SPICY SALMON KABOBS
I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. -Terri Mach, Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes. , Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 223 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 463mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
SPICED SALMON KEBABS
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Provided by Bon Appétit Test Kitchen
Categories Fish Quick & Easy Backyard BBQ Dinner Lemon Seafood Salmon Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
- Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
- Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
SAFFRON SALMON KABABS
Buttery, saffron-stained and gently spiced, these Iranian kababs come together in no time and make for a beautiful, flavorful meal. The warming spice mix of oregano, coriander, black pepper and turmeric balances and lifts the sweet notes from the saffron and salmon. To keep the fish in place when turning the kababs on the grill, use 1/2-inch-wide flat skewers or two thin, round skewers. You can entertain with these skewers or enjoy them on a quiet weeknight, along with dill rice and a side of fresh herbs, or cucumber, tomato and onion salad.
Provided by Naz Deravian
Categories seafood, skewers and kebabs, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
- As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.
CITRUS SALMON SKEWERS
Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
- Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
- Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
- Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
- Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
- While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
- Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
SAFFRON CHICKEN KEBABS
Marinating chicken breast with saffron and citrus before grilling yields juicy, golden meat packed with bright flavor. The skewers are served atop lavash with flame-kissed onions and tomatoes, fresh radishes and mint, and a spicy herbed yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h20m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
- Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.
JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)
An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.
Provided by Naz Deravian
Categories poultry, skewers and kebabs, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
- Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
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