**Savor the tantalizing flavors of succulent chicken or swordfish, expertly skewered and grilled to perfection.**
In this culinary journey, we present two delectable kebab recipes that will transport your taste buds to a realm of pure bliss. Embark on a grilling adventure with our juicy chicken kebabs, marinated in a symphony of aromatic herbs and spices, promising a burst of flavor with every bite. Alternatively, indulge in the luxuriousness of our swordfish kebabs, where the tender fish is delicately seasoned and grilled to flaky perfection. Both recipes offer an explosion of Mediterranean flavors, complemented by a vibrant array of fresh vegetables that add a delightful crunch and vibrant color. Prepare to embark on a kebab-grilling extravaganza that will leave you craving for more.
LEMON PEPPER GRILLED SWORDFISH KABOBS
If you cannot find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.
Provided by Adam and Joanne Gallagher
Time 1h15m
Yield Makes 4 servings or 8 kabobs
Number Of Ingredients 8
Steps:
- Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
- Meanwhile, submerge the skewers in water so they soak.
- After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
- Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.
GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
- When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
- Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
- Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
- To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
CHICKEN OR SWORDFISH KEBABS
I can't think of a better destination for chicken tenders than these succulent grilled kebabs. The yogurt marinade works equally well with chicken or with swordfish. The results are unbelievably tender and juicy (as long as you don't overcook them). Serve the kebabs with basmati rice.
Provided by Martha Rose Shulman
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
- To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
- Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.
CHICKEN SOUVLAKI KEBABS
I found this recipe in "The Barbecue Bible" by Steven Raichlen. I adapted it to be used with chicken, but he used it with swordfish or tuna steaks, but said it would be good with even shrimp or scallops.
Provided by Lynn Dine
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- 1. Cut the chicken into 1 1/2 inch cubes and set aside while you prepare the marinade.
- 2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the chicken and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.
- 3. Preheat the grill to high. When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the chicken cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until chicken cubes are nicely browned on the outside, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last two minutes.
- 4. Transfer the kebabs to serving plates and serve immediately, accompanied by lemon wedges. This can be served as a main dish or with pita's and tzatziki sauce.
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
GRILLED SWORDFISH KEBABS WITH GOLDEN RAISIN CHIMICHURRI
Swordfish is the perfect seafood for grilling - the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; the Miami chef Michael Schwartz cuts it into chunks for kebabs, a format that allows him to intersperse the chunks of fish with lemon slices and bay leaves, and grills them over wood (though you could use charcoal or, if necessary, grill over gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. By way of a sauce, Mr. Schwartz serves a classic Argentine chimichurri with a not-so-classic twist - the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.
Provided by Steven Raichlen
Categories dinner, seafood, skewers and kebabs, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
- Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
- Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
- Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
- Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
- Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
- Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 54 grams, Carbohydrate 28 grams, Fat 69 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 1012 milligrams, Sugar 12 grams, TransFat 0 grams
SWORDFISH KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
SWORDFISH, BACON, AND CHERRY TOMATO KEBABS
Categories Fish Pork Tomato Low/No Sugar Wheat/Gluten-Free Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Prepare grill.
- Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
- In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
- Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
- Serve kebabs with lemon wedges.
SWORDFISH KEBABS
Categories Fish Mushroom Onion Quick & Easy Low Cal Backyard BBQ Bell Pepper White Wine Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 3 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
- Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.
SWORDFISH KEBABS
Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998)
Provided by Mrs.Habu
Categories Nigerian
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place fish in a large dish.
- Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
- Pour over the fish.
- Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
- Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
- Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
- Serve with plenty of fresh salad.
Nutrition Facts : Calories 451.1, Fat 25.5, SaturatedFat 5.1, Cholesterol 149.8, Sodium 190.7, Carbohydrate 7.8, Fiber 1.9, Sugar 4.1, Protein 46
Tips:
- Choose high-quality ingredients. Fresh, high-quality chicken or swordfish, as well as crisp vegetables, will make the best kebabs.
- Marinate the chicken or swordfish. Marinating helps tenderize the meat and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs.
- Skewers should be soaked in water. This prevents them from burning on the grill.
- Vegetables should be cut into uniform pieces. This ensures that they cook evenly.
- Leave space between the ingredients. This allows the heat to circulate and cook the food evenly.
- Grill the kebabs over medium-high heat. This will prevent the meat from drying out.
- Turn the kebabs frequently. This ensures that they cook evenly on all sides.
- Use a meat thermometer to check the internal temperature of the chicken or swordfish. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and swordfish should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Let the kebabs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat and vegetables.
Conclusion:
Chicken or swordfish kebabs are a delicious and healthy meal that can be enjoyed by people of all ages. They are simple to prepare and can be cooked on the grill or in the oven. With a variety of marinades and vegetables to choose from, there are endless possibilities for creating delicious kebab recipes. So next time you're looking for a quick and easy meal, give chicken or swordfish kebabs a try!
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