TORTELLONI KEBOBS
Putting anything on a skewer makes it more fun to eat -- and dip in sauce, too.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and rinse pasta under cold water to stop cooking.
- Meanwhile, whisk together the vinegar, olive oil and smashed garlic in a medium bowl. Season with salt and pepper, to taste, and toss with the tomatoes, olives, cheese and cooked pasta. Skewer everything, alternating as desired. Place marinara sauce or pesto in sealed containers. Pack in a lunch sack with an ice pack and send off to school.
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
TURKISH MARINADE (BEEF & LAMB KABOBS)
Make and share this Turkish Marinade (Beef & Lamb Kabobs) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Turkish
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.
Nutrition Facts : Calories 412.8, Fat 41.1, SaturatedFat 5.7, Sodium 8.4, Carbohydrate 14.3, Fiber 3.9, Sugar 3.7, Protein 1.8
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
LAMB AND MELON KABOBS WITH MINTED HONEY MARINADE
Select a cantaloupe that is not too ripe for this simple recipe. Serve with grilled mixed, vegetables; mixed greens salad; Greek salad; Endive salad; etc. Outdoor cookout favourite. Preparation time includes 2 hrs. time for marinating in refrigerator and 30 minutes to bring kabobs to room temperature. Great recipe to prepare and take-along to a picnic and cook on your portable grill, or grills provided at picnic sites. (If you use grill at picnic site, cover the grate with foil, pierce the foil to allow juices to flow through.) A recipe from meat counter, supermarket handout.
Provided by TOOLBELT DIVA
Categories Lemon
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
- In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
- Pour over lamb cubes, tossing to coat well.
- Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
- Drain lamb, reserving marinade.
- Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
- Thread melon and lamb pieces alternately onto sharp, thin skewers.
- (Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
- Cook for 5 minutes, turning occasionally and brushing with reserved marinade.
Nutrition Facts : Calories 452.5, Fat 20.1, SaturatedFat 6.2, Cholesterol 142.9, Sodium 285.9, Carbohydrate 19, Fiber 1.5, Sugar 17.6, Protein 47.9
TAMARIND HONEY LAMB KABOBS
Make and share this Tamarind Honey Lamb Kabobs recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix the first 5 ingredients together in a large measuring cup.
- pour half the mixture into a large bowl, add lamb, marinate for 1/2 hour, or more if desired.
- thread lamb on skewers, broil for 3-5 minutes per side, brushing with honey sauce until desired doneness.
- you can also grill these outdoors.
Nutrition Facts : Calories 526.8, Fat 22.7, SaturatedFat 9.3, Cholesterol 120, Sodium 94.8, Carbohydrate 50.5, Fiber 0.5, Sugar 49.7, Protein 32.3
MUSTARD AND ROSEMARY LAMB KABOBS
Made these last night and they were incredible -adapted from a local paper. We are lucky enough to be able to get a whole lamb from my BIL every summer- makes all the difference if you're able to buy local lamb. Served it with a couscous salad with mint. Yum! Prep time doesn't include marinating time.
Provided by Jan in Lanark
Categories Lamb/Sheep
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
- Place lamb in a resealable plastic bag and add marinade.
- Marinate at least 6 hours, but overnight is better.
- Remove meat from marinade and season with salt and pepper.
- Thread meat onto skewers.
- Brush grilling rack on BBQ with vegetable oil.
- Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
- Remove from grill and cover with foil for a few minutes before serving.
Nutrition Facts : Calories 546, Fat 38.6, SaturatedFat 14.2, Cholesterol 152, Sodium 483.5, Carbohydrate 4.1, Fiber 1.2, Sugar 0.7, Protein 43.8
LEBANESE LAMB KEFTA (LAMB KABOBS)
These lamb kabobs are delicious and unique. I use the Lebanese 7 spice blend to give it that fabulous distinctive flavor that is found in Lebanese food. These are great by themselves, but I think they are especially delicious in a pita bread spread with hummus and tabuleh. I have recipes for all of that on here too!
Provided by Sommer Clary
Categories Lamb/Sheep
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
- Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
- Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
- *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.
Nutrition Facts : Calories 187.6, Fat 14.1, SaturatedFat 6, Cholesterol 67.8, Sodium 213.4, Carbohydrate 3.7, Fiber 0.3, Sugar 0.6, Protein 10.8
GRILLED TERIYAKI CHICKEN KABOBS
Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.
Provided by jmiss
Time 8h50m
Yield 6
Number Of Ingredients 22
Steps:
- Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
- Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
- Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
- Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
- Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g
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