Grilled Swedish Meatball Kebabs Recipes

Steps:

• 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
• 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
• 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
• 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
• 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
• 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

Steps:

• Heat your barbecue for cooking over direct heat. Very finely chop the onion and put it in a bowl with the lamb mince, ras el hanout, harissa (if you want a hit of chilli), coriander and mint, and season. Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it's a bit too thick.
• Thread the meatballs onto skewers, alternating them with padron peppers or chillies. Use two meatballs for short skewers, and three or four for longer ones.
• The coals are ready when they're ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides - they should take 10 mins at the most. Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the flatbreads. Serve the skewers with the flatbreads, sauce, lemon, veg and the coriander, mint and chilli flakes scattered over, if you like.

Steps:

• Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
• Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
• Preheat an outdoor grill to medium-high heat.
• Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
• Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
• Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

Steps:

• Skin the chicken and cut off all visible fat.
• Cut each breast into 6-8 pieces.
• Season w salt& pepper.
• Mix ingredients for marinade, add chicken and marinate several hours or over night.
• Arrange chicken on skewers, alternating with veggies of your choice.
• Cherry tomatoes, quartered red onions, thick slices of lemon, large pieces of green pepper, mushrooms or summer squash may be used.
• Broil on charcoal fire 4 minutes on each side.
• Garnish w bay leaves.
• Marinade can be boiled down and spooned over chicken when done.

Steps:

• Meatballs:.
• In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix).
• Form mixture into 1 1/4-inch balls and arrange on a tray. (Meatballs may be prepared up to this point 1 day ahead and chilled, covered.).
• Sauce:.
• In a bowl whisk together all sauce ingredients until brown sugar is dissolved. (Sauce may be made 1 day ahead and chilled, covered.).
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
• To assemble kebabs:.
• Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. (Kebabs may be assembled 8 hours ahead and chilled, covered.).
• Heat grill.
• Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, for 10 minutes.
• Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.).
• Discard any remaining sauce.

Steps:

• In a large dish soak bamboo skewers in warm water to cover 30 minutes.
• Make meatballs:
• In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
• Make sauce:
• In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
• Assemble kebabs:
• Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
• Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.
• Serve kebabs with pickled cucumbers.