Meat

6 Recipes for delicious Kabobs

3. Turkish chicken kabobs with red pepper and walnut sauce

Ingredients

  • 1 teaspoon of mustard powder
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of kosher salt
  • ½ teaspoon of ground cumin
  • ½ teaspoon of freshly ground black pepper
  • ¼ cup of extra-virgin olive oil
  • 6 boneless, skinless chicken breast halves, each about 6 ounces

For the sauce

  • 1½ roasted red bell peppers (from a jar)
  • ½ cup of toasted walnuts
  • ½ cup of extra-virgin olive oil
  • ¼ cup of plain bread crumbs
  • 2 tablespoons of balsamic vinegar
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of kosher salt
  • ¼ teaspoon of freshly ground black pepper

Instructions

1. If you are using bamboo skewers, soak in water for at least 30 minutes.
2. In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and continue to stir.
3. Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1½-inch pieces.
4. Place the chicken pieces in the bowl and mix as to coat them evenly.
5. Skewer the chicken pieces so that the pieces are touching but take care not to cram them together.
6. Cover and refrigerate for up to 1 hour.
7. In the bowl of a food processor or blender, whisk the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, you can add a bit of warm water.
8. Prepare your grill for direct cooking over medium heat (350° to 450°F).
9. Brush your cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, for 8 to 10 minutes, turning them once or twice.
10. Remove from the grill and serve warm with the sauce.

4. Beef and tomato kabobs with dill dressing

Ingredients

  • 2 pounds of top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes
  • 1 pint of grape tomatoes (about 20 tomatoes)

For the marinade

  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of minced garlic
  • 2 teaspoons of kosher salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of ground coriander
  • ½ teaspoon of fennel seed, crushed

For the dressing

  • ⅔ cup plain yogurt or sour cream
  • 3 tablespoons of buttermilk
  • 2 tablespoons of minced red onion
  • 2 tablespoons of finely chopped fresh dill
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of fresh lemon juice
  • 1 small clove of garlic, minced or pushed through a press
  • 1 head of butter lettuce, leaves separated

Instructions

1. In a large bowl mix the marinade ingredients.
2. Place the meat cubes in the bowl and coat evenly in the marinade. Allow the meat to stay at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
3. Prepare your grill for direct cooking over high heat (450° to 550°F).
4. Thread the meat onto skewers, alternating beef and tomatoes.
5. Whisk the dressing ingredients in a bowl.
6. Brush your cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desire (6 to 8 minutes for medium rare), turning them occasionally.
7. Spread the lettuce leaves on a platter, top with the kabobs and serve with the dressing.