SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
ARMENIAN SHISH KABOB
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Provided by chefmarkmarcarian
Categories Meat and Poultry Recipes Lamb
Time P1DT1h18m
Yield 6
Number Of Ingredients 14
Steps:
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g
LAMB SHISH KEBAB
From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!
Provided by currybunny
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
- Preheat broiler or light the barbecue.
- Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
- Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
INDIAN STYLE SHEEKH KABAB
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
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
LA CHOY MARINADE / SHISHKEBAB
Fabulous Marinade for Shishkebab - either Sirloin or Chicken, with onion, zucchini, mushrooms, cherry tomatoes, and bell pepper. Must originally have been on the back of a La Choy Soy Sauce bottle, I suspect. Our family's BEST marinade. There are NEVER any leftovers.
Provided by RiverboatSam
Categories One Dish Meal
Time 21h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests. Cover and let marinate for at least 2 hours in fridge (better overnight).
- Halve onion, seperating out each layer into an individual piece. Cut zucchini into circular pieces about 1/2 inch thick, cut Bell pepper, removing seeds and inner stem, into 2 inch diameter pieces. If mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole. Skewer meat, alternating with veggies (I have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece). If you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
- BBQ until done. YUM. Friends who have tried it with chicken say it is good with it too. I always use RED wine vinegar (because I always use sirloin), but if you are doing chicken, I suppose white would be ok too.
SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)
Provided by Food Network
Time 8h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;
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.
SHISH KEBAB WITH MARINADE
I like the flavor of this marinade, infused with allspice and cinnamon, and find it excellent on lamb, chicken, beef or goat. Tuck the grilled chunks of meat and produce into warm pitas or serve on a bed of rice. It is extremely tasty and grilling adds a delicious flavor.
Provided by gtrobert69
Categories Lunch/Snacks
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine in a large sealable plastic bag garlic, lemon juice, 1/4 cup olive oil, allspice, cinnamon and pepper. Seal bag and mix well.
- Cut meat into 1" cubes and place cubed meat in bag with marinade, reseal and place in refrigerator. Marinate 3- 24 hours.
- Cut peppers into 1" wide strips.
- Slice onions 1" thick and quarter.
- Place peppers, onions, mushrooms in a glass bowl or glass cake pan and brush with remaining 1/4 cup olive oil. Cover & refrigerate.
- Using 10 skewers assemble alternating pepper, meat, onion, mushrooms.
- Grill on medium high grill (I use a gas grill with cover) 10 - 12 minutes, rotate and continue cooking 10 - 12 minutes. (If cooking goat or lamb meat needs to be cooked but still red, beef needs to be pink.).
- 14 - 16 pita halves or 3 - 5 cups cooked rice.
- (marinating time is not figured into the prep and cooking time, I prefer to prepare everything the night before then allow to set at room temperature 10 -15 minutes while assembling kebabs).
Nutrition Facts : Calories 926, Fat 94.2, SaturatedFat 35.3, Cholesterol 112.4, Sodium 35.4, Carbohydrate 9.3, Fiber 1.9, Sugar 4.2, Protein 11.1
LEBANESE SHISH KEBAB
Make and share this Lebanese Shish Kebab recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 5
Steps:
- Quarter the peppers. Remove the cores and seeds and cut into 1 inch pieces.
- Peel the onions and cut into 6 wedges. Separate into "leaves" and set aside.
- Make a marinade of the mint, garlic, and olive oil.
- Place the lamb cubes alternately with the onion and pepper pieces on skewers.
- Paint with the marinade and let stand 1 hour before broiling.
- Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 60.8, Fat 0.3, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 13.9, Fiber 2.3, Sugar 4, Protein 2.3
More about "lachoymarinadeshishkebab recipes"
HOW TO MAKE THE BEST SHISH KEBAB - THE …
From themediterraneandish.com
SHISH TAWOOK {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
SHISH TAOUK | LEBANESE CHICKEN KEBAB RECIPE - FUSION …
From fusioncraftiness.com
SHISH KABOB RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
LEBANESE SHISH TAWOOK RECIPE – CHICKEN SHISH KABOB
From mamaslebanesekitchen.com
SHISH TAWOOK - SIMPLY LEBANESE
From simplyleb.com
THE MOST POPULAR KEBAB RECIPES
From thespruceeats.com
MIDDLE EASTERN BEEF SHISH KEBAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB SHISH KEBAB - CAROLINE'S COOKING
From carolinescooking.com
LAMB SHISH KEBAB – I LOVE ARABIC FOOD
From ilovearabicfood.com
LAMB SEEKH KEBAB RECIPE | RESTAURANT STYLE KEBABS - THE CURRY …
From greatcurryrecipes.net
TRADITIONAL SHISH KEBABS RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB SHISH KEBAB – TURKISH FOODIE
From turkishfoodie.com
RECIPE COLLECTIONS | LA CHOY
From lachoy.com
SHISH KABOB (MIDDLE EASTERN STEAK KEBAB) RECIPE - AMIRA'S PANTRY
From amiraspantry.com
LA SHISH KABAB – MEDITERRANEAN GRILL
From lashishkabab.com
MENU – LASALLE, LACHINE, VERDUN | LA SHISH AIRLIE
From lashishairlie.ca
EASY ASIAN DINNERS, SAUCES, AND MORE | LA CHOY
From lachoy.com
LEKABOBGR.COM
From lekabobgr.com
LEBANESE RESTAURANT LASALLE, LACHINE, VERDUN - LA SHISH AIRLIE
From lashishairlie.ca
TERIYAKI SHISH KABOBS | READER'S DIGEST CANADA
From readersdigest.ca
AMAZING SHISH KABOB RECIPE (WITH BEEF) - MOMSDISH
From momsdish.com
LAHEM MESHWY (LAMB SHISH KEBABS) | FOOD & WINE
From foodandwine.com
SHISH KEBAB - TRADITIONAL MIDDLE EASTERN RECIPE | 196 FLAVORS
From 196flavors.com
THE 21 BEST DISHES TO EAT IN LAOS - CULTURE TRIP
From theculturetrip.com
MENU – LA SHISH KABAB
From lashishkabab.com
NO MARINADE SHISH KABOBS - ART OF NATURAL LIVING
From artofnaturalliving.com
LAMB SHISH KEBAB; MEET ME AT THE GRILL - MAUREEN ABOOD
From maureenabood.com
SHISH KEBABS {BEEF OR CHICKEN MARINADE} • THE FRESH COOKY
From thefreshcooky.com
RESTAURANT SHISH-KEBAB – AUTHENTIC LEBANESE FOOD IN MONTREAL!
From restaurantshishkebab.com
SPICY LAMB SHISH KEBABS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
ASIAN VEGETABLES, STIR-FRY, AND MORE CANNED VEGETABLES - LA CHOY
From lachoy.com
BEEF FOR MAKING BEST SHISH KEBABS - THE SPRUCE EATS
From thespruceeats.com
LUCKNOWI VEGETARIAN SOY AND CHANA DAL KEBAB RECIPE
From cookingwithsapana.com
CHICKEN SHISH KEBABS - EASY PEASY FOODIE
From easypeasyfoodie.com
SHISH KEBAB AUTHENTIC RECIPE + TIPS ON BEST CUTS OF LAMB
From craftbeering.com
LAMB SHISH KEBAB - FAB TURKISH LAMB SKEWERS| GREEDY GOURMET
From greedygourmet.com
HOW TO MAKE GREAT TRADITIONAL LAMB KEBABS - THE …
From thespruceeats.com
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
You'll also love