Grilling Season | Kebab Recipes
Whether you’re team Kebab or Kabob, we can all agree that they’re the perfect summer meal.
The shish kebab was born in modern day Turkey, sometime around 1377. For nomadic tribes, it was a clever way to tenderize and flavor meat. For Turkish soldiers, it was the ultimate in convenience – they used their swords as skewers and cooked their kebabs over open field fires.
These days, we have much safer skewers available, plus lots of tasty kebab cousins – Japanese yakitori, Asian satay, and French brochettes, just to name a few. So, while traditional kebabs originate in the Middle East, you can find recipes with all sorts of flavors inspired by different cuisines from around the world.
Here’s a quick rundown of what you’ll need to start skewering and grilling, plus a few tips to make your kabobs extra tasty:
- Bamboo skewers should be soaked in water for 30-45 minutes to prevent them from burning on the grill.
- Vegan sausage
- Cut protein into 1-inch cubes
- Bell peppers
- Red Onion
- Cherry Tomatoes
- Cut veggies to approximately 1-inch, except for cherry tomatoes – leave those whole.
Choose a marinade to fit your desired flavor profile (Need inspo? We’ve got a few ideas, comin’ right up!) . Marinate for at least 45 minutes and up to 24 hours.
If you’re marinating your kebabs, pat them dry. If they’re not marinated, season them. Grease the grill liberally (this will help the kebabs release later) and place them on the grill with high heat. Wait until the kebabs easily release before you turn them over. When your protein is cooked, pull ‘em from the grill.
Getting hungry? We hope so! That’s why we skewered a few of our favorite kabob recipes for you to try.
Or, if you’re not in the assembly mood, head to our meat department for our wide variety of marinated kebabs made in house.