gun nut
Well-Known Member
post your best kabob recipes thinking about grilling some wanted to try something differnt
kabobs
- Thread starter gun nut
- Start date
Forvols
Well-Known Member
I like to make mine with chicken, steak, sausage, onion, green pepper maybe tomato alternating some of each on the skewer. Dress with olive oil salt, pepper, garlic powder, onion powder, redpepper flakes(not to much). Last 10 min brush with your favorite bbq sauce till carmelized--enjoy
I used to live a couple houses down from a Turkish couple, and this is how they did theirs back in the motherland:
In a blender, dump in 2 pints of Greek yogurt, a cubed up red onion, 4 garlic cloves, a handful of parsley, squeeze the juice of 2 lemons, and salt the hell out of it. Crack in plenty of black pepper. The mix will need to taste too salty by itself, but with the addition of meat, will even out. The salinity should taste as salty as (or a little less salty than) seawater. Run blender until it's all smooth. Cut the thickness of the yogurt with some good green extra-virgin olive oil. The mix should be fluid, but not runny.
Cube your meat (marbled beef ribeye, lamb, or other game), and mix it with the yogurt stuff above for at least a day in a Ziploc bag.
After a day, take the meat out, and pat it dry. Don't rinse the yogurt off with water, but get the majority of it off with paper towels. Skewer the meat onto metal skewers, and skewer the veggies onto separate skewers.
Grill over very high heat (wood coal fires are best), and baste with the yogurt.
Garnish with ground sumac, and serve with a tzaziki sauce.
In a blender, dump in 2 pints of Greek yogurt, a cubed up red onion, 4 garlic cloves, a handful of parsley, squeeze the juice of 2 lemons, and salt the hell out of it. Crack in plenty of black pepper. The mix will need to taste too salty by itself, but with the addition of meat, will even out. The salinity should taste as salty as (or a little less salty than) seawater. Run blender until it's all smooth. Cut the thickness of the yogurt with some good green extra-virgin olive oil. The mix should be fluid, but not runny.
Cube your meat (marbled beef ribeye, lamb, or other game), and mix it with the yogurt stuff above for at least a day in a Ziploc bag.
After a day, take the meat out, and pat it dry. Don't rinse the yogurt off with water, but get the majority of it off with paper towels. Skewer the meat onto metal skewers, and skewer the veggies onto separate skewers.
Grill over very high heat (wood coal fires are best), and baste with the yogurt.
Garnish with ground sumac, and serve with a tzaziki sauce.
We love Kabobbs...especially in the Spring with fresh veggies. We don't do anything fancy, just cube some Ribeye and or Chicken salt/pepper the meat marinate as long as you can(at least a few hrs) in Olive oil, Lemon Juice and heavy cream. Skewer the meat (chicken and beef on different skewers) separated by whatever veggies you like. We use red, green and yellow bell peppers, onions, cherry tomatoes, mushrooms, zucchini, squash etc... Grill over a very hot fire. I like to get a char on the veggies but be careful not to overcook the meat.
We use wooden skewers...just soak them in water for an hour or so before skewering the meat/veggies.
For something simpler but also delicious alternate fresh pineapple and cubed Ribeye on a skewer. (no marinade just salt and pepper the steak)
*Don't store the leftover pineapple and steak together or you will end up with a gross mush.
Another thing to keep in mind, I have found that it is really easy to overestimate the portions when doing kabobs. 1 big ribeye and 1 big chicken breast along with the veggies is usually plenty for our family of 4.
We use wooden skewers...just soak them in water for an hour or so before skewering the meat/veggies.
For something simpler but also delicious alternate fresh pineapple and cubed Ribeye on a skewer. (no marinade just salt and pepper the steak)
*Don't store the leftover pineapple and steak together or you will end up with a gross mush.
Another thing to keep in mind, I have found that it is really easy to overestimate the portions when doing kabobs. 1 big ribeye and 1 big chicken breast along with the veggies is usually plenty for our family of 4.
