Meatball And Eggplant Parm Kebabs Recipes

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MEATBALL AND EGGPLANT PARM KEBABS



Meatball and Eggplant Parm Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 kebabs

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon dried oregano
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
1 pound ground beef
8 ounces hot Italian sausage, casings removed 1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs
1/4 cup finely chopped fresh parsley
2 cloves garlic, grated
1/4 cup milk
1 large egg
Kosher salt and freshly ground pepper
2 small Japanese eggplants, sliced 1/2 inch thick
3 cups broccoli florets
3 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
8 ounces mozzarella cheese, thinly sliced, then cut into 1-inch squares
Toasted Italian rolls, grated parmesan cheese and red pepper flakes, for serving

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.

ITALIAN MEATBALL KABOBS



Italian Meatball Kabobs image

When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 kabobs.

Number Of Ingredients 14

2 large eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
4 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-1/2 pounds ground beef
1 medium onion, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1/2 small eggplant, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/2 cup olive oil

Steps:

  • In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.

Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

PANEER TIKKA KEBABS



Paneer Tikka Kebabs image

Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It's mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 27

2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook's Note)
1 tablespoon besan (fine chickpea flour)
1 cup plain full-fat Greek yogurt
3 tablespoons lime juice (from 2 limes)
2 tablespoons store-bought tandoori masala
1 tablespoon paprika
1 teaspoon Kashmiri chili powder (see Cook's Note)
1 teaspoon yellow mustard powder
1/2 teaspoon ground turmeric
5 cloves garlic, grated (about 2 tablespoons)
2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped
One 2-inch piece fresh ginger, grated (about 1 tablespoon)
1 teaspoon dried fenugreek leaves, optional
Kosher salt
12 ounces paneer, cut into 1-inch cubes (see Cook's Note)
One 10-ounce container grape tomatoes
1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks
1 large red onion, cut into 1 1/2-inch pieces
Vegetable, grapeseed or other neutral oil, for the grill grates
2 tablespoons unsalted butter or ghee, melted
Cilantro-Yogurt Chutney, recipe follows
2 cups fresh cilantro, leaves and tender stems
1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt

Steps:

  • For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
  • Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
  • For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
  • When ready to grill, preheat a grill to medium-high.
  • Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
  • When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
  • Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
  • Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.

STEAK AND POTATO KEBABS



Steak and Potato Kebabs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil, for the grill
1/2 pound fingerling potatoes, halved lengthwise
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground pepper
1 bunch asparagus, cut into 1-to-2-inch pieces
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons steak sauce
Pinch of red pepper flakes

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.

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