This shish kebab recipe collection includes not only recipes using beef, but also veal, lamb, various seafood, vegetables and fruit. Kebabs are another dish that embrace experimentation, so let your imagination run free.
Shish kebabs are a perfect choice for guests or family meals. The versatile beauty of shish kebabs allows you to use any combination of meats, seafood, fruits, and/or vegetables to please any palate. Get tips on making the best shish kebabs.
Mustard, honey, and Drambuie give zesty flavor to chicken or lamb brochettes which are flamed when served. Drambuie is a Scotch-based liqueur that is flavored with honey and herbs. This is an impressive presentation for intimate dinner parties.
The rice wine, daikon, and soy sauce marinade tenderizes the chicken in this classic Japanese dish grilled on skewers. Serve with Ponzu Sauce. Plan ahead for marination time.
A sauce of raspberries, thyme, and wine makes grilled scallops shine. Grilled vegetables are served on the side. The sauce also works well with pan-seared scallops, if you cannot grill.
Shrimp and beef are marinated in an orange, ginger, and soy mixture, interwoven with bacon on skewers, then grilled to tender perfection. Plan to marinate the beef and shrimp at least one hour. Feel free to experiment with other foods in the marinade. The shish kebabs also make great appetizers.
Pomegranate syrup not only tastes good, it is good for your health. Plan ahead of time to let the lamb marinate before grilling the kebabs. These lamb kebabs also make a great party appetizer.
Fish is marinated in lemon, onions, paprika, and garlic, then skewered and grilled as kebabs. Plan ahead to marinate the fish at least 1 hour.
Jumbo shrimp and sea scallops get royal treatment with champagne sauce. These kebabs are oven-baked under the broiler. The pan juices contribute to the sauce.
Lime and garlic sauce make swordfish, shrimp, tomato, mushroom, and pineapple kabobs sparkle with flavor. Tuna may be substituted for the swordfish.
