1. Schnitzel and Mushroom Zig Zags Ingredients: beef, grass-fed, ground, raw mushrooms, white, raw Directions: After trimming all visible fat from the meat, cut into 2cm wide strips lengthwise. Cut the mushrooms in halves. Thread a kebab stick (don't forget to soak these in water before using to stop them burning!) through one end of a strip of meat, followed by a mushroom half. Fold the meat back over the mushroom and through the stick. Continue in this way until all the meat has been zig-zgged around the mushrooms using as many sticks as needed. Grill/broil for 8-10 mins, turning each one frequently. Serve with a low fat sauce, or relish or pickle. * These can also be cooked on the barbecue. Source Archive
2. Pesto Fish Kebabas Ingredients: fish, halibut, greenland, raw sauce, pesto, ready-to-serve, refrigerated parsley, fresh Directions: Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering. (you will need 12 if using smaller ones). Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl. Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired. Source Archive
3. How to Cook Delicious Steak Kebabs on the Grill Ingredients: sauce, worcestershire soy sauce made from soy (tamari) lemon juice, raw mustard, prepared, yellow spices, garlic powder sugars, brown oil, olive, salad or cooking spices, pepper, black Directions: Step 1. Remove steaks from package, towel dry, and let them bloom for 10 minutes. Step 2. Prepare Marinade. Whisk together the following ingredients:. 1/4 Cup Worcestershire Sauce. 3 tbsp Soy Sauce. 1 tbsp Lemon Juice. 1 tbsp Dijon Mustard. 1 tbsp Minced Garlic (approx 3 cloves). 2 teaspoons brown sugar. 1/4 cup virgin olive oil. 2 tsp fresh ground pepper. Step 3 Marinade. Place in Ziplock bag, release air, mix meat in marinade. Put in fridge for 1-24 hours. Soak Skewers in water for 30 minutes so they don't burn on the grill. Step 4. Skewer! Add desired veggies/fruit to your skewer along with the marinated steak. Step 5. Oil & Preheat your grill (make it hot! ). Step 6. Grill your Kebabs (approx 3 minutes on each size). Add marinade and any seasoning to taste. Source Archive
4. Greek Flatbread Ingredients: wheat flours, bread, unenriched water, bottled, generic leavening agents, yeast, baker's, active dry salt, table oil, olive, salad or cooking Directions: Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough. Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky. Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size. This should take about an hour. Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball. Leave to rise for 10 minutes. Preheat the oven to 240 C or 475 F. Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across. Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes. Spray the dough with water and bake for two minutes. Check to make sure they haven't gone hard and if not, bake for a couple minutes more. You want them firm but not hard or brown. Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings. Great with kebabs! If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan. Source Archive
5. Hoisin Chicken Kebabs Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw sauce, hoisin, ready-to-serve spices, ginger, ground oil, sesame, salad or cooking rice vinegar, seeds, sesame seeds, whole, dried Directions: Cut chicken breast into one inch pieces and set aside. In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well. Reserve about two tablespoons of the sauce to base the chicken while it's cooking. Add chicken and mix well. Cover and refrigerate for ten minutes. Preheat BBQ or grill to medium high heat. After ten minutes, thread chicken onto metal or wooden skewers. Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred. Serve and garnish with a sprinkle of sesame seeds. Enjoy. Source Archive
6. BBQ Pork Kebabs Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw soy sauce made from soy (tamari) tomato sauce, canned, no salt added vinegar, red wine oil, sesame, salad or cooking Directions: Combine all ingredients and toss well. Refrigerate for 10 minutes. Thread pork pieces onto bamboo skewers that have been soaked in warm water for 15 minutes. Barbecue, basting with leftover marinade. Source Archive
7. Lemon-Herb Grilled Tofu - Vegan Friendly Ingredients: tofu, raw, regular, prepared with calcium sulfate oil, olive, salad or cooking lemon juice, raw spices, cumin seed spices, oregano, dried mustard, prepared, yellow spices, garlic powder spices, pepper, black Directions: Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels. Place a weight on top and let drain for about an hour. Pat the slices dry and cut each slich into 3 or 4 triangles. Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed. Grill the tofu triangles until slightly browned. You could also skewer them with cut up vegetables and baste with the marinade. These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing. Source Archive
8. Moroccan Chicken Kebabs / Skewers Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw vinegar, distilled salt, table spices, pepper, black spices, paprika spices, cumin seed Directions: Cut the chicken breasts into 1 inch cubes & place in a bowl. Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes. Take the cubes & place them onto skewers. (I usually make 4 skewers per person. ). Grill the kebabs until the chicken is done, don't over cook. Enjoy! Source Archive
9. Kebab Koutbane Ingredients: beef, grass-fed, ground, raw bacon, meatless onions, raw parsley, fresh oil, olive, salad or cooking salt, table spices, pepper, black spices, garlic powder spices, coriander seed spices, cumin seed Directions: For the Marinade:. Combine the onion, parsley, oil, salt, pepper, garlic powder, coriander and cumin. Put the beef and beef Suet or Bacon in the marinade for several hours. Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer. Grill or Broil using a hot fire, basting occasionally with the marinade. Arrange 1 KEBAB KOUTBANE on a small plate. Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate. Source Archive
10. Tropical Fruit Kebabs with Orange Maple Coconut Dipping Sauce Ingredients: mango nectar, canned pineapple, raw, all varieties yogurt, greek, plain, nonfat shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) orange juice, raw syrup, maple, canadian Directions: Special equipment: 2 wooden skewers, each cut in half Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve. Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping. Source Archive
11. Sig's Garlic and Lemon Chicken Kebabs with a garlic dip Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw oil, olive, salad or cooking lemon juice, raw Directions: cut chicken into one inch or 2.5cm pieces;place in a bowl with combined crushed garlic,juice,oil and the salt. Cover tightly,turning occasionally and refrigerate for at least 3hours or overnight. thread on long metal skewers and cook on preheated grill or bbq until browned all over serve with a warm bread for garlic sauce blend or process garlic,egg yolk the water and juice until combined. whilst blender is still running gradually pour in the oil and process until thick. serves 4and makes about 350 ml garlic sauce Source Archive
12. Spicy Uighur Street Meat and Buttered Naan Ingredients: beef, grass-fed, ground, raw oil, olive, salad or cooking spices, cumin seed spices, pepper, red or cayenne spices, pepper, black salt, table leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flours, bread, unenriched salt, table butter, without salt yogurt, greek, plain, nonfat Directions: For the kebabs: Soak wooden skewers in water for at least 30 minutes. Prepare grill to high heat. Cut the meat into 1 inch cubes and place in a bowl. Add the next 5 items and massage into the meat. Place the lamb/beef cubes onto the skewers. Grill the skewers 3 minutes per side--turning once. For the Naan: Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes. Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to knead your dough for 5 minutes. Oil the mixing bowl, then cover and let the dough rise until doubled in size1-2 hours. Preheat the oven AND two oiled pans to 450 degrees F. Baking stones work best! Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovalsabout the length and size of a large shoe! Place the ovals on parchment paper to rest. Once all the dough in ready, brush the tops with oil or melted butter and place on the HOT baking sheets. Bake for 3-4 per sideflipping once. Serve warm, brushed with melted butter! *You could add chopped garlic or a variety of seeds to the naan dough for variation! Source Archive