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.
GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER
Provided by Giada De Laurentiis
Time 1h58m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
- Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.
FISH KABOBS
This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.
Provided by Aroostook
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the first three ingredients into 2 inch cubes.
- Soak wooden skewers for a few hours or overnight in water.
- Marinade fish and veggies for 4+ hours .
- Skewer and grill over medium heat for about 3 minutes.
- Turn and repeat.
GRILLED FISH KEBABS WITH CHERRY TOMATOES
Two types of fish-flaky salmon and meaty swordfish-produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.
Yield serves 4
Number Of Ingredients 9
Steps:
- Heat grill to high (see page 367 for instructions); lightly oil grates. Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
- In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.
- Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.
SPICY THAI FISH KEBABS
Perfect for a light supper or lunch
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
- Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
- Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.
Nutrition Facts : Calories 215 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.07 milligram of sodium
SOUTH BEACH FISH KABOBS
Whether you are on the South Beach diet or not, the marinade for the fish is very tasty. These can be eaten on Phase I of the diet. So far I've tried these kabobs using tuna steak and I'll be trying it out on salmon next. This recipe is courtesy of the South Beach Diet book.
Provided by TheDancingCook
Categories Tuna
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
- Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
- Meanwhile clean, core and cut your veggies.
- Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
- Preheat broiler and place the kabobs on a broiler pan.
- Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
- Feel free to grill them also.
Nutrition Facts : Calories 183.5, Fat 8.5, SaturatedFat 1.3, Cholesterol 55.6, Sodium 122.5, Carbohydrate 4.4, Fiber 1.2, Sugar 2.2, Protein 21.8
GRILLED FISH KEBABS WITH SHAVED ZUCCHINI
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.
- In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.
Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 4 g, Protein 36 g, SaturatedFat 2 g
FISH KEBABS
Steps:
- Purée fish with yogurt in a food processor until smooth.
- Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
- Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.
- If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.
EGYPTIAN FISH KEBABS
Found this recipe on the Astray website. Putting it here for safekeeping until I can prepare it. Sounds very good and easy to make.
Provided by Happy Hippie
Categories Bass
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- KEBAB MARINADE Combine vinegar, salt and pepper, shake well.
- Marinate fish for at least 1 hour.
- Thread fish, fruit and vegetables onto skewers, alternating.
- Brush kebabs with remaining marinade.
- Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.
Nutrition Facts : Calories 390.9, Fat 20.9, SaturatedFat 3, Cholesterol 46.5, Sodium 474.7, Carbohydrate 28.3, Fiber 3.5, Sugar 21.7, Protein 24.1
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