Archive for Wednesday, June 30, 2004

Kebob recipes

June 30, 2004


Greek Shish Kebob


1/3 cup olive oil

3 tablespoons lemon juice

1 large onion, finely chopped

2 dry bay leaves

2 teaspoons dry oregano

1/2 teaspoon freshly ground pepper

2 pounds lean boneless lamb (leg or shoulder), trimmed of fat and cut into 1 1/2-inch cubes

1 large mild red onion, cut into 1-inch pieces

1 large green or red bell pepper, cut into 1 1/2-inch pieces

1/2 pound whole mushrooms

In large, nonmetallic bowl, stir together oil, lemon juice, chopped onion, bay leaves, oregano and pepper. Add lamb; stir to coat, cover and refrigerate for at least 4 hours or overnight; stirring several times.

Lift meat from marinade and drain briefly.

Add red onion, bell pepper and mushrooms to marinade; turn to coat, then lift out, reserving marinade.

Thread meat cubes alternately with the vegetables on six skewers.

Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals. Cook, turning and basting frequently with reserved marinade, until meat and vegetables are well browned but meat is still pink in the center, about 12 to 15 minutes.

Makes 6 servings.


Sirloin Kebobs with Pineapple


1/4 cup lemon-lime carbonated beverage

1/4 cup dry sherry

1/4 cup soy sauce

3 tablespoons sugar

3 tablespoons white vinegar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 pounds sirloin steak, cut into 1-inch cubes

2 medium onions, cut into wedges

1/2 pound fresh whole mushrooms

2 medium green, red or yellow bell peppers (or combination)

1 small pineapple, cut into 1-inch chunks

Wooden skewers, soaked in water for 30 minutes

Combine first 8 ingredients in a large, shallow nonreactive dish. Add beef cubes; cover and marinate for a minimum of 2 hours to overnight in the refrigerator.

Remove beef cubes from marinade, reserving marinade.

Alternately thread beef cubes, onion, mushrooms, green pepper and pineapple onto prepared skewers.

Grill, covered, over medium-hot coals from 10 to 12 minutes or until desired doneness, turning and basting occasionally with reserved marinade.

Discard any remaining marinade.

Serves 4 to 6.


Greek-Style Beef Kebobs


2 garlic cloves, finely minced

1/4 cup fresh lemon juice

1 teaspoon grated lemon peel

1 teaspoon oregano leaves, crumbled

1/2 cup olive oil

12 cherry tomatoes

12 medium mushrooms

1 green bell pepper, cut into 1-inch pieces

1 1/2 pounds top sirloin, cut against the grain, into 1/4-inch-thick strips

Wooden skewers, soaked in water several minutes

Salt and freshly ground black pepper, to taste

1/4 cup chopped fresh mint

Lemon wedges for accompaniment

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.

Whisk together garlic, lemon juice, lemon peel and oregano in a small bowl. Slowly whisk in olive oil to make marinade.

Thread tomatoes on skewer. On other skewers separately thread mushrooms, green pepper and sliced meat.

Brush all threaded skewers with marinade.

Grill green pepper, covered, 2 minutes. Add mushrooms; grill, covered, 2 minutes. Add tomato and beef; grill, covered, 3 minutes per side.

Place all skewers on platter. Season with salt and pepper to taste and sprinkle with chopped mint. Serve with lemon wedges.

Makes 6 servings.


Vegetable Kebobs


2 red bell peppers, cut into 1/2-inch strips

2 small zucchini, cut into 1/2-inch slices

1 large white or red onion, halved and cut into 1/2-inch wedges

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon Italian seasoning

1/2 teaspoon salt

8 6-inch bamboo skewers, soaked in water for several minutes

Thread peppers, zucchini and onion onto bamboo skewers and place in a shallow dish. Set aside.

Combine oil and remaining ingredients, mixing well; pour over kebobs. Cover and refrigerate 8 hours or overnight, turning kebobs once.

Grill kebobs over medium-hot coals from 10 to 15 minutes, turning and brushing occasionally with the marinade. Makes 8 servings.


Seafood Kebobs


2 dozen large sea scallops

1 dozen medium shrimp, shelled and deveined

1 8.5-ounce can whole small artichoke hearts, drained

2 red or yellow bell peppers, cut into 2-inch pieces

1/4 cup olive or vegetable oil

1/4 cup fresh lime juice

Salt and freshly ground pepper, to taste

Wooden skewers soaked for 15 minutes in water

In a large bowl, combine all ingredients and toss gently.

Thread scallops, shrimp, artichoke hearts and peppers alternately on skewers; reserve marinade.

Preheat barbecue or gas grill. Oil grilling rack, and adjust height to about 6 inches from heat.

Grill kebobs over low heat from 6 to 8 minutes or until scallops turn opaque and shrimp turns pink. Turn kebobs carefully at least twice during grilling and brush with marinade.

Makes 6 servings.


Tandoori Chicken Kebobs with Cauliflower & Red Peppers


1 cup plain yogurt

1/4 cup fresh cilantro, chopped

2 tablespoons lemon juice

1 tablespoon fresh ginger, grated

1 large garlic clove, minced

2 teaspoons paprika

1 teaspoon curry powder

1/2 teaspoon cumin, ground

1/2 teaspoon coriander, ground

1/4 teaspoon cayenne pepper

1 pound chicken breast, skinned and boned, cut into 1-inch cubes

1 pound cauliflower, cut into 1-inch florets

2 medium red bell peppers, cored and seeded, cut into 1-inch pieces

8 bamboo skewers, soaked in water 30 minutes

Puree first 10 ingredients in blender or processor. Pour 1/4 cup yogurt mixture into small bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add cauliflower to 1/4 cup yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers. Prepare barbecue (medium heat). Grill until chicken is cooked through, about 7 minutes per side.

Yield: 6 servings.


Asian Beef Kebobs


1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes

1/2 soy sauce

1/2 cup vegetable oil

1/2 cup rice wine vinegar

2 tablespoons sesame seeds

2 tablespoons sugar

6 garlic cloves, finely minced

1 teaspoon sesame oil

2/3 teaspoon red pepper flakes

2 ears corn, husked

2 small zucchini

4 large green onions

wood skewers, soaked several minutes in water

Place steak cubes in plastic bag.

Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.

Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each green onion into three pieces, each piece about 1 1/2 inches long.

Cook corn in boiling water from 2 to 3 minutes. Drain off water.

Thread meat cubes onto skewers, alternating meat pieces with corn, zucchini and green onions. Brush once with marinade from plastic bag.

Grill kebobs, covered, turning occasionally, 12 minutes or until vegetables are cooked and meat thermometer inserted in meat registers 145 degrees for medium-rare.

Serve with reserved marinade for dipping and hot cooked rice, if desired.

Makes 6 servings.


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