Best Royal Tine Kabobs Recipes

Jimmy's Habibi Kabobs image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 pounds ground veal
1/4 cup minced fresh parsley
3 tablespoons bread crumbs
2 large eggs, beaten lightly
2 teaspoons finely minced garlic
2 teaspoons minced ginger root
2 teaspoons ground coriander
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
1/2 teaspoon herbes de Provence
1/2 teaspoon lemon pepper seasoning
1 lemon, juiced, or to taste
Salt
Assorted vegetables, such as green or red bell pepper, cherry tomatoes, zucchini, and onion, all cubed except tomatoes, for the kabobs, as desired
Vegetable oil

Steps:

Preheat the oven to 400 degrees F.
In a bowl combine the veal, parsley, bread crumbs, eggs, garlic, gingerroot, coriander, oregano, herbes de Provence, lemon pepper, lemon juice, and salt. With dampened hands, form the mixture into meatballs, each about 2 inches in diameter.
Arrange 4 meatballs interspersed with vegetables of choice, except tomatoes, on six long skewers and place in a baking pan. Brush kabobs with vegetable oil.
Bake the kabobs for 20 minutes, or until juices run clear. If desired, add cherry tomatoes and place under a preheated broiler about 3 to 4 inches from the heat for 2 to 3 minutes, turning, until golden brown.

The Best Shish Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
Prepare a grill for medium-high heat.
Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.