Sizzling Kebab Recipes
Lamb, Tomato, and Mint Kebabs
Around the world, skewered food is a street favorite, fanned over coals and eaten at makeshift food-stall tables. We’ve adapted global flavors for easy backyard summer eating: entrée and side, all together on one skewer, no utensils (or washing up) require. Just fire up the grill and enjoy.
Fresh mint really brings out lamb’s succulent flavor in this kebab homage to Mediterranean cuisine.
Spicy Buttermilk Chicken and Vegetable Kebabs
Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you’re ready to cook.
Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you’re ready to cook.
Peruvian Beef Kebabs
Street vendors in Peru sell anticuchos (grilled meat skewers) made with beef hearts. If you’re not feeling that adventurous, sirloin works well, too. Either way, the real star is ground aji amarillo, made from Peru’s medium-hot, sunny-yellow chile pepper. It shows up in both the spice rub and the sauce for the beef, lending a subtle floral aroma and radiant yellow color.
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