These kebabs were the first recipe I ever made from Serious Barbecue. They were typical of Adam Perry Lang's approach of layering on flavors. The meatball mixture was highly seasoned. The meatballs were skewered and browned on the flat top griddle grate. Then the meatballs were moved over to the open grate, where they were brushed with a glaze and finished. Just before serving, the meatballs were seasoned with scallions, toasted sesame seeds and freshly squeezed lime juice. These were some amazing kebabs which can be served as as hors d'oeuvres or a dish in and of themselves.
BEST KEBABS - 2 of 6 Unranked-Alphabetical Order:
PHOTO ENTRY NAME:GREAT GRILLED BEEF KEBABS SOURCE:Cook's Illustrated Summer Grilling Guide 2013 DATE FIRST COOKED: May 28, 2013
With this recipe cooks illustrated attempted to correct all he inherent problems with kebabs. Now I've made kebabs where veggies and the meat were grilled on separate skewers so they could be done for different lengths of time. But this recipe actually had you grill the meat directly and the veggies indirectly. All the way through this recipe took steps to deal with issues traditional with kebabs. The bottom line is these were the best kebabs I've made to date.
This simple kebab recipe make some of the best kebabs I've ever had. Some 1" (2.5 cm) cubes of ham steak and fresh pineapple are skewered and seasoned with full cayenne pepper before going on the grill. They are brushed with the honey mustard glaze while on the grill and are seasoned with scallions when they come off. It is amazing how spicy these kebabs are from the tiny amount of cayenne sprinkled on them. Be sure to make plenty of these everybody seems to keep going back for seconds and thirds and…
This Middle Eastern influenced recipe made some excellent kebabs. It showed one of the advantages to Fire Wire skewers. I was able to thread the red onions and dried apricots onto one Fire Wire skewer in the lamb on the other emplace them right in the marinade dish pre-skewered. This meant I only had to handle the meat once. These were excellent skewers and once again my father, who is not a lamb fan in the recent past, kept going back for more.
This recipe was singled out for mention by the S.C.. Pork Board as a great use of pork. The 1" (2.5 cm) cubes of pork are marinated for four hours. The pork in the veggies are cooked separately in our brushed with a brown mustard and red currant jelly glaze. These kebabs are very easy to make and have a great flavor.
I chose this recipe more as a demonstration platform for my then new Fire Wire flexible skewers. The kebab recipe was almost an afterthought. I was looking for something quick and simple. The pork was soaked in a spicy marinade for about 8 hours. The veggies consisted of red and green peppers. I really liked the way the Fire Wire skewers were so easy-to-use and worked so well on the Egg. To my great surprise these were some of the best kebabs I have ever made even though I didn't give them too much thought in advance.
People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
The KEBABSsection has a viriety of different kebabks using different meats and sides from all over the world. I am going to include 6 different favorites in alphabetical order with no particular ranking. Within the list I do mention several "Best of the Bests".