Tuna Kebabs with Cranberry and Lime Glaze

 
Tuna Kebabs with Cranberry and Lime Glaze

July 12th 2011By joyofkosher

The sharp tangy flavor of the cranberry and lime glaze contrasts well with the robust flavor of tuna in this nutrient rich meal the whole family will enjoy.

 

Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs)

 
Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs)

May 12th 2010By joyofkosher

 

Lamb, Cherry Tomato and Red Onion Kebabs

 
Lamb, Cherry Tomato and Red Onion Kebabs

March 14th 2011By Jamie Geller

 

Lamb Kebabs on Cinnamon Sticks with Chutney

 
Lamb Kebabs on Cinnamon Sticks with Date and Mango Chutney

September 6th 2011By Danny Lerner

 

Lamb Kebabs

 
lambballs finished

March 16th 2012By Mekhal Kramer

 

Kebabs with Pistachios

 
pistachio kebabs

May 9th 2011By Matkonation

Instead of pine nuts, try using pistachios, which give the kebabs a nice splash of color and add a nice crunchy texture.

 

Idaho® Potato & Salmon Shish-Kebab

 
Idaho® Potato & Salmon Shish-Kebab

April 23rd 2010By joyofkosher

 

Grilled, Marinated Lamb Kebabs

 
lamb kebab

July 25th 2013By Ronnie Fein

Lamb Kebabs are a summertime favorite for us. I marinate them before grilling; my recipe is forgiving and easy to prepare. Add a salad and some corn on the cob and there’s dinner.

 

Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs

 
Grilled Turkey, Portabella Mushrooms and Vegetable Kebabs

March 25th 2010By joyofkosher

 

Grilled Chimichurri Beef Kebabs

 
Grilled Chimichurri Beef Kebabs

April 6th 2010By joyofkosher

 

Glazed “Pap and Wors” Kebabs with Tomato Dip

 
wide pap and wors

January 20th 2014By Sharon Lurie

Boerewors (boor-uh-vors) - literally means ‘farmers sausage’ in Afrikaans. A savoury sausage developed by the farmers some 200 years ago. Spiced predominantly with coriander, nutmeg, salt and pepper. If you are unable to get Boerewors then your favourite delicately spiced beef sausage will still do the trick. Pap ( 'pup') is known as mielie meal or maize meal in south Africa. Once this corn meal is mixed with water and boiled until firm (almost like Polenta) it starts taking on it’s characteristic ‘pap’ form. 'Pap and wors' served with a savoury tomato sauce is South African food at its most traditional ! This recipe is a simple twist on traditional “pap & wors”. The novelty being that the boerewors and mealie ‘pap’ are threaded onto a stick, glazed and then braaied (grilled on the BBq). The only problem with this finger friendly way of serving the 'pap and wors' is the braaier (griller) and his friends stand around the fire chatting, sipping on beers and eating the kebabs before they even get to the table! So you may as well give them the dipping sauce upfront!

 

Chinese Kebabs with Plum Sauce

 
Chinese Kebabs with Plum Sauce

March 25th 2010By joyofkosher

 

Chicken Kebab – Joojeh Kebab

 
Joojeh Kebab

July 6th 2011By Reyna Simnegar

 

Mediterranean Kabobs

 
Mediterranean Kabobs

July 20th 2011By joyofkosher

Broiled beef and chicken cubes flavored with lemon and parsley.