The Secrets of the Perfect Kebab(chicken kebab,kofta,lamb)
10 best popular kebab recipes (chicken kebab,kofta,lamb)
The kebab is truly the universal dish. Every culture has some variation of it, and they can be found in the fanciest restaurants or served hot from a street corner food cart. As a meal, snack, appetizer, dessert, or side dish, the kebab is as versatile as pizza and as numerous as the hamburger. From minced meat seekh kebabs to pork souvlaki to steak and peppers, this one dish has it all—except the respect it deserves.
10 best kebab recipes in the world
⦁Lebanese Beef Kofta
⦁Steakhouse Kebabs
⦁Lamb Shish Kebabs
⦁ Pork Kebabs with Mustard BBQ Sauce
⦁Chicken Kalmi Kebabs
⦁Buffalo Chicken Wing Kebabs
⦁Shrimp Kebabs
⦁Citrus and Cilantro Shrimp Kebabs
⦁Rum and Coconut Fruit Kebabs
⦁fruit and vegetable kebab (stir-fry)
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1.Lebanese Beef Kofta
This skewered kebab is made from minced or ground meat, cooked over an open fire, and placed in a thick piece of flatbread like a pita for easy handling.
ingredients:
1½ pounds (680 g) ground chuck, preferably 85% lean
1 pound (455 g) ground beef sirloin, preferably 93% lean
½ cup (80 g) grated onion
¼ cup (15 g) finely chopped flat parsley
1¼ teaspoons salt 1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon Aleppo pepper (substitute with red pepper flakes)
½ teaspoon ground coriander
¼ teaspoon sumac (substitute with citric acid)
¼ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
6 large sword skewers Oil 1 lemon
DIRECTIONS
1. Place the ground beef in a large bowl. Place the grated onion on a clean dish cloth, wring out the excess liquid, and add the onions to the bowl. Add the chopped parsley and all the spices to the beef and onion mixture.
2. Using your hands, gently combine all the ingredients, mixing but not overworking the meat. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
3. Form the beef into oblong koftas around each of the sword skewers. Each kofta kebab should be about 6 to 8 inches (15 to 20 cm) long. Make sure the meat is packed tightly around the skewer and that there is at least 1 inch (2.5 cm) of exposed metal on the end. Brush the surface with oil and return the uncooked koftas to the refrigerator, covered in plastic wrap, for 30 more minutes.
4. Preheat the grill for direct medium-high to high heat. When hot, oil the grill grates right before putting on the kebabs.
5. Place the koftas onto the grill. Leave the lid up and cook one side for 6 to 7 minutes, turn, and continue cooking until the internal temperature of the koftas reaches 160°F (71°C).
6. Remove the koftas from the grill and let them rest for 5 minutes. Gently slide them away from the skewers, place onto a clean platter, and squeeze lemon juice over top.
2.Steakhouse Kebabs
MAKES 6 TO 8 KEBABS
These sirloin steak kebabs are served with a flavorful steak sauce. It’s reminiscent of kebabs served in steakhouses all over the United States.
KEBABS
2 pounds (900 g) sirloin steaks
6 to 8 skewers
SPICE RUB
1½ teaspoons salt
1½ teaspoons black pepper
½ teaspoon Hungarian paprika (or sweet paprika)
½ teaspoon onion powder
STEAK SAUCE
¼ cup (40 g) grated onion
2 teaspoons olive oil
1 clove of garlic, minced
¾ cup (180 g) ketchup
2 tablespoons (28 ml) water
2 tablespoons (28 ml) Worcestershire sauce
2 tablespoons (28 ml) white vinegar
1½ tablespoons (25 ml) soy sauce
2 tablespoons (30 g) brown sugar
1 tablespoon (11 g) yellow mustard
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
DIRECTIONS
1. Grate the onion and place into a clean dish towel. Wring out any excess liquid and set aside.
2. Heat 2 teaspoons of olive oil in a medium saucepan. Add the grated onion and cook over medium heat for 2 minutes until translucent. Add the garlic and cook for 15 to 30 seconds. Add the remaining ingredients, stir, and bring to a medium simmer for 2 to 3 minutes. Stir often. Remove from the heat and set aside.
3. Cut the sirloin steaks into 1¼-inch (3 cm) cubes.
4. Thread the steak cubes onto the skewers. Brush both sides of the kebabs with olive oil.
5. Combine all the ingredients for the spice rub and season the kebabs well.
6. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
7. Place the kebabs onto the grill. Cook for 5 to 6 minutes per side or until they reach desired doneness. Some will cook faster than others. Simply move to a cooler part of grill or take off and set onto a clean platter until the remaining kebabs have cooked through.
8. Once the beef is cooked to the desired doneness, remove the kebabs from the grill. Serve the kebabs with warmed Steak Sauce on the side.
3.Lamb Shish Kebabs
MAKES 6 TO 8 KEBABS
KEBABS
1 boneless lamb leg (2½ pounds, or 1 kg)
2 to 3 large bell peppers
1 large red onion
6 to 8 skewers
MARINADE
1⁄3 cup (80 ml) olive oil
1⁄3 cup (80 ml) fresh lemon juice
4 cloves of garlic, minced
2 teaspoons coarse salt
1¼ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon grated ginger
½ teaspoon sumac (substitute with 1 tablespoon [15 ml] lemon juice)
½ teaspoon black pepper
¼ teaspoon allspice
¼ teaspoon dried thyme
DIRECTIONS
1. Combine all the ingredients for the marinade. Taste for salt content and add a little more if needed.
2. Cut off any excess fat from the boneless leg of lamb and cut into 1¼-inch (3 cm) cubes.
3. Place the lamb cubes into a resealable plastic bag. Pour the marinade over the lamb and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 8 hours.
4. Prepare the vegetables right before taking the lamb out of the fridge. Core and cut the bell pepper into 1¼-inch (3 cm) pieces. Peel and cut the red onion into 1¼-inch (3 cm) pieces. If using bamboo skewers, soak them for 15 minutes.
5. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
6. Thread the marinated lamb cubes onto the skewers, alternating between the onion and bell pepper pieces. Make sure to leave enough room on both ends of the skewer. Discard any marinade remaining in the bag.
7. Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning 2 to 3 times during the cooking process.
8. Once the lamb reaches the desired doneness, remove the kebabs from the grill. Remove the meat from the skewers and serve with warmed pita bread or over rice pilaf.
4.Pork Kebabs with Mustard BBQ Sauce
MAKES 6 TO 8 KEBABS
KEBABS
1 pork butt (3 pounds, or 1.5 kg)
6 to 8 skewers SPICE RUB
1 tablespoon (7 g) paprika
2 teaspoons brown sugar
1 teaspoon onion powder
1⁄3 teaspoon salt
¼ teaspoon celery salt
¼ teaspoon allspice
MUSTARD BARBECUE SAUCE
¾ cup (132 g) yellow mustard
1⁄3 cup (80 ml) cider vinegar
¼ cup (50 g) granulated sugar
¼ cup (60 g) brown sugar
2 tablespoons (28 ml) water
2 tablespoons (28 g) butter
2 teaspoons liquid smoke
1 teaspoon soy sauce
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon cayenne pepper
DIRECTIONS
1. Place all the ingredients for the Mustard Barbecue Sauce in a medium saucepan and bring to a medium simmer for 5 to 6 minutes. Make sure to stir often and watch that it does not burn. Remove from the heat and let cool for 15 minutes before using.
2. Cut the pork butt into 1¼-inch (3 cm) cubes.
3. Thread the pork cubes onto the skewers. Make sure not to overpack.
4. Combine all the ingredients for the spice rub and season the meat on all sides.
5. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
6. Grill the kebabs for a total of 12 to 15 minutes. Begin basting with Mustard Barbecue Sauce halfway through the cook time.
7. Once the pork reaches an internal temperature of 145°F (63°C), remove the kebabs from the grill and let rest for a few minutes before serving. If using metal skewers, carefully remove the pieces of pork and serve.
5.Chicken Kalmi Kebabs
MAKES 8 TO 12 KEBABS
KEBABS
4 large boneless, skinless chicken breasts
8 to 12 skewers
Oil
Chopped red onion (for garnish)
Chopped cilantro (for garnish)
MARINADE
¼ cup (30 g) garbanzo flour, toasted
¾ cup (180 g) plain yogurt (not Greek yogurt) Juice of 2 limes
2 cloves of garlic, minced
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) water
1½ teaspoons garam masala
1½ teaspoons salt
1¼ teaspoons grated ginger
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon ground turmeric
½ teaspoon ground fenugreek (substitute with curry powder)
½ teaspoon Indian chili powder (substitute with cayenne pepper)
½ teaspoon ground coriander
¼ teaspoon grated nutmeg or ground nutmeg
DIRECTIONS
1. Heat a small skillet over medium-high heat. Add the garbanzo (besan) flour. Toast for 1 to 2 minutes, stirring often, until its pale yellow color turns to a light brown. Remove and add to a large glass or plastic bowl. Add all the remaining ingredients for the marinade and combine.
2. Cut the chicken breasts into 2½ x ¾-inch (6.5 x 2 cm) strips.
3. Add the chicken strips to the bowl with the marinade and toss gently to coat. Cover the bowl tightly with plastic wrap and place into the refrigerator for 6 to 24 hours.
4. Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
5. Thread the marinated chicken strips onto the skewers, 3 to 5 pieces on each depending on the type of skewer being used.
6. Place the kababs on the grill. Cook for 5 minutes per side or until they reach an internal temperature of 160 to 165°F (71 to 74°C).
7. Remove from the grill and serve. Garnish with chopped red onion and a few cilantro leaves
6.Buffalo Chicken Wing Kebabs
MAKES 16 KEBABS
These wings are wonderfully spicy but not saucy like the deep fried version that is coated in buffalo wing sauce. Instead, the wings are marinated in a vinegar and spice solution and then grilled. Be aware that the drummettes and wingettes cook at different rates.
KEBABS
30 to 32 chicken wings (drummettes and wingettes)
16 skewers
MARINADE
¼ cup (60 ml) white vinegar
¼ cup (60 ml) cider vinegar
2½ to 3 tablespoons (38 to 45 ml) hot sauce
1 tablespoon (15 ml) olive oil
3 cloves of garlic, minced
2 teaspoons mild chili powder
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes (optional)
INSTRUCTIONS
1. Combine all the ingredients for the marinade in a nonmetal bowl.
2. If you’ve purchased whole wings, cut off the wing tips and separate the wings into drummette and wingette portions.
3. Place the chicken wing pieces in a resealable plastic bag. You might need to use two bags for this recipe. If so, split the marinade in half and use accordingly. Pour the marinade over the chicken wings and toss gently to coat. Remove any excess air from the bag(s), seal, and place into the refrigerator for 6 to 12 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread like pieces together using two skewers per kebab. Simply run though opposite sides. This will create more stability so the kebabs aren’t flopping around on the grill. Thread about 4 wing pieces onto each kebab. Discard any marinade remaining in the bag(s).
6. Place the kebabs onto the grill. Cook for 25 to 30 minutes, turning a few times during cooking process. Watch that they do not burn and reduce the heat if needed.
7. Though the recommended safe temperature for poultry is 160 to 165°F (71 to 74°C), we do recommend a temperature of 175°F (79°C) for these kebabs.
8. When the chicken wings are cooked to the desired doneness, remove the kebabs from the grill. Let the kebabs rest for 5 to 10 minutes and serve alone or with a blue cheese or creamy ranch dipping sauce.
7.Shrimp Kebabs
MAKES 4 TO 6 KEBABS
Shrimp is fantastic grilled, yet it can be a little hard to grill. Thread them onto skewers, however, and it is quick and easy. This shrimp recipe from Southeast Asia has the heat and a little sweet. For those who want it spicier, double the Sambal chili paste and it will certainly fulfill your expectations. We serve these frequently at parties as an appetizer.
KEBABS
1½ pounds (680 g) jumbo shrimp
4 to 6 skewers
MARINADE AND BASTE
¼ cup (60 ml) soy sauce
5 tablespoons (75 g) light brown sugar
3 cloves of garlic, minced
2 tablespoons (28 ml) vegetable oil
2 tablespoons (28 ml) water
2 tablespoons (30 g) Sambal chili paste
1 tablespoon (15 ml) white vinegar
2 teaspoons fish sauce
2 teaspoons tamarind paste (pulp)
1 teaspoon onion powder
1 teaspoon fresh ginger
1 teaspoon ground turmeric
1 teaspoon sesame oil (optional)
¼ teaspoon black pepper
¼ teaspoon salt
INSTRUCTIONS
1. Combine all the ingredients for the marinade and reserve 1 ⁄3 cup (80 ml) in a separate container in the refrigerator to be used as a basting sauce. While the sesame oil is optional, it really does add an extra layer of flavor to dish, so if you have, do use it.
2. Peel and devein the shrimp. Make sure to leave the tails on. Rinse off with cold water and pat dry with paper towels.
3. Place the shrimp into a resealable plastic bag. Pour the marinade over the shrimp and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 30 minutes.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated shrimp onto the skewers, about 5 to 6 per skewer. Discard any marinade remaining in the bag.
6. Place the kebabs on the grill. Cook for 4 to 8 minutes, turning 2 or 3 times. Baste frequently with the reserved basting sauce. When the shrimp is firm, but not rubbery, and the color has changed through the middle, they are cooked.
7. Once cooked, remove the kebabs from the grill. Serve as an appetizer or over rice.
8.Citrus and Cilantro Shrimp Kebabs
MAKES 6 TO 8 KEBABS
If you’re a fan of cilantro (coriander leaves), this quick and easy shrimp kebab is for you. However, there are some folks that really don’t care for cilantro. If that is the case, use Italian (flat leaf) parsley instead. This will change the flavor profile a bit, but the end result is just as delicious. Serve these kebabs as the main dish or as an appetizer.
KEBABS
2 pounds (900 g) jumbo shrimp
6 to 8 skewers
2 tablespoons (2 g) chopped cilantro, for garnish Oil
CITRUS-CILANTRO MARINADE
Juice of 2 oranges
Juice of 2 limes
¼ cup (4 g) cilantro leaves
2 green onions, finely chopped
1 tablespoon (15 ml) vegetable oil
1 to 2 cloves of garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper Pinch of red pepper flakes
DIRECTIONS
1. Place all the ingredients for the CitrusCilantro Marinade into a blender or food processor. Purée the mixture and set aside.
2. Peel and devein shrimp. Make sure to leave the tails on. Rinse off with cold water and pat dry with paper towels.
3. Add the shrimp to a resealable plastic bag. Pour the Citrus-Cilantro Marinade over the shrimp and gently toss to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 15 minutes.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated shrimp onto the skewers, about 5 to 6 shrimp per skewer, depending on size. Discard any marinade remaining in the bag.
6. Place the kebabs onto the grill. Cook for 2 to 3 minutes per side until the shrimp are firm and no longer gray.
7. Once cooked, remove the kebabs from the grill. Place onto a clean serving platter and garnish with chopped cilantro. Serve immediately.
9.Rum and Coconut Fruit Kebabs
MAKES 6 TO 8 KEBABS
This is another delicious Caribbean-inspired fruit kebab. Make sure you have a good rum for this recipe
KEBABS
1 pineapple
2 large firm mangoes (ripe but not mushy)
3 to 4 yellow bananas (again, not overly ripe)
6 to 8 skewers
Oil
¼ cup (15 g) toasted coconut flakes, for garnish
RUM SAUCE
½ cup (115 g) brown sugar
¼ cup (60 ml) dark rum
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice Pinch of salt
INSTRUCTIONS
1. Simmer all the ingredients for the Rum Sauce over medium heat. Stir often. Reduce the heat to low and simmer for 1 to 2 minutes more until the brown sugar is no longer gritty. Remove from the heat, cover, and keep warm.
2. Prepare the fruit. Peel, core, and cut pineapple into 2-inch (5 cm) pieces. Cut the mangoes into 1½-inch (4 in) pieces. Cut the bananas into 2-inch (5 cm) pieces.
3. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
4. Thread the fruit onto the skewers, alternating between each type. Do not overcrowd. Brush lightly with a neutral-flavored oil.
5. Place the kebabs onto the grill. Cook the kebabs for 2 minutes per side. The object is to get some good grill marks on the fruit, not to cook it through.
6. Once the fruit is properly marked, promptly remove the kebabs from the grill and place onto a platter. Drizzle with warm Rum Sauce, garnish the kebabs with toasted coconut flakes, and serve.
10.fruit and vegetable kebab (stir-fry)
MAKES 6 TO 8 KEBABS
These veggie kebabs are a particular favorite. They can be made well in advance of any gathering and cook fast and easily, with little supervision. This is one of the quickest ways to put together a vegetable side dish that accompanies a grilled main dish. Since these kebabs are marinated, they can be prepared ahead of time and put on the grill minutes before they are served.
KEBABS
2 medium zucchini
10 to 12 white mushrooms
2 medium red bell peppers
1 red onion
6 to 8 skewers
MARINADE
1⁄3 cup (80 ml) soy sauce
3 tablespoons (45 g) brown sugar
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1½ teaspoons grated ginger
2 cloves of garlic, minced
½ teaspoon white pepper
DIRECTIONS
1. Combine all the ingredients for the marinade.
2. Cut the zucchini into 1- inch (2.5 cm) thick rounds. Cut the mushrooms in half, leaving the stem intact. Core and cut the bell peppers into 1-inch (2.5 cm) pieces. Peel and cut the red onion into 1-inch (2.5 cm) pieces.
3. Place the vegetables into a large bowl. Pour the marinade over the vegetables and toss gently to coat. Cover the bowl and place into refrigerator for 1 hour.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the vegetables onto the skewers, alternating between each type. The zucchini should be placed onto the skewers from skin end to skin end and not through the center.
6. Place the kebabs onto the grill. Cook the kebabs for 7 to 8 minutes, turning a few times during the cooking process.
7. Remove the skewers from the grill and serve immediately
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