Tender, grilled, and Juicy Kebabs

Explore the smoky, juicy flavors of authentic Middle Eastern Kebabs. From Shish to Kofta, these grilled favorites are a must-try street food delight.

In here, you'll find the classic BBQ recipes. There's beef kababs done every which way, some with a simple marinade and others covered in a sticky-sweet glaze. If chicken is your meat of choice, try the best grilling recipes like Greek chicken kebabs and chicken satay with an exceedingly delicious peanut sauce

Beef Kebabs(For 5 Servings)

These easy beef kebabs use one sweet-and-savory sauce for both the marinade and the glaze. We start with a teriyaki sauce base and add ginger, garlic, red pepper flakes, and pineapple juice.

Ingredients

For the Marinade:

✅ 1/3 cup olive oil

✅ 1/3 cup balsamic vinegar

✅ 1/3 cup Worcestershire sauce

✅ 1/2 tsp. ground black pepper

✅ 2 Tbsp. honey, divided

✅ 2 garlic cloves, grated

✅ 2 Tbsp. Dijon mustard, divided 

For the Kebabs:

✅ 1 1/2 lb. sirloin or New York strip, cut into 1-inch cubes

✅ 1 red onion, cut into 1-inch pieces

✅ 1 green bell pepper, cut into 1-inch pieces

✅ 8 oz. baby portobello mushrooms, large stems removed

✅ 1 red bell pepper, cut into 1-inch pieces

✅ 1 yellow bell pepper, cut into 1-inch pieces

✅ Chopped fresh parsley, for garnish

Directions

Step: 1

First of all, for the marinade, whisk together the vinegar, Worcestershire sauce, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside. 

Step: 2

Then, for the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.

Step: 3

If using wooden skewers, soak them in water for around 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.

Step: 4

Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to the desired degree of doneness (about 135° for medium), about 1 minute more.

Step: 5

Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.

Chicken Satay with Peanut Sauce(For 5 Servings)

Tired of boring chicken suppers? Meet these flavorful skewers. The chicken is marinated in an incredibly fragrant mixture filled with dried lemongrass, ginger, and garlic.

Ingredients

✅ 1 teaspoon (4 g) whole white peppercorns

✅ 1 teaspoon (4 g) coriander seeds

✅ 1 tablespoon (12 g) palm sugar, plus more to taste 

✅ 3 medium cloves garlic, roughly chopped (about 12 g)

✅ Kosher salt

✅ 1 (1/4-inch) disk of ginger (about 12 g), peeled and roughly chopped

✅ 1 small shallot, roughly chopped (about 1 ounce; 25 g), plus more sliced shallot for garnish

✅ 1 (1-inch) knob fresh turmeric, peeled, or 1 teaspoon (4 g) dried turmeric powder

✅ 1 stalk fresh lemongrass, bottom 4 inches only, finely sliced

✅ 1 1/2 pounds (680 g) boneless, skinless chicken thigh, cut into 1-inch pieces

✅ 1 recipe peanut-tamarind dipping sauce, for serving

✅ 1 (15-ounce; 425 g) can coconut milk, divided

✅ 2 tablespoons (30 ml) Asian fish sauce

✅ 1 small cucumber, cut into bite-size pieces

Directions

Step: 1

Toast coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, around 1 minute. Alternatively, place on a heatproof plate in the microwave and microwave at 15-second intervals until fragrant. Transfer to a mortar and crush into a powder with a pestle. Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass, and crush to a paste. Transfer paste to a medium bowl and stir in half of the coconut milk, all of the fish sauce, and 1 teaspoon (4g) salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.

Step: 2

Add chicken and turn to coat. Transfer to a 1-gallon zipper-lock bag, remove as much air as possible (you can use the water displacement method for this), and refrigerate for at least 1 and up to 8 hours.

Step: 3

Remove chicken from bag and thread onto bamboo or metal skewers, using an onion or potato to help you do so faster and more safely. Pack chicken in tightly on skewers as you go.

Step: 4

Light 2/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Step: 5

Place chicken directly over the hot side of the grill and cook, turning occasionally and brushing with the remaining coconut milk every minute, until chicken is cooked through, about 6 minutes total.

Step: 6

Remove from the grill and serve immediately with peanut-tamarind sauce, cucumber, and sliced shallot.

Nutrition Facts(per serving)

717          49g          48g        29g

Calories    Protein       Fat        Carbs

If you loved these kebabs, check out our Smoky Chicken wings recipe here!

If you try this Delicious Tagine recipe, please leave me a comment and let me know! I always love to hear your thoughts.