Kebab is also known as Kabab or Kebap. This word is originated from the Middle East and find its way to Central Asia, then to the former Mongol Empire regions and finally to the Ottoman Empire before going worldwide. It’s a dish that small or large pieces of vegetables, fish or meat are put on a skewer and roasted in the Middle East. In American English, it’s referred to as shish kebab and in Europe it is known as doner kebab which means to serve sliced meat in a pita. The original meat for kebab is mutton, but due to factors such as religion and preferences, other meats can also be used. It’s also popular with the youth looking for a snack after dark. Here we list 5 great kebab recipes that you can try.
Kebab Recipes: 1 Marinated Lamb Kebabs
Ingredients
Ingredients | Amount |
Onion, red | 1 |
lamb | 2 pounds |
Plain yoghurt, low-fat or regular | 1 pound |
Fresh rosemary whole | 5 tablespoons |
Black pepper, freshly ground | ½ teaspoon |
Olive oil | ¼ cup |
Lemon zest | 1 teaspoon |
Lemon juice | ¼ cup or 2 lemons |
Kosher salt to taste | 1 teaspoon |
Time & Yield
Total Time | 8 hours 30 minutes |
Yield | 4 to 6 servings |
Directions
Mix olive oil, rosemary, lemon juice and lemon zest, pepper and olive oil in a bowl.
Wrap the marinated lamb with a plastic, then put it in a fridge to up to 2 days.
Light a charcoal grill. Prepare it by spreading hot coal in a single tight layer on it.
Cut up the lamb into cubes around 1 ½ inches. Get around 20 cubes.
Cut onion into 8 pieces. Separate each piece to have 3 or 4 sections. Thread the onion and meat alternatingly on a skewer. Each should have around 3 or 4 pieces of meat.
Sprinkle salt and pepper on both sides. Put the skewers on the grill and let them cook for 10-15 minutes. Turn them 2 or 3 times or until medium-rare.
Kebab Recipes: 2 Veggie Skewers
Ingredients
Ingredients | Amount |
Onion, red | 1 (cut into chunks) |
Bell pepper, red | 1 (cut into chunks) |
Cherry tomatoes | 12 |
Zucchinis | 2 (sliced 1 inch) |
Fresh mushrooms | ½ pound |
Fresh pineapple | 1 (cut into chunks) |
Yellow squash | 2 ( cut into1 inch slices) |
Olive oil | ⅓ cup |
Salt | ½ teaspoon |
Ground black pepper | ⅛ teaspoon |
Dried oregano | ¾ teaspoon |
Dried basil | 1 ½ teaspoons |
Time & Yield
Total Time | 30 minutes |
Yield | 4 servings |
Directionos
Soak the skewers in water for 10-20 minutes.
Preheat the grill to medium heat, oil the grates. Thread the squash and zucchini slices, pineapple, bell pepper and tomatoes together on the skewers.
Mix the black pepper, olive oil, salt, basil and oregano in a bowl, then brush the mix over the vegetables.
Cook the skewers on the grill until tender, brushing them with olive oil and turning them occasionally for 10-15 minutes.
Kebab Recipes: 3 Chicken Tikka Kebabs
Ingredients
Ingredients | Amount |
Plain yoghurt | ¼ cup |
Boneless skinless chicken breast | 2 pounds |
Garlic, minced | 4 cloves |
Lemon juice | ¼ cup |
Ground turmeric | 1 teaspoon |
Ground cumin | 2 teaspoons |
Ground ginger | ⅛ teaspoon |
Salt | ½ teaspoon |
cayenne | ½ |
Ground coriander | 1 ½ teaspoons |
Bamboo skewers | 12 (6-8 inches soaked in water) |
Time & Yield
Total Time | 30 minutes |
Yield | 4 servings |
Directions
Cut the chicken into 1 inch piece, mix with salt and lemon juice in a bowl and let it sit for 30 minutes.
Put the coriander, cayenne, yogurt, cumin, garlic and turmeric in another bowl, mix them and add them to the chicken. Toss and cover them, then put them in the fridge for around 3 hours.
Preheat the grill. Put the chicken into skewers, brush with butter and then grill. Grill them for about 6-8 minutes.
Kebab Recipes: 4 Grilled Fish Kabobs with Cherry Tomatoes
Ingredients
Ingredients | Amount |
Olive oil | ½ cup |
Skinless swordfish | 1 pound |
Cherry tomatoes | 24 |
Skinless salmon | 1 pound |
Garlic | 1 clove |
Lightly packed fresh basil | 1 cup |
Pepper and salt | To taste |
Time & Yield
Total Time | 30 minutes |
Yield | 4 servings |
Directions
Heat the grill to high temp. Cut the salmon and swordfish into 24 cubes, each 1½ inches, then thread them on the skewers, alternating with the tomatoes.
Puree the basil, garlic and oil in a blender, then season it with pepper and salt. Reserve half of it.
Brush the kebabs with half of the basil oil, then season it with pepper and salt. Grill the skewers for 6 to 10 minutes or until the fish looks opaque. Turn them occasionally. Coat the kebabs by a clean brush with the remaining basil oil.
Kebab Recipes: 5 Beef Kebabs
Ingredients
Ingredients | Amount |
Plain yogurt | ½ cup |
Canola oil | 2 tablespoons |
Bottom round steak | 3 pounds |
Yellow onion | 1 (chopped larger than the beef cubes) |
Hot sauce | 2 teaspoons |
Salt | 1 teaspoon |
Garlic, chopped | 1 tablespoon |
Ground cumin | 1 teaspoon |
Black pepper, freshly ground | ¼ teaspoon |
Bamboo skewers | 8 (soaked in water for 20mins) |
Time & Yield
Total Time | 1 hour 13 minutes |
Yield | 4 servings |
Directions
Mix the hot sauce, yoghurt, salt, canola oil, pepper and garlic in a large bowl. Refrigerate half of the mixture in a covered bowl. Add the beef cubes in the remaining mixture, cover and refrigerate it separately for 30 mins to overnight.
Preheat an outdoor or pan grill to medium high heat and oil the grill before grilling the kebabs.
Thread the onion pieces and beef cubes on the skewers, putting 3 pieces of beef and onion alternatively per skewer. Put them on the grill and cook them on each side for 3-4mins or until medium-rare.
Remove the kebabs and drizzle over with the same marinade and then serve.
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