Grilled Kebabs Food

GRILLED VEGETABLE KEBABS

Steps:

• Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
• Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
• Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

SWEDISH GRILLED KEBABS

Steps:

• Skin the chicken and cut off all visible fat.
• Cut each breast into 6-8 pieces.
• Season w salt& pepper.
• Mix ingredients for marinade, add chicken and marinate several hours or over night.
• Arrange chicken on skewers, alternating with veggies of your choice.
• Cherry tomatoes, quartered red onions, thick slices of lemon, large pieces of green pepper, mushrooms or summer squash may be used.
• Broil on charcoal fire 4 minutes on each side.
• Garnish w bay leaves.
• Marinade can be boiled down and spooned over chicken when done.

GRILLED VEGETABLE KEBABS

Steps:

• cut up the vegetables in chunks and put in large bowl.
• mix up the ingredients for the marinade (I vary the amounts of herbs to my taste).
• pour the marinade over the vegetables.
• cover the bowl with plastic wrap.
• Refrigerate for at least 2 hours.
• after marinating put vegetables on skewers.
• grill for at least 10 minutes turning frequently.

GRILLED MEDITERRANEAN KEBABS ON PITA

Steps:

• If using bamboo skewers, soak them submerged in warm water for 30 minutes to one hour before using.
• Combine ingredients for kebabs in a mixing bowl and stir thoroughly or use hands to mix until all ingredients are evenly incorporated.
• Prepare grill.
• Oil your hands and make meatballs (koftas) or, if you prefer, torpedo shapes about 6-inches long and place these on prepared skewers (about 3 koftas per skewer) and set them onto waxed paper while finishing the others.
• When all skewers are prepared, grill them over moderately hot coals (may also use broiler or oven, but will lose the char-grilled flavor), until cooked through, turning once.
• Prepare sandwich by warming pita or lavash and placing three (4 if necessary) koftas on the bread or one torpedo, plus some of the tzatziki.
• Sprinkle heavily with the parsley, add some feta cheese, some chopped tomato, a light sprinkling of minced onion, a few pinches of za'atar and cayenne (if you like it spicy, but the za'atar gives a nice flavor!) (Or you may use whatever toppings you prefer).
• Roll up the bread without tearing it, wrap gently with foil or plastic wrap, and serve (I like to serve this with Greek Salad recipe#26384, and some fresh fruit, but lots of Greek and/or Middle Eastern recipes would go great with this!).

BEST-EVER GRILLED CHICKEN KEBABS

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.