Kabab Recipes

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KABOBS



Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

THE BEST SHISH KEBABS



The Best Shish Kebabs image

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

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

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.

HOMEMADE DONER KEBAB



Homemade Doner Kebab image

Make a home version of spit-roasted lamb (doner) kebab, served as a sandwich with vegetables and sauce.

Provided by Anita Schecter

Categories     Dinner     Entree     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 18

For the Kebab:
1 pound ground lamb (or 1/2 pound each of ground lamb and ground beef)
1 egg
4 cloves garlic (peeled and finely minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil (for the skillet, plus extra for the pan)
For the Sandwich:
4 rounds of pita (or naan or flatbread)
1 cup assorted lettuce
1 large tomato (sliced)
1/2 seedless English cucumber (sliced)
1/4 large red onion (peeled and sliced)
Tzatziki sauce or tahini sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
  • Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
  • You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
  • To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
  • Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 652 kcal, Carbohydrate 57 g, Cholesterol 157 mg, Fiber 4 g, Protein 39 g, SaturatedFat 10 g, Sodium 690 mg, Sugar 4 g, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 0 g

TURKISH KEBABS



Turkish Kebabs image

This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.

Provided by RACHEY638

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time P1DT50m

Yield 6

Number Of Ingredients 18

2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt
1 pound beef flank steak, thinly sliced
8 ounces sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

Steps:

  • Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
  • Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g

INDIAN STYLE SHEEKH KABAB



Indian Style Sheekh Kabab image

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

2 pounds lean ground lamb
2 medium (2-1/2" dia)s onions, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
¼ cup vegetable oil
8 each skewers

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

KABAB



Kabab image

Kabab (Arabic, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries around the globe.

Provided by Walid Nazzal

Categories     Lunch/Snacks

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 kg ground beef
1 tablespoon parsley
1/2 teaspoon thyme
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
skewer, presorted, as needed

Steps:

  • mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
  • shape like jumbo hot dogs, not foot long just 3 inches long.
  • skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.

Nutrition Facts : Calories 1083.4, Fat 75.2, SaturatedFat 29.4, Cholesterol 340, Sodium 1495, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 93.3

CHEF JOHN'S KOFTA KEBABS



Chef John's Kofta Kebabs image

I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.

Provided by Chef John

Categories     BBQ & Grilled Beef Skewers and Kabobs

Time 1h30m

Yield 4

Number Of Ingredients 15

1 slice whole grain bread, toasted
½ medium yellow onion, diced
⅓ cup chopped Italian parsley
4 cloves garlic, minced
8 ounces ground beef
4 ounces ground lamb
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon paprika
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
2 tablespoons water
4 bamboo skewers, soaked for at least 1 hour

Steps:

  • Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
  • Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
  • Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
  • Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
  • Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
  • Meanwhile, preheat a charcoal grill until coals are very hot.
  • Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg

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From themediterraneandish.com


16 EASY SIDE DISHES FOR KEBABS | REAL SIMPLE
2020-06-24 Sides for kebabs - Couscous salad with carrots and spinach. Credit: Levi Brown. There's barely any cooking required in this kebab side dish recipe—just fold carrots, spinach, and nuts into the couscous while it's still warm. Get the recipe: Couscous With Carrots, Spinach, and Pistachios. 5 of 16.
From realsimple.com


MOROCCAN KEFTA KEBAB RECIPE WITH GROUND BEEF OR LAMB
2021-08-03 Preheat the grill or grill pan and prepare it for your kebabs. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer. Cook over hot coals, approximately 5 minutes each side.
From thespruceeats.com


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