This tasty turkey kabob recipe is idea for a cookout, snack or even appetizer, and the flavors are delicious without being too bold. The turkey is marinated in a mixture of pineapple, mustard, garlic, teriyaki, lemon, and perhaps a splash of sherry too, and these flavors are really good but they do not overpower the taste of the turkey, simply enhance it. Just one hour of marinating time is sufficient for the turkey to take on these flavors, so pop the turkey mixture into the refrigerator and then you can prepare the barbeque for a medium heat while the turkey is soaking up all those wonderful flavors. The result of your efforts will be delicious, healthy, low-fat kabobs which everyone in the family will enjoy.
Along with the marinated turkey, we are adding red onion, bell pepper and mushrooms to the kabobs, for a splash of color and also for the nutrients. If you thought barbequed food could not be good for you, this is an excellent recipe to try, because it is very low in fat and calories, yet you will find the kabobs truly satisfying. As well as being healthy, this recipe is fun to make, and you can add any other ingredients you want to use. Some people like to thread pineapple chunks on to the skewers along with the veggies or even instead of them, and it is true pineapple has a special flavor affinity with turkey. These kabobs are layered with juicy turkey and flavorful vegetables, so they are sure to be a hit.
The Special Flavor Combination
The main reason this is such a special recipe is what we are using to marinate the turkey. You have the sweetness of pineapple juice and teriyaki along with the aromatic bite of mustard and garlic, and a bright citrus zing from the lemon. These flavors offer a well-rounded, tangy flavor, which coats the turkey with deliciousness before it goes on the barbeque. The moisture from the marinade also helps the turkey stay moist while cooking but do bear in mind you are using a hot, dry heat and a lean, almost fat-free cut of meat so it is very important you keep an eye on the turkey kabobs during cooking. The last thing you want to do is overcook them because the turkey will dry out if you are not careful. Depending on the size of your turkey chunks and the exact temperature of your barbeque, these might be done in just 5 minutes. Continue reading
This recipe shows you how to make a delicious marinated pork shashlik dish. A shashlik is a kind of kabob popular in India, Turkey, Central India, Pakistan, Russia, and other places. They are usually sold as street food, not in restaurants. The word shashlik means skewered meat. Lamb, chicken or pork can be used, or you could even get creative with other kinds of meat. Sometimes shashliks are all meat while other times they have vegetables between the pieces of meat. When skewing the pieces, do not push them too close together. If the heat can circulate around the pieces they will cook more evenly. In the following recipe we are combining pork with onion to make these delicious treats, and our recipe is very simple.
Use pork sirloin and either have the butcher chop it up for you or cut it into 1-inch cubes yourself. The pork can then be marinated in a garlic, olive oil and red wine mixture for several hours. Give it at least 3 hours so all those flavors can really permeate the meat, but overnight would also work if you want to prepare this ahead. The kabobs will take about 15 minutes to cook on a medium-heat barbeque. Keep rotating them so they cook evenly and keep an eye on them while they cook so they do not char. We suggest using metal skewers for this recipe but you can use bamboo ones if you soak them in cold water for 30 minutes before threading on the ingredients. Use 6 long ones or 12 short ones.
What to Serve with Shashlik Recipes
Because the flavors in this recipe are relatively simple, namely meat, onion, garlic and red wine, you will find any side dishes go nicely. You might like to stick to a Middle Eastern theme and toss some hot cooked rice with shelled pistachios, chopped dates or dried apricots, minced fresh mint leaves, a pinch of Ras-el-Hanout (from the spice section in the grocery store) or cumin, and maybe some extra-virgin olive oil and lemon juice. Such a dish would be good hot, warm or chilled. If you want something more conventional, consider a homemade, creamy potato salad or macaroni salad. Grilled vegetables would also work. What about asparagus or mushrooms grilled on skewers or in foil packets with butter and lemon juice? This is not a spicy recipe so you might even want to consider a spicy side dish like potato wedges with chili, cayenne and salt sprinkled over before baking. Continue reading
These delicious kabobs could be the highlight of your cookout. They are very simple to prepare. You need to marinate the pork in a flavorful homemade marinade before threading it on to skewers along with crunchy, colorful vegetables. The kabobs are then cooked over a high heat until the meat is cooked and the vegetables are lightly charred. You can use bamboo or metal skewers for making these. If you are using the bamboo kind though, ensure you soak them in water for at least half an hour before cooking the kabobs, else they might ignite on the barbeque. This recipe is made with pork tenderloin, so get a couple of 1-pound pieces and trim off any silver skin and any excess fat you see on there before cutting it into cubes.
The marinade is the special part of this recipe, since it is how the delicious Spanish flavors get into the pork. Here we are using parsley, red onion, sherry vinegar, paprika, garlic, cumin, salt and cayenne pepper, mixed into an olive oil base. This offers a distinctive taste of Spain and really complements the taste of the meat. Marinate the pork in the refrigerator for about 6 hours, or overnight if you can plan this dish in advance. We recommend a minimum of 4 hours but the longer you marinate it the more intense the flavor is going to be. This recipe is so simple to make and if you are in the mood for pork and the weather is suitable for firing up the barbeque, this recipe is just perfect.
These kabobs can be served on a bed of rice or perhaps with boiled potatoes and homemade aioli. To make aioli, put some mayonnaise in a food processor with some peeled garlic cloves, and then whiz the mixture until the garlic is finely minced and well blended into the mayonnaise. The amount of garlic you use is up to you, and aioli is best made a day or so ahead so the flavors can mellow. Another idea is corn on the cob because the bright, sweet flavor of the corn contrasts well with the piquant taste of the kabobs, or you might simply want to serve some green salad with oil and vinegar on the side so people can dress their own. You can use long kabob skewers to make 4 large kabobs or short ones to make 8 shorter ones, as you prefer. If the weather turns bad you could even stir-fry all the ingredients together and serve the resulting dish over rice. Continue reading
If there is something nobody ever gets tired of making and enjoying over the summer, it has to be kabobs. These can be made with any kind of meat, poultry, seafood or vegetables. Some feature alternating pieces of meat and vegetables while others might have fruit chunks. Some are marinated while others are basted during cooking to offer additional flavor. Chicken is a popular protein to choose when preparing kabobs for the barbeque because it can be chopped into chunks which will hold together and it cooks quickly on the grill. It is also an economical choice in the grocery store and always worth grabbing when on sale because you can freeze it. You will need a medium chicken breast cut into 1½ inch chunks for this recipe.
Along with the chicken these kabobs have bell pepper, red onion, peaches and cherry tomatoes. You might like to omit some of these ingredients or make swaps. Whole button mushrooms would work here instead of the cherry tomatoes, or you could swap the peaches for pineapple. We are using a special basting sauce to add a delicious flavor to these mixed chicken kabobs. For this, you can blend your choice of white wine or orange juice with rosemary, apricot preserves, chili pepper, and soy sauce. Again, make it your own by leaving out the chili if you prefer a milder taste, swapping the soy sauce for tamari, or using ginger preserves instead of the apricot kind. Any of these would work just fine.
Cooking on a Spit
These chicken kabobs are cooked on long metal skewers. Did you know cooking on skewers, or the spit, has a long history? A spit is a metal rod stuck through either chunks of meat or a whole animal to cook it slowly over flames. Spits can be horizontal or vertical. Although technically a spit is usually large and thick, cooking on metal skewers uses the same technique. As meat cooks it shrinks a little, thereby getting loose, which is why it is vital to ensure it is firmly fixed to the skewer. Ensure your chicken and vegetables are evenly threaded on to the skewers so the skewer goes through the approximate center of each chunk to hold it in place and promote even cooking. Continue reading
Homemade kabobs are always a popular option during the summer months because you can get creative when making them, choosing how to flavor the meat and what kind of vegetables, if any, to add on to the skewers. Pork is a popular option because it cooks quite fast on the barbeque, and the following recipe pairs the meat with onions and bell peppers to introduce some crunch and color to the kabobs. We suggest you use metal skewers to make this recipe but if you only have bamboo ones soak them in water for half an hour before putting them on the barbeque. This recipe makes 8 kabobs but the recipe is easy enough to double if you are cooking for a crowd. You could even make triple the amount if you have a lot of people coming over. This dish does not take long at all for a home cook to prepare.
We are using pork tenderloin to make these kabobs. Just cut it into chunks. You also need to chop your bell peppers and onion into chunks to thread them on to the skewers. Get the pieces similar in size for a neater appearance and even cooking time. The kabobs are colorful if you use both red and green bell pepper but use whichever you prefer, or even add some yellow or orange bell pepper if you want a sweeter taste. The pork is marinated in a mixture of olive oil, balsamic vinegar, garlic, steak seasoning, rosemary, and sage. This combination of flavors works very nicely, giving the pork plenty of depth of flavor without overwhelming its own distinct taste. You can use fresh or dried herbs here, depending what you have, but if you have both then use fresh for a fresher-tasting and more aromatic result. The dried herbs are fine at a pinch though. Feel free to leave out the garlic if you do not want to use it, or swap the steak seasoning for some salt and black pepper. Any of these tweaks is fine, and the marinade will still yield a delicious result.
Tips for Perfect Pork Kabobs
If you have cut your ingredients into even sized pieces you are already halfway there in your quest to make delicious kabobs. You will see the following recipe suggests a 20 minute marinating time which might seem short but that is all you need for the flavors to infuse right into the pork, so you can literally start marinating when you light the barbeque and by the time it is hot enough for cooking, the pork will be done. This is certainly faster than having to marinate for hours or overnight, although the pork will be fine if you do marinate for longer. Have the barbeque medium-hot for this recipe and flip the pork halfway through the cooking time so it cooks evenly. You might want to flip it 1/4-turn each time for even browning. When it is done, the pork will be cooked through and the vegetables will be perfectly tender. Continue reading
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