Kabob Recipe

Summary:

Grilled kabobs offer a perfect balance of smoky char and juicy center in this kabob recipe. Marinated chunks of meat are threaded onto skewers before sizzling over hot coals or a grill pan. Bright spices and citrus notes elevate each bite. This quick guide breaks down each phase so any home cook can attain professional-level results. Ideal for weeknight dinners or festive gatherings, the kabob recipe pleases every palate.

Equipment:

• Metal or wooden skewers (soaked in water) prevent sticking while grilling this kabob recipe.
• Mixing bowls for whisking marinades and holding meat.
• Measuring spoons and cups for accurate spice and liquid ratios.
• Grill pan or outdoor grill set to medium-high heat.
• Tongs for turning skewers without puncturing the meat.
• Sharp chef’s knife and cutting board for prepping ingredients.
• Kitchen thermometer to verify proper internal temperature.

 

Ingredients for the Kabob recipe :

• 1.5 pounds of boneless chicken thighs, cut into 1-inch cubes.
• 1.5 pounds beef sirloin, trimmed of excess fat and cubed.
• ¼ cup olive oil.
• 2 tablespoons lemon juice.
• 1 tablespoon ground cumin.
• 1 tablespoon smoked paprika.
• 1 teaspoon ground coriander.
• ½ teaspoon garlic powder.
• ½ teaspoon onion powder.
• ½ teaspoon kosher salt, plus extra for sprinkling.
• ¼ teaspoon freshly ground black pepper.
• Optional: bell pepper pieces, red onion wedges, and cherry tomatoes for colour and texture.

 

Instructions:

 

Part 1: Prepare the Marinade for the Kabob Recipe

1. In a large bowl, combine ¼ cup olive oil, lemon juice, cumin, paprika, coriander, garlic powder, onion powder, salt, and pepper.
2. Whisk until the mixture forms a smooth, aromatic paste.
3. Divide the paste into two bowls if using both chicken and beef variants.
4. Toss chicken cubes in one bowl, coating evenly in marinade.
5. Repeat with beef in the second bowl, ensuring each piece is well covered.

Part 2: Thread the Meat

1. Slide marinated chicken or beef pieces onto skewers, leaving small gaps between each cube.
2. Alternate meat with vegetable pieces for vibrant presentation.
3. Align finished skewers on a tray, ready for cooking.

Part 3: Grill Skewers for Your Kabob Recipe

1. Heat the grill or grill pan to medium-high and oil the grates lightly.
2. Arrange skewers on the hot surface, listening for a satisfying sizzle.
3. Cook each side for 3–4 minutes, rotating to develop even char marks.
4. Use a thermometer: ensure chicken reaches 165°F and beef reaches 145°F for medium doneness.
5. Transfer skewers to a clean plate and rest for optimal juiciness.

Part 4: Rest and Serve Kabob Recipe

1. Let skewers rest for 5 minutes to redistribute juices and enhance tenderness.
2. Warm pita bread or flatbread on the grill’s edge.
3. Arrange meat and vegetables on a platter and sprinkle with chopped parsley.
4. Drizzle tzatziki or garlic sauce over skewers for extra flavor.
5. Serve immediately, encouraging guests to build wraps or enjoy directly on skewers.

Notes:

• Marinating overnight deepens flavors and elevates this kabob recipe.
• Evenly sized cubes ensure consistent cooking and tender results.
• Resting meat before slicing locks in moisture and improves texture.
• Swap proteins: lamb or tofu make excellent alternatives for variety.
• Store leftovers in an airtight container; reheat gently to maintain juiciness.