Loole Kebabs Food

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

MEATBALL AND EGGPLANT PARM KEBABS

Steps:

• Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.)
• Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24).
• Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers.
• Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara sauce, parmesan and red pepper flakes.

BEEF AND BACON THREADED KEBAB

Steps:

• Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
• Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
• Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
• Prepare a grill for medium-high heat.
• Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

GIANT ROTISSERIE KEBAB

Steps:

• Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
• Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
• Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
• Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.

CUMIN-CHILE PORK KEBABS

Steps:

• Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
• Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
• Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
• Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
• Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

KONA COFFEE KEBABS

Steps:

• For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
• Combine the beef and the marinade and refrigerate for 24 hours.
• Preheat a grill.
• Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.