TOASTY FETA KEBABS
Try these delicious, cheesy skewers for a perfect veggie snack
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
- Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 mins on each side until feta is browned. Serve with lemon wedges.
Nutrition Facts : Calories 732 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 5.25 milligram of sodium
KOFTA KEBABS WITH TZATZIKI
Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
- Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
- If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
- Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
- Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
FETA KEBABS
Make and share this Feta Kebabs recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the grill to high.
- Cut one lemon half into wedges, and slice the other half.
- Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato.
- Repeat, then finish with a piece of bread.
- Do this on three more skewers and place kebabs onto a baking tray.
- Sprinkle over the zest and rosemary then drizzle over the oil.
- Grill kebabs for 1-2 mins on each side until feta is browned.
- Serve with lemon wedges.
Nutrition Facts : Calories 657.4, Fat 31.7, SaturatedFat 16.7, Cholesterol 89, Sodium 1811.8, Carbohydrate 71.4, Fiber 6.8, Sugar 6.2, Protein 25.4
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