Grilled Kebab Recipes – delicious, quick and easy picnic food ideas

Kebab, also known as Shashlik (shashlyk), recipes are numerous. This type of meal is especially popular as it includes few ingredients and is prepared in a matter of minutes. The word “kebab” translates as “rotating meat.” Kebab is any meat cooked on the grill or on the coals. The dish has many varieties – the meat can be grilled in a single piece, chopped into small pieces or minced. Kebabs can be cooked from any kind of meat – beef, chicken, pork, or seafood. You can serve it wrapped it in pita bread or sandwich bread, with fresh or pickled vegetables and with or without sauce. We have selected some delicious grilled kebab recipes which you can prepare on a picnic, for your garden party or for a family gathering in the backyard!

 

How to cook the perfect grilled kebab?

• Soak the skewers! Place the bamboo skewers in water for about half an hour. Drain them and they are ready for use.
• Choose the right meat! It is best if the meat has some fat as it keeps it moist and adds flavor. Pork or lamb shoulder, chicken thighs are perfect.
• Choosing the right vegetables is essential. Go for quick-cooking vegetables like pepper, zucchini, onion, mushrooms. Avoid hard vegetables like carrots as they need a lot of time to be cooked.
• Add flavor – use herbs and spices suitable for the particular meat. They will add a lot of aroma and flavor. From salt and pepper, which are the most basic seasoning, to thyme, cumin, curry, smoked paprika, etc.

What are the most common mistakes to avoid?

• Too much meat on the skewer – this is one of the most common mistakes. When the meat is packed too tightly it cannot cook properly. Make sure that you leave about 3 mm space between the pieces.
• Meat pieces of different size – this is another huge mistake. Different size meat pieces need different cooking time. It is best if you cut pieces into approximately 2,5-3 cm cubes. If you make them smaller, the meat will become too dry.

Grilled Vegetable Kebab

Ingredients:

5 ears fresh corn

3 zucchini

1 large red bell pepper

1 large red onion

8 ounces (225 g) small Brussels sprouts

8 ounces (225 g) mushrooms

1/2 cup salted butter

1 packet Fajita seasoning mix

2 tablespoons fresh lemon juice

Instructions:

Soak the wooden skewers in water for at least 30 minutes before cooking.

Preheat the grill to medium-low heat.

Cut the corn into rounds. Cut the zucchini into 1-inch (2.5 cm) rounds. Cut the bell pepper and onions into 1 1/2 inch (3.5 cm) square pieces. Discard pepper seeds. Trim the Brussels sprouts.

Arrange the vegetables onto the skewers.

Melt the butter and whisk with the Fajita Seasoning Mix and lemon juice.

Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes.

Remove the skewers from the heat and brush thoroughly with fajita butter.

Serve warm!

Grilled Sweet Potato and Halloumi Skewers

Ingredients:

2 small sweet potatoes

1/2 small red onion

4 ounces halloumi

2 tablespoons tahini

2 tablespoons olive oil

1 tablespoon lime juice

Sriracha, to taste

1/4 teaspoon salt

Cilantro, for serving

Directions:

Soak 4 wood skewers in water for about 30- 60 minutes before cooking.

Preheat the grill to medium-low heat.

Scrub the sweet potatoes well and cut into thick circles.

Steam the sweet potatoes just until they begin to soften but not cooked through.

Cut the onions and halloumi into 1-inch (2,5 cm) cubes, similar in size to the sweet potatoes.

Thread the sweet potatoes, onions, and halloumi onto the skewers.

In a small bowl, whisk together the tahini, olive oil, lime juice, sriracha, and salt.

Brush the skewers with the tahini sauce, reserving leftover sauce.

Place skewers on a well oiled grill and cook until the sweet potatoes are cooked through, 1 to 2 minutes per side, turning as needed.

Remove from grill and brush again with the sauce.

Sprinkle the skewers with cilantro and serve.

Grilled Shrimp and Vegetables Skewers

Ingredients:

Olive oil for the grill

18 raw jumbo shrimp, peeled and deveined, tails on

2-3 bell peppers, a mix of colors, cut into bite-sized pieces

1/2 red onion cut into bite-sized chunks

Salt and ground pepper, to taste

½ teaspoon Italian seasoning

3 tablespoons butter, melted

1/2 tablespoon finely minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

Instructions:

Soak wooden skewers in water for 30 minutes to prevent burning.

Preheat the grill to medium-high. Grease the grates generously to prevent sticking.

Thread the shrimp, peppers and onions onto skewers.

Season shrimp and vegetables with salt, black pepper and Italian seasoning.

In a small bowl, combine the melted butter, garlic, lemon juice and parsley together. Brush lemon butter sauce on both sides of shrimp, reserving some for later.

Grill skewers for 3-4 minutes on each side.

Brush remaining lemon butter sauce over the shrimp and cook for 10 more seconds.

Remove from heat and serve immediately.

Mediterranean style Salmon and Artichoke Skewers

Ingredients:

1 pound (450 g) salmon cut into cubes

1 jar artichoke hearts

1 lemon, sliced thinly and halved

1 bell pepper cut into large chunks

1/2 red onion cut into large chunks

salt and pepper to taste

Parsley Marinade:

1/2 cup Italian parsley chopped finely

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon white wine vinegar

2 cloves garlic minced

salt to taste

pinch red chili flakes

Instructions:

Soak wooden skewers in water for 30-60 minutes.

Preheat the grill to high temperature

Mix together all the ingredients for the marinade in a small dish.

Thread the salmon and lemon to 4 skewers. Drizzle with 1/4 of the parsley marinade.

Arrange the artichoke hearts, peppers, and onions to 4 skewers and drizzle with 1/4 of the parsley marinade.

Reserve 1/2 of the marinade to add to the finished dish.

Over a very hot grill, cook the skewers for 4-6 minutes. Flip, and cook the other side until the salmon is cooked throughout and veggies are done.

Serve the skewers with the remaining parsley sauce.

Rosemary and Garlic Chicken Kabobs

Ingredients:

3 boneless,skinless chicken breasts cut in bite-size pieces

1/4 cup olive oil

2 tablespoons chopped fresh rosemary

3 cloves of garlic, minced

1 teaspoon salt

black pepper

Instructions:

Soak bamboo skewers in water for 30-60 minutes to prevent burning.

Combine the ingredients in a large bowl. Stir to coat all sides of chicken chunks.

Assemble kabobs by dividing chicken chunks and threading them onto 8 skewers.

Cover skewers and refrigerate until you are ready to grill.

Preheat the grill to 375°F (190C).

Grill chicken for 3 minutes per side or until cooked through and still moist.

Serve immediately.

Lamb Shish Kabobs

Ingredients:

For the Marinade:

1/4 cup olive oil

2 tablespoons lemon juice

2 gloves garlic, thinly sliced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon black pepper

For the Shish Kabob:

2 lbs. (900 g) boneless leg of lamb

3 assorted color bell peppers, cut into 1-inch (2.5 cm) chunks

1 red onion, cut into 1-inch (2.5 cm) square

8 oz. (220 g) mushrooms, whole

Instructions:

Combine marinade ingredients in a bowl and mix to combine.

Trim any excess fat from the lamb and cut into 2-inch (5 cm) cubes. Add to a large bowl with the vegetables. Add the marinade and refrigerate for two hours.

Assemble the skewer with the lamb, onion, bell pepper, and mushroom.

Season with a pinch of salt and black pepper.

Grill 12-15 minutes, turning to cook evenly.

Garnish with cilantro.

Grilled Pork Shish Kabobs (Shashlik)

Ingredients:

2 1/2 lb (1,1kg) pork tenderloin trimmed and cut into 1 ½ inch (3,5 cm) pieces

1 Tbsp Italian seasoning

1 1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp black pepper

2 Tbsp olive oil

1 large red onion cut into 1 inch (2.5 cm) pieces

1 Tbsp fresh parsley for garnish

Instructions:

In a large bowl combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined.

 Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator overnight or for at least 4 hours.

Thread meat and onion onto skewers (soaked in water for 30 minutes prior using).

Preheat the grill to high heat (400˚F/200C).

Grill about 3 minutes per side or until cooked through.

Let the skewers rest covered with aluminum foil for 3-5 minutes before serving.

Bacon Wrapped Pork Kebab Recipe

Ingredients:

2 lbs (900 g) pork loin, cut into 1.5 inch (3,5 cm) cubes

3 tbsp olive oil

1/2 tbsp salt

3 tbsp Paprika Spice Blend

1 lb (450 g) bacon thinly sliced, each strip cut into 3

3 bell peppers , assorted colors, cut into 1.5 (3,5 cm) inch cubes

Instructions:

Soak the wooden skewers in water for 30-60 minutes before using.

In a large bowl, toss together the pork cubes, oil, salt and the paprika spice blend. Rub the spice well into the meat.

Wrap each piece of pork with a thin slice of bacon and thread it onto the skewer.

Place a piece of pepper after each pork cube.

Preheat the grill.

Cook on medium heat for about 3-4 minutes per side.

Remove from the grill, cover with aluminum foil and let skewers rest for 5-6 minutes before serving.