Skewer kebabs are a universally loved dish, and there are countless variations depending on the region and even individual preference. To give you a fantastic recipe, I need a little more information about what kind of skewer kebab you’re interested in.
For example, are you looking for:
* Shish Kebab (Turkish/Middle Eastern style): Often made with lamb, beef, or chicken cubes marinated and grilled with vegetables.
* Seekh Kebab (Indian/Pakistani style): Typically made with minced meat (lamb, beef, or chicken) mixed with spices, formed onto skewers, and grilled or tandoor-cooked.
* Chicken Souvlaki (Greek style): Marinated chicken pieces, often with lemon and oregano, grilled on skewers.
* Koobideh Kebab (Persian style): Minced lamb or beef, seasoned and grilled on flat skewers.
* Vegetable Kebabs: A mix of various vegetables.
* A specific type of meat (beef, chicken, lamb, etc.)?
* Any dietary restrictions or preferences (e.g., gluten-free, dairy-free, spicy)?
* What kind of equipment do you have (grill, oven, pan)?
Once I have a better idea of what you’re looking for, I can provide a more tailored and detailed recipe!
In the meantime, here’s a general recipe for a Classic Shish Kebab (Chicken or Beef) to get us started, assuming you have a grill or grill pan:
Classic Skewer Kebab Recipe (Chicken or Beef)
This recipe is versatile and can be adapted for chicken, beef, or even lamb.
Yields: 4-6 servings
Prep time: 30 minutes active, plus 2-4 hours marinating
Cook time: 10-15 minutes
Ingredients:
For the Kebabs:
* 1.5 lbs (about 680g) boneless, skinless chicken breast or thigh, cut into 1-inch cubes OR beef sirloin/tenderloin, cut into 1-inch cubes
* 1 large bell pepper (any color, or a mix), cut into 1-inch squares
* 1 large red onion, cut into 1-inch wedges
* 1 pint cherry tomatoes (optional)
* Wooden or metal skewers (if using wooden, soak in water for at least 30 minutes before use to prevent burning)
For the Marinade:
* 1/4 cup olive oil
* 2 tablespoons lemon juice (freshly squeezed is best)
* 2 cloves garlic, minced
* 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
* 1 teaspoon paprika
* 1/2 teaspoon cumin
* 1/4 teaspoon black pepper
* 1 teaspoon salt (or to taste)
* Pinch of red pepper flakes (optional, for a little heat)
* 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
* Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, cumin, black pepper, salt, and red pepper flakes (if using).
* Marinate the Meat: Add the cubed chicken or beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4 hours, and up to overnight for best flavor.
* Prepare Vegetables: While the meat is marinating, prepare your bell peppers and red onion.
* Assemble the Kebabs: Once the meat is marinated, thread the meat and vegetables alternately onto the skewers. A typical pattern might be: meat, bell pepper, onion, meat, tomato (if using), bell pepper, onion, meat. Don’t pack them too tightly, as this can hinder even cooking.
* Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat. If using a grill pan, heat it over medium-high heat with a little olive oil.
* Cook the Kebabs: Place the skewers on the hot grill.
* For Chicken: Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides. Internal temperature should reach 165°F (74°C).
* For Beef: Cook for 8-15 minutes, turning occasionally, depending on your desired doneness (e.g., 8-10 minutes for medium-rare, 12-15 minutes for medium-well).
* Rest and Serve: Once cooked, remove the kebabs from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
* Garnish and Serve: Garnish with fresh chopped parsley if desired. Serve hot with rice, pita bread, a fresh salad, or a yogurt sauce (like tzatziki).
Tips for Success:
* Evenly Cut Pieces: Ensure all meat and vegetable pieces are cut to a similar size to promote even cooking.
* Don’t Overcrowd: Leave a small space between ingredients on the skewer for better heat circulation.
* Don’t Overcook: Overcooked meat will be dry. Use a meat thermometer if unsure.
* Variety of Veggies: Feel free to experiment with other vegetables like zucchini, mushrooms, or pineapple.
Let me know if you have a specific type of skewer kebab in mind, and I can give you a more targeted recipe!