3 Easy and Awesome Kebab Recipes For Dinner

18 February 2016

By Jacinta Montgomery and Elissa Wills, Finder Bloggers: The Foodie Friends, founders of Two Expat Cooks 

While these delicious grilled skewers are commonly known as eat-on-the-go food, they also make a great dinner option for your family.

 

When I’m entertaining or even preparing dinner for my family, I love to make kebabs. They are easy to prepare and can be made prior, and simply bbq’d to serve. Kebabs are fun to eat, as it’s a change from your plain old meat on the bbq, and kids love eating from a skewer.

Here are three simple recipes for lamb, pork and chicken kebabs. For a really tasty kebab, you are best to marinate the meat and sometimes vegetables for up to six hours or even overnight, this will ensure they are tender and full of flavour.

 

Chicken Kebabs

Chicken Kebabs

Ingredients:
Serves 4

650 grams organic, hormone free chicken breast
250 grams mushrooms
1 large green capsicum
3 medium sized red onions
2 small zucchinis
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ cup olive oil
Salt and pepper to taste
12 bamboo skewers

Instructions:

Firstly start by making the marinade for the chicken. Combine Dijon mustard, lemon juice, olive oil and salt and pepper in a small bowl and whisk. Set aside.
Cut chicken breast in 2cm cubes and cover with marinade. Leave to marinade for at least two hours in the fridge and continually toss to ensure all the chicken is marinated well.
Take roughly 12 to 15 skewers and soak in cold water for at least 30 minutes.
Wash all your vegetables and cut. Cut the capsicum and zucchini into bit size cubes, roughly the same size as the chicken. Depending on the size of your mushrooms, either cut them in half or leave them hole. Cut the onion into six sections, and then separate into two layers per piece. You may need to discard the centre, as it will be too small. (Keep in an air tight container and refrigerate to use later).
It’s important to cut your vegetables all roughly the same size to ensure they cook at the same rate.
In a large bowl toss all the vegetables with olive oil and freshly ground salt and pepper. Make sure the vegetables are well coated in olive oil, this will help in the cooking process.
Thread the chicken and vegetables alternatively onto the skewers. You can put the chicken and vegetables on in any order you like, just be consistent. Continue till you have finished all the ingredients.
Heat your BBQ or a grill plate, and only place the skewers on when the plate is very hot. Cook for about 10 to 12 minutes, turning two to three times. Serve with a fresh squeeze of lemon and a garden salad or more green vegetables.

 

Lamb and Vegetable Kebabs

Lamb Kebabs

Ingredients:

Marinade for Lamb
1kg lamb rump, shoulder or leg cut into bite size cubes
1 cup natural yoghurt
¼ cup olive oil
The zest of 1 lemon
¼ cup lemon juice
2 tablespoons fresh (or dried) rosemary
1 clove of garlic crushed
1 teaspoon salt
½ teaspoon pepper

Vegetables
1 zucchini
1 red capsicum
250 grams mushrooms
1 large onion
Olive oil for brushing

Instructions:

In a large bowl combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt and pepper and mix. Add the lamb ensuring each piece is well coated in the marinade. Cover with plastic and refrigerate overnight.
Take roughly 12 to 15 skewers and soak in cold water for at least 30 minutes.
Prepare your vegetables by cutting the onion into six sections, and then separate into two layers per piece. Cut the capsicum and zucchini into bit size cubes, roughly the same size as your lamb. Depending on the size of your mushrooms, either cut them in half or leave them hole. Lightly brush each piece of vegetable with olive oil.
Thread the meat and vegetables alternatively onto the skewers. Continue till you have finished all the ingredients. Once finished, sprinkle all sides of the skewers with salt and pepper.
Heat your BBQ or a grill plate, and only place the skewers on when the plate is very hot. Cook for about 10 to 12 minutes, turning two to three times.

 

Pork Kebabs

Ingredients:

1.5kg pork tenderloin
2 red capsicums
2 red onions
1 zucchini
1 eggplant
1 punnet butter mushrooms
Bamboo skewers

For the Marinade

1 lemon, juiced
1/4 cup olive oil
1/4 soy sauce
1 teaspoon dried oregano
4 cloves garlic, crushed

Instructions:

Take roughly 12 to 15 skewers and soak in cold water for at least 30 minutes.
Cut pork, capsicum, zucchini and eggplants into one inch cubes or rings for the zucchini. Cut mushrooms in half or quarters depending on size. Cut the onion into six sections, and then separate into two layers per piece.
In a large bowl mix lemon juice, olive oil, soy sauce and oregano. Add pork and vegetables and mix thoroughly. Cover and refrigerate for two hours. For the best result, continually turn the meat and vegetables in the marinade whilst in the fridge.
Start threading each skewer, start with pork followed by onion, capsicum, mushroom, zucchini, eggplant. Continue till you have finished all the ingredients.
Heat your BBQ or a grill plate, and only place the skewers on when the plate is very hot. Cook for about 10 to 12 minutes, turning two to three times.
Serve with a simple green salad.
This recipe should make 10 to 12 skewers.

 

About Two Expat Cooks

Two Expat Cooks was created by two Aussie mums with a passion for cooking. Jacinta and Elissa are cooks, mums, wives, and lovers of all things blue and white, born and raised in Sydney, now living in Singapore. Their blog is about sharing the meals they cook for families and friends and where they source great produce. With a simple philosophy, fresh food for families, they aim to cook meals that are simple to prepare, with fresh in season produce.

 

More great recipes from Two Expat Cooks

5 Easy School Lunch Box Recipes Your Kids Will Love

Easy and Cute Banana and Monkey-themed Recipes

 

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