Lamb Kabobs With Tzatziki
- 2 cups whole-milk Greek yogurt
- 2 tablespoons finely minced garlic (about 4 cloves)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fresh ground cumin
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
- 1 cup grated cucumber
- 2 pounds boneless lamb leg meat, cut into 1 1/2-inch pieces
- 1 large red onion, cut into eighths
At least 4 hours ahead of serving time, prepare marinade and tzatziki as follows. Place grated cucumber in a fine mesh sieve over a bowl, and set a plate or other heavy object on top so the cucumber releases its water.
In a medium bowl, combine yogurt, garlic, white wine vinegar, salt and pepper. Fold in olive oil. Divide mixture in two. Reserve half for tzatziki; cover and refrigerate. Add ground cumin to the other half to make the marinade.
Toss kabob meat with the marinade in a zip-top bag and seal. Set in refrigerator to marinate.
On the day of cooking, fold pressed cucumber and herbs into tzatziki. Add sea salt and pepper to taste. Chill until kabobs are ready.
To make kabobs, prepare a hot grill. Allow coals to get hot enough that you cannot hold your hand 4 inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 to 15 minutes before you plan to grill.
Thread marinated lamb onto skewers, alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate one-quarter turn and grill 2 minutes more. Repeat until all sides are grilled.
Move kabobs over indirect heat until meat reaches 150 degrees, about 4 to 6 minutes.
Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbread.
Source: American Lamb Board
Cheese and Bacon Kabobs
- 18 slices bacon
- 2 1/2 cups Jarlsberg cheese, cubed
- 18 pearl onions
- 1/4 cup roasted bell peppers
- 1 1/3 tablespoons capers
- 2 2/3 tablespoons olives
- 1/4 cup cucumber
- 3 1/3 ounces olive oil
- 2 tablespoons lemon juice and grated zest
- 12 long skewers
Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Grill for 2 to 3 minutes on each side.
To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.
Source: Jarlsberg Cheese
Shrimp and Scallop Kabobs
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ pound sea scallops
- 12 uncooked large shrimp in shells
- 8 medium whole fresh mushrooms
- 8 cherry tomatoes
- 1 medium zucchini, about 1 inch in diameter, cut into 1-inch slices
Heat coals or gas grill for direct heat.
Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if more than 1 inch in diameter. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
Grill, uncovered, 4 inches from medium heat for 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Source: Betty Crocker
Chicken and Peach Kabobs
- 4 boneless, skinless chicken breast halves
- 2 small zucchini, cut into ½-inch rounds
- 16 cremini mushrooms
- 3 ripe peaches, cut into eighths (may use frozen if fresh are not available)
- 8 wooden or metal skewers
- 1/4 cup olive oil
- 1/4 cup coarse grainy mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon orange zest
Dice chicken into 1-inch cubes. In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest. Slowly whisk in olive oil to combine.
Thread chicken, zucchini rounds, mushrooms and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at the bottom of the skewer to hold and turn.
Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes.
Heat grill on high. Place skewers on grill and cook, turning, for about 10 minutes. Serve over rice.
Tip: If using wooden skewers, place in water and soak for at least one hour.
Source: National Chicken Council
Hot Dog and Veggie Kabobs
- Grilling spray
- 1/3 cup teriyaki stir-fry sauce
- 1 tablespoon light soy sauce
- 4 beef franks, quartered
- 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
- 1 cup halved fresh button mushrooms
- 1 small red onion, cut into 1-inch pieces
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Spray the cold grate of a gas grill with grilling spray. Heat grill to medium. Meanwhile, combine stir-fry and soy sauces in a small bowl; set aside.
Thread pieces of franks and vegetables on each skewer. Sprinkle with garlic powder and black pepper.
Grill 2 to 3 minutes; turn over and brush with sauce mixture. Grill 2 to 3 minutes more, or until browned and grill marks appear. Turn again and brush second side with sauce. Grill until hot, being careful not to burn them.
Tips: Metal or bamboo skewers may be used for this recipe. When using bamboo skewers, soak in water at least 30 minutes before using. For easier clean-up, cover grill cooking grate with a piece of aluminum foil sprayed with grilling spray.
Source: Ready Set Eat
Angel Food Cake Kabobs
- 1 cup (1-inch cubes) angel food cake
- 1 cup whole strawberries
- 1 cup peach slices
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- 6 ounces white chocolate strawberry yogurt
Heat gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers. In a small bowl, mix sugar and cinnamon; sprinkle over kabobs.
Place kabobs on a grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve kabobs with yogurt.
Source: Betty Crocker