Lamb and chicken kebabs

Tags

chicken kebabs, dinner, food, kebabs, lamb kebabs, Middle Eastern food, recipes

I woke up this morning and said to myself,

“Kebabs!”

So I replied, “Are you nuts? The deck is covered in snow! I’m not going out there!”

To which I answered,

“Suit yourself, I’m firing up the grill whether you’re coming with me or not.”

What? Why are you all looking at me like that? You never have conversations with you, like I have with me? Oh? Okay, then, let’s get right to the kebabs.

If you’ve been hanging out with Mr Fitz (#1 meat lover), Aditi & Nikhil, and Sadia, like I have, you probably want to attack kebabs like nobody’s business. Like I do. So, whether the grill is standing in snow or not, I’m firing it up to make kebabs. That’s the only way you can truly make your kebabs sing and dance in your mouth.

Lamb Kebabs

• Servings: 4-6
• Difficulty: easy
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Make sure you check out Aditi & Nikhil’s Moroccan-style kebabs. They’re somewhat heavier spiced than these and definitely worth trying.

1 lb ground lamb
1 small onion, grated
2 cloves garlic, minced
2 tsp crushed red pepper flakes (or paprika)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
2 tbsp chopped cilantro or parsley
Salt & pepper

1. Mix lamb and the rest of the ingredients until well-combined.
2. Take a piece of the mixture and mold it around a kebab skewer, forming it into a sausage or a ball.
3. Repeat with the rest of the meat.
4. Grill kebabs over high-heat, for 3-4 minutes on each side, or until fully cooked and browned all over.

Chicken Kebabs

• Servings: 4-6
• Difficulty: easy
• Print

This is similar to Sadia’s Shish Taouk, which I’d suggest you take a look, with a few minor differences.

3 chicken breasts (about 1 lb), cut into cubes or thin strips
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp crushed red pepper flakes (optional)
1 tsp paprika
1 tsp turmeric
2 tsp grated lemon zest
1 tbsp lemon juice
3 tbsp plain yogurt
1 tbsp olive oil
Salt & pepper

1. Mix the spices with the yogurt, lemon juice, and oil. Marinade chicken in the mixture for a few hours.
2. Thread chicken onto skewers.
3. Grill the kebabs for 3-4 minutes on each side until they’re cooked through and nicely charred.

In the end, I did win the battle, yay! I didn’t have to go out in the snow, after all. Only because the grill would not start. Must have been low in gas. I ended up cooking these babies on my stove-top grill. Not the best method of grilling your kebabs, but they turned out very tasty, especially stuffed in pita, with lettuce, tomatoes, cucumber, and tzatziki sauce.