GIANT ROTISSERIE KEBAB
This express kebab transforms the grilling classic into a weeknight-ready meal, since it does away with the tediousness of skewering all those little pieces of meat and vegetables. Plus, when was the last time you used your rotisserie for anything other than chicken?
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
- Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
- Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
- Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.
STEAK AND POTATO KEBABS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
- Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.
MEATBALL AND EGGPLANT PARM KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 kebabs
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.)
- Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24).
- Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers.
- Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara sauce, parmesan and red pepper flakes.
ROSEMARY VEGETABLE KEBABS
Steps:
- Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
- In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
- Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
- Remove the foil and serve.
Nutrition Facts : Calories 124 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams
COWBOY STEAK AND PEPPER KEBABS
Steps:
- Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl. Add the beef, toss to coat evenly. Cover and refrigerate for 15 minutes or up to 1 hour.
- Preheat a grill over high heat. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables. Lightly brush the grill grates with oil. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides. Transfer the kebabs to the platter and serve.
Nutrition Facts : Calories 411 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 88 milligrams, Sodium 244 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 39 grams
SWEET-AND-SPICY BEEF KEBABS
Flavorful tri-tip soaks up a delicious sweet and spicy soy marinade, and is then grilled on skewers with nicely charred onion and scallion in this easy recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.
KONA COFFEE KEBABS
Steps:
- For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
- Combine the beef and the marinade and refrigerate for 24 hours.
- Preheat a grill.
- Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.
ORANGE BARBECUE STEAK KEBABS
Provided by Trisha Yearwood
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
- Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
- Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
- Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.
KICKOFF KEBABS (BEEF OR CHICKEN)
Steps:
- In large shallow container or large sealable plastic bag, combine meat, beer and wine. Refrigerate overnight. Prepare vegetables and place in plastic bags overnight. On each skewer, alternate meat with a piece of pepper, onion, and mushroom. Repeat until each skewer is full.
- Grill for 5 to 6 minutes on each side, for a total of 15 minutes. Brush with any remaining marinade, to prevent the skewers from sticking to the grill.
YOGURT-MARINATED BEEF KEBABS WITH CALABRIAN CHILE TAPENADE
With the summer months coming into full swing I love recipes that are light, delicious and easy to execute indoors or out. Enter this beef kebab recipe: Calabrian chiles bring a unique spice to a classic, and the yogurt marinade gives the beef a nice tang. A tapenade of the chiles with artichoke hearts, olives and feta is a bright topping that's perfect for summer. It's a dish that's easy to make and even easier to eat.
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak three 8-inch wooden skewers in water for at least 20 minutes.
- In a medium bowl, combine the yogurt, lemon juice, dill, mint and 2 tablespoons of the olive oil and mix thoroughly. Reserve 1/4 cup of this mixture for plating. Add the beef to the remaining mixture, toss to coat and refrigerate for 15 minutes.
- Preheat a grill pan or large heavy skillet over high heat for 3 minutes or until smoking. Thread the beef equally on the skewers and sprinkle with salt and pepper. Pour the vegetable oil into the pan or skillet and cook the skewers on all four sides until very dark grill marks appear, about 1 1/2 minutes per side. Remove the skewers from the pan and set aside to rest for 3 minutes.
- Meanwhile, make a tapenade by combining the remaining 2 tablespoons olive oil, Calabrian chiles, artichoke hearts, olives, feta, roasted red pepper and parsley in a small bowl.
- To serve, place the reserved yogurt mixture evenly in the middle of 2 serving plates. Top with the beef and tapenade and sprinkle with additional parsley. Enjoy!
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- Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).
- Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.
- Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.
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