Kebab Recipes

Food Network Magazine designs quick and easy kebabs.

How to make kebabs

1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. 2. Preheat a grill to high. Thread the ingredients onto skewers. 3. Grill the kebabs. If you're using wooden skewers, soak them in water for 20 minutes before grilling.

Beef Satay

No. 6: Marinate thinly sliced flank steak in 2 tablespoons each lime juice and fish sauce, 1 tablespoon each sugar and hot chili sauce, and 3 tablespoons cilantro. Skewer and grill. Top with peanut sauce and peanuts.

Bacon-Beef

No. 8: Boil bacon strips 5 minutes, then cut into pieces. Skewer cubed beef tri-tip, onion and bell pepper with cherry tomatoes and the bacon; season with salt and pepper. Grill, basting with a mix of equal parts barbecue sauce and olive oil.

Buccaneer Pork

No. 10: Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce.

Rosemary Lamb

No. 18: Marinate cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, some fresh rosemary and 3 smashed garlic cloves; add salt and pepper. Skewer with zucchini and grill.

Chicken Caesar

No. 31: Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest. Form into ovals, skewer and grill. Serve on romaine leaves with bread and more dressing.

Mackerel a la Plancha

No. 43: Skewer 4-inch pieces scored mackerel fillets. Brush with olive oil, season with salt and grill. Sprinkle with smoked paprika and serve with lemon wedges.