50 Kebabs

Food Network Magazine designed dozens of dinners you can make (and serve!) on a stick.

Categories:
Appetizer, Summer, Grilling

Dill Salmon Kebabs, Chicken Nicoise Kebabs and Steakhouse Kebabs 
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How to Make Kebabs:

1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.

2. Preheat a grill to high. Thread the ingredients onto skewers.

3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

If you're using wooden skewers, soak them in water for 20 minutes before grilling.

1. Steakhouse: Marinate cubed beef tri-tip in 3 tablespoons olive oil and 1 tablespoon each soy sauce, Worcestershire sauce, chopped parsley and thyme; add salt and pepper. Skewer with onion, mushroom and boiled potato; grill.

2. Korean Beef: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat; grill.

3. Beef Kefta: Mix 1 pound ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup chopped parsley, 2 teaspoons each cumin, coriander, paprika and dried mint, and 1/2 teaspoon cinnamon. Form 1-inch balls; skewer and grill.

4. Stuffed Peppers: Make Beef Kefta mix (No. 3), adding 1/2 cup chopped olives. Pack into hollowed baby bell peppers, skewer and brush with olive oil. Grill; add salt and baste with lemon juice.

5. Herbed Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, a smashed garlic clove, a pinch each of salt and red pepper flakes, and torn mixed herbs. Skewer and grill.

6. Beef Satay: 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.

7. Chili Beef: Toss cubed beef tri-tip with 3 tablespoons each brown sugar and chili powder, 1 tablespoon salt, and 1/2 teaspoon each fresh thyme and pepper; marinate. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.

8. Bacon-Beef: 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.

9. Hungarian Beef: Marinate cubed beef tri-tip in 1/2 cup olive oil, 2 smashed garlic cloves, a pinch of salt, 1/2 teaspoon paprika and 2 teaspoons crushed caraway seeds. Skewer with chunks of onion and bell pepper and grill.

10. Buccaneer Pork: 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.