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recipes

Steak, Tomato, and Okra Kebabs

Food editor Melissa Roberts owes the inspiration for this recipe to her brother, whose signature summer dish is grilled sirloin marinated in bottled Italian dressing.
June 2008
recipes

Miso-Glazed Tuna Kebabs

A spin on Nobu’s famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick.
June 2008
recipes

On Point

Swapping salsa and chutney for slaw, and marinades for barbecue sauce, these killer kebabs draw inspiration from all around the globe.
June 2008
recipes

Lamb Köfte with Tarator Sauce

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper.
June 2008
recipes

Pork Kebabs al Pastor

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie and sliced off to order.
June 2008
recipes

Shrimp Tikka with Fresh Mango Chutney

A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.
June 2008
recipes

Chicken, Mushroom, and Bok Choy Kebabs

Chicken’s dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade.
June 2008
recipes

Chicken Kebabs

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic.
October 2007
recipes

Kefta and Zucchini Kebabs

These distinctly Middle Eastern kebabs are some of the most succulent and juicy meatballs you have ever tasted.
January 2006
recipes

Turkish Lamb Kebabs

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.
May 2005
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