Kabob Recipe - A Quick, Healthy, Easy to Make Meal you'll Love (2024)

FAQs

What meat is best for kabobs? ›

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I've also tried grilled brussels sprouts on skewers and loved them!

Kebab is either shaved or sliced meat from a rotating vertical spit. That's döner kebab. Next most popular is shish kebab, made usually from minced meat (lamb, pork) and grilled over hot charcoal. Shashlik is made usually with cubes of marinated pork meat, often with bits of vegetables.

The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Lamb shawarma

Its popularity in kebab shops is due to the depth of flavor and tenderness of the meat, often served in a wrap or pita for convenience. The option for a lamb shawarma plate or salad caters to those seeking a more substantial meal or a healthier option, respectively.

Make the best ever grilled vegetable skewers by following these suggestions: Try to cut the veggies for shish kabobs in a uniform size so that they cook evenly. Marinate the vegetables for at least 15-20 minutes, up to overnight. The longer you marinate, the more flavor the kabobs will have.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.

Use sweet onions such as Walla Walla or Vidalia. The sugars in the onion caramelize perfectly. Use wooden skewers.

Traditionally, it's removed from the skewer on to a plate with bread (usually use the bread to pull it off), then you eat it with the bread - like Salwa described. You don't need a fork and knife because believe it or not, Kabab is traditionally a fast food meal. Traditionally, the bread is any type of flatbread.

How are you supposed to eat shish kabobs? ›

Shish kebab are eaten directly from the skewer only if served as an appetizer. Table manners for eating shish kabab as a main course. If eating shish kebab as a main course, steady the skewer in the tines of your fork and pull the meat and vegetables of the skewer with your free hand.

Why do Americans say Kebob instead of Kebab? - Quora. The spelling varies because the word can be transliterated from languages that don't use the Latin alphabet, such as Arabic and Persian. It's usually spelled kebab, but I've seen kebob as well as kabob and kabab (common for the Iranian variety).

Doner kebabs can be high in fat. For a healthier option, go for a shish kebab, which is a skewer with whole cuts of meat or fish and usually grilled. If you're having a burger, avoid breaded or battered chicken or fish patties, extra cheese, bacon strips and high-fat sauces such as mayonnaise.

"Sirloin steaks are a great budget-friendly option chock-full of flavor," said Jerome, who also suggests cutting sirloin steaks into smaller pieces for another budget-stretching, grill preparation: kabobs. "Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs."

Tips and substitutions

Instead of soy curls – Premarinated tofu is a great substitution and skips the wait time! Alternatively, marinate extra firm tofu pieces in the kebab marinade or use tempeh or seitan (like my vegan chicken) instead.

What kind of steak should you use? In this recipe, I used a ribeye steak to make the kabobs. A ribeye is slightly fattier than other cuts of steaks, making it juicier and richer in flavor. You can also use a leaner cut of beef to make steak kabobs, like a top sirloin or New York strip.

Yep, stew meat is pre-cut kabob pieces perfect for grilling! Now, in making a full confession, I did tenderize the stew meat after it was thawed. I use a meat tenderizer with blades that cuts the grain of the meat into smaller fibers.