Grilled Kebabs Recipes

GRILLED MARINATED VEGETABLE KEBABS

Steps:

• In a medium bowl, stir ingredients together until smooth.
• Preheat grill or broiler.
• Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
• Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.

GRILLED KEBABS

Steps:

• To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.
• To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side. Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

THE BEST SHISH KEBABS

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.