ginger, and black pepper).
- In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
- Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers-intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
- Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
- Once cooked to your desired doneness, remove the kebabs from the grill.
- Serve on or off of the skewers, with lemon and lime slices.
Nutrition Facts : Calories 690 kcal, Carbohydrate 7 g, Cholesterol 183 mg, Fiber 1 g, Protein 47 g, SaturatedFat 18 g, Sodium 846 mg, Sugar 3 g, Fat 52 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ARMENIAN SHISH KABOB
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Provided by chefmarkmarcarian
Categories Meat and Poultry Recipes Lamb
Time P1DT1h18m
Yield 6
Number Of Ingredients 14
Steps:
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g
INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
AFRICAN-STYLE SHISH KEBAB
A fun twist on your average shishkebab. The recipe calls for the use of either lamb or beef. I think it may also be good on chicken. Serve with rice. Enjoy! Note: the timing does not include marinating.
Provided by LifeIsGood
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine yogurt, lemon juice, olive oil, onion, mint,.
- cilantro, salt, pepper and cayenne pepper in large bowl. Add.
- meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
- for beef.
- Remove from refrigerator 2 hours before cooking.
- Just before cooking, arrange meat on skewers alternately with.
- tomatoes, green peppers, onions and mushrooms. Place on grill.
- 3 inches above coals, which should be red hot but not flaming.
- Cook 5 minutes on each side, turning skewers to brown meat.
- evenly.
- I recommend serving with rice.
Nutrition Facts : Calories 505.2, Fat 28.5, SaturatedFat 12.4, Cholesterol 109.6, Sodium 120.2, Carbohydrate 30.2, Fiber 6, Sugar 15.4, Protein 33.6
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
SHISH KEBAB
Steps:
- Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
- Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
- Recipe courtesy Clifford Wright
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