Kabab Recipes

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STEAK KABOBS



Steak Kabobs image

These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!

Provided by Ashley Fehr

Categories     Main Course

Time 1h25m

Number Of Ingredients 11

1.5 lb sirloin steak (trimmed)
2 bell peppers
1 large red onion
1/2 cup oil
1/4 cup Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 teaspoon onion powder
1/2 teaspoon chipotle chili powder optional (for a bit of kick)

Steps:

  • Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
  • In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
  • Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
  • If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
  • Preheat the grill to medium-high.
  • Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
  • Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

Nutrition Facts : ServingSize 2 skewers, Calories 426 kcal, Carbohydrate 16 g, Protein 39 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 538 mg, Fiber 2 g, Sugar 10 g

KABOBS



Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

DONER KEBAB RECIPE



Doner Kebab recipe image

Recipe VIDEO above. A homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 23

1 kg / 2 lb chicken thighs (, skinless and boneless (Note 1))
Olive oil (, for drizzling)
1 cup plain yoghurt (, unsweetened (I use Greek))
3 garlic cloves minced
1 1/2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp cayenne pepper (, optional)
1 1/2 tsp onion powder
1/2 tsp black pepper
2 1/2 tbsp tomato paste
1 1/2 tsp salt
1 tbsp lemon juice
2 tbsp olive oil
Lebanese bread / flatbreads / pita bread (, warmed)
Finely sliced iceberg lettuce
Tomato slices
Hummus ((or Note 2 for simple Yoghurt Sauce))
Tabbouleh ((optional, Note 3))
Red onion slices
Grated cheese
Chilli Sauce ((I use Sriracha, it's perfect))
Mejadra ((Middle Eastern Rice with Lentils), for Kebab Plate)

Steps:

  • Mix Marinade in a large bowl. Add chicken and mix to coat well.
  • Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.
  • Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
  • Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
  • Remove chicken from fridge. Divide the chicken into 2 piles.
  • Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.
  • Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
  • Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
  • Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.
  • Baste again with pan juices and stand for 5 minutes.
  • Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.

Nutrition Facts : ServingSize 250 g, Calories 395 kcal

MARINATED BEEF KABOBS



Marinated Beef Kabobs image

Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

Provided by Nagi

Categories     BBQ

Time 23m

Number Of Ingredients 14

750g / 1.5 lb beef tri tips (, sirloin steak tips or other steak cut, (Note 1))
3 capsicum / bell peppers ((red, yellow green))
1 large red onion
16 small mushrooms (, 3.25cm / 1.3" wide)
1 tsp minced garlic ((2 large garlic clove))
1 tsp onion powder ((or sub with garlic powder))
2 1/2 tbsp soy sauce ((Note 2))
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp vegetable oil ((or other neutral flavoured oil))
1/4 tsp black pepper
16 flat metal skewers (, 25 - 30cm / 10 - 12" (Note 3))
Olive oil (, for drizzling and cooking)
Finely chopped parsley (, garnish (optional))

Steps:

  • Cut the beef into 3.25cm / 1.3" wide cubes.
  • Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
  • Cut capsicum and onion into 3.25cm / 1.3" wide squares.
  • Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
  • Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
  • Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
  • Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

Nutrition Facts : Calories 268 kcal, ServingSize 1 serving

INDIAN STYLE SHEEKH KABAB



Indian Style Sheekh Kabab image

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

2 pounds lean ground lamb
2 medium (2-1/2" dia)s onions, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
¼ cup vegetable oil
8 each skewers

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

BEEF KEBABS



Beef Kebabs image

Call them kabobs, kebabs, or shish kabobs. Either way, what's a summer grill without them? Marinate sirloin chunks in soy sauce with garlic, ginger, and olive oil. Skewer with veggies and get to grilling!

Provided by Elise Bauer

Categories     Dinner     Grill     Beef     Grill     Kabob     Kebab     Skewer

Time 1h

Yield 6

Number Of Ingredients 13

Marinade Ingredients:
1/3 cup extra virgin olive oil
1/3 cup soy sauce
3 tablespoons red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon minced fresh ginger
Freshly ground black pepper to taste
Kebab Ingredients:
1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1 - 2 medium red onions
1/2 - 1 pound button mushrooms

Steps:

  • Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
  • Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
  • Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
  • Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
  • Let rest: Let the meat rest for 5 minutes before serving.

Nutrition Facts : Calories 477 kcal, Carbohydrate 22 g, Cholesterol 104 mg, Fiber 3 g, Protein 34 g, SaturatedFat 8 g, Sodium 839 mg, Sugar 15 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

STEAK KEBABS



Steak Kebabs image

One of the best steak recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they're threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 Kebabs.

Provided by Jaclyn

Categories     Main Course

Time 3h35m

Number Of Ingredients 17

1/4 c olive oil
1/4 c soy sauce
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp red wine vinegar
2 1/2 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp minced garlic
1 tsp freshly ground black pepper
1 3/4 lbs sirloin steak ((look for thicker steaks), cut into 1 1/4 inch pieces)
8 oz button or cremini mushrooms, (halved (unless small, keep whole))
3 bell peppers (1 red, 1 green, 1 yellow) (cut into 1 1/4-inch pieces)
1 large red onion diced into chunks ((about 1 1/4-inch))
1 Tbsp olive oil, (plus more for brushing grill grates)
Salt and freshly ground black pepper
1/2 tsp garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes

Steps:

  • For the marinade: In a mixing bowl whisk together all marinade ingredients.
  • For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
  • Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).
  • With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).
  • Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
  • Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

Nutrition Facts : Calories 353 kcal, Carbohydrate 18 g, Protein 34 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 97 mg, Sodium 688 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

HOMEMADE DONER KEBAB



Homemade Doner Kebab image

Make a home version of spit-roasted lamb (doner) kebab, served as a sandwich with vegetables and sauce.

Provided by Anita Schecter

Categories     Dinner     Entree     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 18

For the Kebab:
1 pound ground lamb (or 1/2 pound each of ground lamb and ground beef)
1 egg
4 cloves garlic (peeled and finely minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil (for the skillet, plus extra for the pan)
For the Sandwich:
4 rounds of pita (or naan or flatbread)
1 cup assorted lettuce
1 large tomato (sliced)
1/2 seedless English cucumber (sliced)
1/4 large red onion (peeled and sliced)
Tzatziki sauce or tahini sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
  • Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
  • You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
  • To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
  • Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 652 kcal, Carbohydrate 57 g, Cholesterol 157 mg, Fiber 4 g, Protein 39 g, SaturatedFat 10 g, Sodium 690 mg, Sugar 4 g, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 0 g

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