Kebab Recipe

Steak Kebabs are the one of the tastiest summertime dinners! These are layered with juicy tender pieces of flavorful, marinated beef and colorful quartet of tender veggies. An exciting recipe the whole family can agree on!

These kebabs start with the most flavorful marinade mixture made with richly flavored ingredients like Worcestershire, soy sauce and bright red wine vinegar. And of course a generous amount of marinating time really allows the flavors to soak right into the beef and also help tenderize it.

The recipe itself is really easy to make, it just takes a bit of time to get everything threaded onto the skewers so grab a friend to make it go twice as fast.

You’ll love them for entertaining and cook outs. Just keep in mind they’ll go quick so you may want to do a double batch.

I recommend sticking with top sirlion or New York Strip since it’s more lean than some other steaks leaving you with nice uniform cubes and not a lot of excess fat. It has great flavor and comes out tender when marinated and properly cooked.

Grilling will give you the best flavor but if you don’t happen to have a grill or weather wont permit, you can bake these on a foil lined baking sheet sprayed with non-stick spray (or parchment paper) in a 425 degree oven. It should take about 10 – 13 minutes (safe internal steak temp is 145 degrees about a medium doneness).

Steak Kebabs

One of the best steak recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they’re threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 Kebabs.

Prep: 25min

Total: 215min

Serving Size: 1 serving

Nutrition Facts: calories 353 kcal, Carbohydrate 18 g, Protein 34 g, Fat 14 g, Saturated Fat 4 g, Cholesterol 97 mg, Sodium 688 mg, Fiber 3 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 1/4 c olive oil
• 1/4 c soy sauce
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tbsp Worcestershire sauce
• 1 tbsp honey
• 2 tsp Dijon
• 1 tbsp minced garlic
• 1 tsp freshly ground black pepper
• 1 3/4 lbs sirloin steak ((look for thicker steaks), cut into 1 1/4 inch pieces)
• 8 oz button or cremini mushrooms, (halved (unless small, keep whole))
• 3 bell peppers (1 red, 1 green, 1 yellow) (cut into 1 1/4-inch pieces)
• 1 large red onion diced into chunks ((about 1 1/4-inch))
• 1 Tbsp olive oil, (plus more for brushing grill grates)
• Salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 10 wooden skewer sticks soaked in water for at least 30 minutes

Instruction:

1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 – 3 slices so they don’t burn up).
5. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.

Pakistani Seekh Kebab (Ground Beef Skewers)

A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don’t break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions.

Prep: 30min

Total: 80min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 4 g, Protein 21 g, Fat 26 g, Saturated Fat 11 g, Cholesterol 108 mg, Sodium 734 mg, Fiber 1 g, Sugar 1 g, calories 339 kcal, servingSize 1 serving

Ingredients:

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1/2 small to medium yellow onion (roughly chopped)
• 4 small green chili peppers such as Thai Chili (sliced)
• 1/4 cup cilantro leaves
• 2 tbsp mint leaves
• 1 lb ground beef (20% fat – not lean) (or sub ground meat of choice)
• 1 1/2 tsp kosher salt
• 1 tbsp crushed garlic
• 3/4 tbsp crushed ginger
• 1 tsp freshly ground black pepper
• 1/2 tsp red chili flakes
• 1 tsp garam masala (See Note 1)
• 1 tsp papaya paste (optional – for extra tender kebabs)
• neutral oil (for searing) (as needed)
• Cilantro Mint Raita

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.’, ‘name’: ‘Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.’, ‘name’: ‘Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef.’, ‘name’: ‘Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted & ground cumin & coriander, and papaya paste (if using). Mix well.’, ‘name’: ‘Add the salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted & ground cumin & coriander, and papaya paste (if using). Mix well.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly.’, ‘name’: ‘Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.’, ‘name’: ‘Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.’, ‘name’: ‘To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Using oiled hands, take around 1/4 cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long. (See Note on how to freeze.)’, ‘name’: ‘Using oiled hands, take around 1/4 cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long. (See Note on how to freeze.)’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘For Pan-Frying:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the kebabs on the pan, making sure not to crowd them. Use tongs to turn the kebabs frequently, making sure all sides are browned evenly. Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.’, ‘name’: ‘Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the kebabs on the pan, making sure not to crowd them. Use tongs to turn the kebabs frequently, making sure all sides are browned evenly. Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-1-0’}]}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘For Air-Frying:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place the kebabs in a single layer leaving room on both sides. Cook at 400 °F for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.’, ‘name’: ‘Place the kebabs in a single layer leaving room on both sides. Cook at 400 °F for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-2-0’}]}
11. {‘@type’: ‘HowToSection’, ‘name’: ‘For Baking:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 430°F/220°C. Place one rack in the middle of the oven, and the other rack at top so that your sheet pan can be as close as possible to the heat source/broiler. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if desired. Bake in the middle rack for 8-10 minutes, turning them over midway. Transfer the pan to the top rack.’, ‘name’: ‘Preheat the oven to 430°F/220°C. Place one rack in the middle of the oven, and the other rack at top so that your sheet pan can be as close as possible to the heat source/broiler. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if desired. Bake in the middle rack for 8-10 minutes, turning them over midway. Transfer the pan to the top rack.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Turn your broiler on High (550°F/287°C).xa0Broil for 2 minutes. Then turn and broil for another 1-2 minutes. (See Note 2)’, ‘name’: ‘Turn your broiler on High (550°F/287°C).xa0Broil for 2 minutes. Then turn and broil for another 1-2 minutes. (See Note 2)’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-3-1’}]}
12. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately with cilantro mint raita/chutney, crunchy vegetables, and lemon wedges.’, ‘name’: ‘Serve immediately with cilantro mint raita/chutney, crunchy vegetables, and lemon wedges.’, ‘url’: ‘https://www.teaforturmeric.com/baked-pakistani-seekh-kabob/#wprm-recipe-2768-step-4-0’}]}

Kofta Kebab Recipe

A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)

Prep: 20min

Total: 28min

Yield: 10

Nutrition Facts: servingSize None, calories 234 calories, Sugar 2.2 g, Sodium 234.5 mg, Fat 7.7 g, Saturated Fat 3.1 g, Trans Fat 0 g, Carbohydrate 24.2 g, Fiber 3.9 g, Protein 18.7 g, Cholesterol 43.7 mg

Ingredients:

• 1 medium yellow onion, quartered
• 2 garlic cloves
• 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
• 1 lb ground beef
• 1/2 lb ground lamb
• 1 slice of bread, toasted until browned and soaked in water until fully tender
• Salt and pepper
• 1 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1/2 tsp ground green cardamom
• 1/2 tsp ground sumac
• 1/2 tsp ground nutmeg
• 1/2 tsp paprika
• Pita bread to serve
• Tahini Sauce
• Tomato wedges
• Onion wedges
• More parsley

Instruction:

1. Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
2. Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
3. In a food processor, chop the onion, garlic, and parsley.
4. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
5. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
6. Lay the skewered kofta kebabs on a tray lined with parchment paper
7. Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
8. Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

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FAQ

How to make a kebab step by step?

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