Garlic Kebabs Recipes

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

GARLIC CHICKEN KABOBS

Steps:

• Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours., For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving., Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes until juices run clear, turning occasionally.

BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY

Steps:

• In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
• In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
• Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
• Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
• Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
• Preheat the grill on high.
• To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
• Cook 5-7 minutes on each side.
• Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
• Enjoy!

LEMON GARLIC CHICKEN KEBABS

Steps:

• Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
• Preheat grill for high heat.
• Remove chicken from the marinade and shake off excess. Thread onto skewers.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

GARLIC KEBABS

Steps:

• Preheat grill to high.
• Thread 3 cloves of garlic onto a large toothpick.
• Repeat with remaining garlic.
• Brush with sesame oil.
• Season with salt and pepper.
• Loosely wrap each kebab in aluminum foil.
• Arrange on grill.
• Cook until tender, about 5 minutes per side, turning with tongs. Remove foil in last few minutes to brown garlic slightly.

GARLIC SCALLOP KEBABS

Steps:

• In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
• Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
• Place kebabs on grill (over medium heat).
• Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!

LEMON-GARLIC LAMB KEBABS

Steps:

• Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together oil, lemon juice, and garlic. Pour marinade over skewers; turn to coat. Letstand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill,and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Serve with sauce, and garnish with parsley sprigs, if desired.