MOROCCAN CHICKEN OR TURKEY KEBABS (BROCHETTES) RECIPE
Steps:
- Gather the ingredients.
- Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
- To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
- Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
- Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.
Nutrition Facts : Calories 336 kcal, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 53 g, SaturatedFat 2 g, Sodium 1188 mg, Sugar 0 g, Fat 11 g, ServingSize 8 to 10 skewers (4 servings), UnsaturatedFat 0 g
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
TURKISH MARINADE (BEEF & LAMB KABOBS)
Make and share this Turkish Marinade (Beef & Lamb Kabobs) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Turkish
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.
Nutrition Facts : Calories 412.8, Fat 41.1, SaturatedFat 5.7, Sodium 8.4, Carbohydrate 14.3, Fiber 3.9, Sugar 3.7, Protein 1.8
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
LAMB KABOB MARINADE
Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.
Provided by Senad
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h5m
Yield 4
Number Of Ingredients 10
Steps:
- Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
- Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g
TURKISH LAMB KEBABS
Categories Sandwich Lamb Backyard BBQ Ramadan Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
- Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
- Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
- Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
- Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.
TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
Steps:
- Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
- Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
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