Best Spiced Beef And Chicken Kabobs With Cucumber Yogurt Recipes

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Spiced Beef Kabobs with Cucumber-Yogurt Sauce image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1/2 English cucumber, peeled
1/4 cup chopped fresh mint
3/4 cup plain nonfat Greek yogurt, such as Fage
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 large lemon
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup nonfat Greek yogurt, such as Fage
1 tablespoon extra-virgin olive oil
1 teaspoon lemon zest, from 1 lemon
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 pound beef sirloin, cut into 1-inch cubes
16 grape or cherry tomatoes
1 large red onion, cut into 1-inch cubes
Eight 10-inch bamboo skewers, soaked if using an outdoor grill

Steps:

For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
Preheat a grill or grill pan to medium heat.
Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

Nutrition Facts : Calories 256 calorie, Fat 11.5 grams, SaturatedFat 3.5 grams, Cholesterol 55 milligrams, Sodium 448 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 27 grams, Sugar 6 grams

SAFFRON-YOGURT CHICKEN KEBABS

Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

JERKED CHICKEN KABOBS

Jerked Chicken Kabobs image

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh thyme sprigs
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 cloves garlic
3 green onions, chopped
One 2-inch piece fresh ginger, peeled
1 lime, juiced
1 red onion, chopped
1 Scotch bonnet pepper
Salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
Mango Salsa, recipe follows
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon minced ginger
1/2 teaspoon hot sauce
2 green onions, diced
1 English cucumber, diced
1 mango, diced

Steps:

In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.