During the summer, there is nothing quite as satisfying as grilling food on skewers. It brings out our primal instincts and allows us to enjoy the great outdoors while cooking a delicious meal. This tradition is especially popular on the Fourth of July.
We commonly refer to these skewered delights as kebabs, although you may come across different spellings such as kebobs, kabobs, or shish kebabs. In various parts of the world, they may also be known as pinchos, sate, or yakitori.
Kebabs can be made using a variety of ingredients, including different types of meat, seafood, fish, poultry, or vegetables. The beauty of kebabs lies in their versatility, as you can mix and match ingredients to create unique flavor combinations. Once everything is skewered, the cooking process is typically quick due to the small size of the food pieces.
So, whether you’re grilling kebabs on a warm summer evening or celebrating Independence Day, this timeless cooking method is sure to bring joy and satisfaction to your taste buds.
There is a vast array of ground-meat kebabs around the world, known as koftas, brochettes, or seekh kebabs, each offering their own unique flavors. These delectable treats consist of ground meat skillfully shaped onto skewers.
The meat selection for these kebabs varies greatly from one culture to another, contributing to the diversity of flavors and textures. In some cuisines, lamb or beef may take center stage, while others may feature chicken or even fish. The choice of meat imparts its own distinct taste, so you can explore a wide range of options depending on your preferences.
One of the key factors in preparing these ground-meat kebabs is the careful selection of spices and seasonings. Traditional recipes often incorporate a harmonious blend of ingredients such as cumin, coriander, garlic, ginger, and turmeric. These fragrant spices infuse the meat with their aromatic qualities, creating an enticing flavor profile that tantalizes the taste buds.
When grilling these kebabs, it is essential to ensure that your grill is well oiled. This precaution prevents the meat from sticking to the grill, making it easier to handle and enhancing the overall cooking experience. A well-oiled grill also helps to achieve a beautifully charred exterior while preserving the succulent juiciness within.
Whether you savor the robust flavors of koftas, indulge in the succulent brochettes, or savor the smoky delights of seekh kebabs, the world of ground-meat kebabs offers a delightful culinary adventure. Each bite presents a delightful combination of seasonings, textures, and cultural influences that are sure to please even the most discerning palates. So, fire up your grill, experiment with different meats and spices, and prepare to embark on a mouthwatering journey through the diverse world of ground-meat kebabs.
THE SKEWERS
Using metal skewers for ground-meat kebabs offers several advantages. Firstly, metal skewers are sturdier and can withstand the weight of the meat without bending or breaking, making them a reliable option for grilling. Additionally, they are reusable, making them an environmentally friendly choice.
However, it’s important to note that metal skewers can become hot during the grilling process, so caution must be exercised when handling them. Using oven mitts or grilling gloves is advisable to protect your hands from burns.
If you opt for disposable wooden or bamboo skewers, there are a few considerations to keep in mind. It is recommended to purchase skewers that are at least 12 inches long to ensure there is ample space for the meat. Before grilling, soak the skewers in water for at least 30 minutes. This prevents the wooden skewers from catching fire on the grill, ensuring that they are safe to use.
When selecting skewers, look for ones with slightly flat prongs or blades. This design feature makes it easier to turn the kebabs without the food spinning around, ensuring even cooking and preventing them from falling off the skewer.
By choosing the appropriate skewers for your ground-meat kebabs, whether reusable metal or soaked disposable wooden ones, you can enhance your grilling experience and create delicious, perfectly cooked kebabs for all to enjoy.
THE FIXINGS
When selecting meat for ground-meat kebabs, it’s important to choose cuts that are tender and suitable for fast searing. Avoid cuts of meat that are typically used for slow cooking, such as chuck or brisket, as they require longer cooking times to reach tenderness.
For beef kebabs, opt for tender cuts like filet or tenderloin. These cuts offer a melt-in-your-mouth texture and result in tender kebabs. When it comes to pork kebabs, choose cubed thick pork chops or tenderloin meat instead of tougher cuts like shoulder or butt. Lamb kebabs can be made using shoulder or leg meat, while chicken kebabs can be prepared using either dark or white meat. Keep in mind that white meat may require a slightly shorter cooking time.
When it comes to seafood kebabs, select larger pieces that can develop a nice sear on the outside without overcooking the inside. Bay scallops are too small to skewer easily and tend to cook rapidly, so opt for larger sea scallops that will brown while staying creamy and tender inside. Similarly, choose jumbo shrimp (size 16/20 or larger) for optimal grilling results.
While some cooks like to alternate meat and vegetables on the same skewers for visual appeal, it’s important to note that different vegetables cook at various rates, as do different types of meat and seafood. If you choose to combine them on a skewer, ensure that the items will cook to your desired doneness at roughly the same time.
By selecting the appropriate cuts of meat and considering the cooking times of different ingredients, you can create well-balanced and delicious ground-meat kebabs that satisfy everyone’s appetite.
When it comes to skewering your foods for grilling, it’s important to consider the size of the pieces and how tightly they should be packed. Here are some tips to keep in mind:
- Size of the pieces: Cut your meat or vegetables into pieces that are approximately 1 ½ inches in size. It’s worth noting that the meat may shrink slightly as it cooks, so accounting for this shrinkage ensures that the final cooked pieces are still a good size.
- Separating the items: Keeping the items on the skewer slightly separated allows them to cook faster and achieve more caramelization on multiple sides. This can enhance the overall flavor and texture of the kebabs.
- Packing the items tightly: On the other hand, pressing the foods up against each other on the skewer can help retain more juiciness, especially in meats. The proximity of the items can prevent them from drying out during grilling.
- Rotate the skewers: While grilling, make sure to turn the skewers frequently to ensure that all sides of the kebabs get nice grill marks. This promotes even cooking and enhances the visual appeal of your final dish.
- Marinating: Many kebab recipes include a marinade to add flavor and help tenderize the foods as they cook. You can marinate proteins like chicken and meat, as well as vegetables, for up to one day before grilling. However, be cautious when marinating fish and seafood, as they can turn mushy if marinated for too long, especially if the marinade contains acid. If time is limited, simply tossing everything with the marinade right before grilling can still infuse the flavors effectively.
By following these guidelines, you can create well-cooked, flavorful kebabs with tender and juicy results. Adjusting the cooking time, skewer packing, and marinating techniques allows you to customize the kebabs to your liking and create a delightful dining experience.
For optimal results, it is recommended to cook most kebabs on a grill over direct medium-high or high heat. Prior to grilling, ensure that your grill grates are clean, hot, and coated with oil.
In case outdoor grilling is not feasible, you can prepare your kebabs indoors using a grill pan or broiler.
Recipe for Greek Lamb Kebabs
An alternative way to enhance the flavors and presentation of your kebabs is by marinating additional vegetables alongside the meat. By doubling the marinade, you can marinate chunks of red onion, zucchini, and summer squash separately, creating a visually appealing and delicious accompaniment to the meat kebabs.
For the red onions, thread them onto a couple of skewers, ensuring that the chunks are evenly spaced. The onions will take approximately 10 minutes on the grill to become tender and achieve a caramelized flavor.
Similarly, thread the marinated zucchini and summer squash onto their own skewers and grill them for about 7 to 8 minutes. This cooking time allows the vegetables to cook through while retaining a slight crunch and adding vibrant color to your kebab spread.
The combination of grilled meat kebabs, caramelized onions, and grilled squash creates a visually appealing and flavor-packed dish. To complete the meal, consider serving the kebabs with a side of Greek Orzo Salad. This refreshing and tangy salad pairs well with the grilled flavors and adds a Mediterranean touch to the overall presentation.
Whether prepared on an outdoor grill or indoors using a grill pan or broiler, these marinated kebabs and accompanying vegetables will surely impress your guests and leave everyone craving for more.
Ingredients
Here is a recipe for Greek-style lamb kebabs:
Ingredients:
- ¼ cup olive oil
- 1 red onion, chopped
- 1 clove garlic, chopped
- Juice of 1 lemon (about 2 tablespoons)
- 1 tablespoon minced fresh oregano or 1 ½ teaspoons dried
- 1 teaspoon minced fresh thyme or ½ teaspoon dried
- 1/8 teaspoon (big pinch) cayenne pepper
- Kosher salt and freshly ground pepper to taste
- 2 pounds boneless lamb leg or shoulder, cut into 1 1/2-inch cubes
- Garnish (optional): Fresh oregano sprigs, lemon wedges, chopped fresh parsley
- Tzatziki (store-bought or homemade), for serving
Directions:
- In a large mixing bowl, combine the olive oil, chopped red onion, garlic, lemon juice, oregano, thyme, cayenne pepper, salt, and pepper. Stir the mixture until well combined.
- Add the lamb cubes to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for 6 to 12 hours to allow the flavors to develop.
- If using wooden skewers, soak them in water for 30 minutes. If using metal skewers, they don’t require soaking.
- Thread the marinated lamb cubes onto the skewers, discarding the marinade.
- Preheat an outdoor grill to high heat or heat a grill pan over medium-high heat.
- Grill the lamb kebabs about 4 inches from the heat source for approximately 8 minutes, turning them every few minutes to achieve grill marks on most sides. Cook them to your desired level of doneness (such as medium-rare).
- Once cooked, transfer the kebabs to a serving platter. Optionally, garnish them with fresh oregano sprigs, lemon wedges, and chopped parsley for presentation.
- Serve the lamb kebabs with tzatziki sauce for dipping and enjoy!
These Greek-style lamb kebabs are sure to be a hit at your next gathering or family dinner. The flavorful marinade and tender grilled lamb make for a delicious and satisfying meal.