Most Delicious and Sophisticated Barbecue Skewers and Kebab Recipes

Barbecue and Kebab Skewers

What are the most delicious and sophisticated barbecue skewers and kebab recipes? The history of barbeque skewers, kebabs, shashliks, etc comes back to the very beginning of human civilization right after the ancient people were managed to get the fire. Many centuries ago soldiers and hunters cooked meat on musket ramrods and arquebuses. Cooked on fire meat has a lot of names, but they are all combined by pretty the same way of making. It is impossible to find out the motherland of kebabs, but according to the majority, the most aromatic and juicy ones come from eastern countries.  Kebabs and shashliks one of the rare dishes that gather people around just of the purpose to enjoy the rich dinner.

Thus, once you decide to invite people to the barbeque party, you have to think about what to start with so all your valuable guests would get stunned with the taste and the atmosphere. The first thing to do is to choose the type of meat, poultry or fish. Nowadays we are not limited with choices so you can please everyone by preparing a dish to their like. Then, follow simple recipes to cook what you have chosen. Here we go, a number of tasty recipes from all around the world. We have chosen the best ones. Don’t forget to get beautiful high-quality skewers so the meat does not only taste and smell good, but also looks amazing.

I would like first start with easily cooked but amazingly tasty chicken barbeque skewers. Traditionally, fillet, brisket or thighs are used as there’s more meat and they can be marinated well for juiciness. For the best taste, the chicken meat should be properly chosen. It is better to take cooled, but not frozen chicken to not loose some useful properties and taste qualities. In case you only have frozen chicken, unfreeze it in the right way, by placing it to the lower shelf of the fridge or to the cold water. Do not use the microwave as the meat will loose its taste and become rubber-like. After you have the required chicken parts ready, we can start marinating it.

HONEY MUSTARD CHICKEN WINGS

Ingredients:

  • chicken wings – 0.5 kg
  • Soya sauce – 1 tablespoon
  • honey (preferably liquid) – 1 dessert spoon
  • Dijon mustard – 1 teaspoon
  • sunflower oil – 1 tablespoon
  • salt and pepper

Instructions:

  1. Wash and dry chicken wings
  2. Add salt and pepper
  3. Mix soya sauce, honey, Dijon mustard and sunflower oil
  4. Add the mixture to the wings
  5. Leave for 40 minutes in a fridge (cover the container with wings with a cling film)
  6. Put on skewers and cook it on middle fire until readiness.

HONEY MUSTARD CHICKEN WINGS

Ingredients:

  • chicken wings – 0.5 kg
  • Soya sauce – 1 tablespoon
  • honey (preferably liquid) – 1 dessert spoon
  • Dijon mustard – 1 teaspoon
  • sunflower oil – 1 tablespoon
  • salt and pepper

Instructions:

  1. Wash and dry chicken wings
  2. Add salt and pepper
  3. Mix soya sauce, honey, Dijon mustard and sunflower oil
  4. Add the mixture to the wings
  5. Leave for 40 minutes in a fridge (cover the container with wings with a cling film)
  6. Put on skewers and cook it on middle fire until readiness.

LIME AND GREENS CHICKEN BREAST

Ingredients:

  • Chicken breast – 2 pieces
  • Red onion – 1 big bulb
  • Red or green capsicum – 2 pieces
  • Lime – 1 piece
  • Mint – 0.5pc
  • Cilantro/parsley – 0.5pc
  • Green onion – 4 leaves
  • Garlic – 2 cloves
  • Soya sauce – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Chili sauce – 2 tablespoons
  • Salt, pepper 

INSTRUCTIONS

Chicken preparation:

  1. Wash and dry chicken breast.
  2. Remove the skin (you can leave it if you want your chicken be juicier).
  3. Cut to cubes of equal size.
  4. Clean capsicum from seeds and remove the peduncle.
  5. Cut to large squares of the same size as chicken cubes.
  6. Clean the onion and cut into large rings.
  7. Place chicken cubes and sliced vegetables to the container and mix them.

Marinade preparation:

  1. Wash cilantro and mint and place them to the blender.
  2. Add shredded onion and garlic to the blender.
  3. Squeeze the lemon juice to the blender.
  4. Add soya sauce, chili sauce, olive oil, salt and pepper to the blender.
  5. Use the blender to get the homogeneous mass.
  6. Pour the blended mass to the chicken container and leave in a cool place for 1-2 hours.

Cooking instructions:

  1. Put chicken cubes, capsicum pieces and onion rings alternating them to the skewers.
  2. Cook the skewers on hot coals for around 30 minutes, monitoring the process so that the open fire does not rich the pieces.
  3. Serve the ready kebabs with cut onion and fresh or grilled vegetables.

LIME AND GREENS CHICKEN BREAST

Ingredients:

  • Chicken breast – 2 pieces
  • Red onion – 1 big bulb
  • Red or green capsicum – 2 pieces
  • Lime – 1 piece
  • Mint – 0.5pc
  • Cilantro/parsley – 0.5pc
  • Green onion – 4 leaves
  • Garlic – 2 cloves
  • Soya sauce – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Chili sauce – 2 tablespoons
  • Salt, pepper 

INSTRUCTIONS

Chicken preparation:

  1. Wash and dry chicken breast.
  2. Remove the skin (you can leave it if you want your chicken be juicier).
  3. Cut to cubes of equal size.
  4. Clean capsicum from seeds and remove the peduncle.
  5. Cut to large squares of the same size as chicken cubes.
  6. Clean the onion and cut into large rings.
  7. Place chicken cubes and sliced vegetables to the container and mix them.

Marinade preparation:

  1. Wash cilantro and mint and place them to the blender.
  2. Add shredded onion and garlic to the blender.
  3. Squeeze the lemon juice to the blender.
  4. Add soya sauce, chili sauce, olive oil, salt and pepper to the blender.
  5. Use the blender to get the homogeneous mass.
  6. Pour the blended mass to the chicken container and leave in a cool place for 1-2 hours.

Cooking instructions:

  1. Put chicken cubes, capsicum pieces and onion rings alternating them to the skewers.
  2. Cook the skewers on hot coals for around 30 minutes, monitoring the process so that the open fire does not rich the pieces.
  3. Serve the ready kebabs with cut onion and fresh or grilled vegetables.

Now, let us turn to the beef skewers recipes. Beef is not well-liked by picnic lovers because it requires a precise search of the meat of the best quality and the way of proper marinating. Otherwise, there is a risk of spoiling your barbeque party with tasteless or, even worse, inedible dish. So, the first important step is to choose the right meat. Pay attention to the freshness – the piece should be dense; you can also identify by pressing a finger to the cut surface –the groove on the fresh beef is leveled fast. Avoid frozen beef, but you can go for the cooled one. The best parts for the barbeque skewers are the rump and inner shank of back leg. Another major factor is the right marinade. There is a huge variety of marinade recipes with onion, yogurt, mayo, vinegar, lemon juice, various spices and seasonings. For the best taste ever beef should be marinated for 8-12 hours.

In case you don’t have as much time, but you want to please yourself and your guests with the yummy beef kebab, you can try our Kiwi marinade. Why to choose kiwi fruit? The reasons is that it contains a protein enzyme that can quickly break down animal protein, so the process of making the marinade does not take much time. In fact, if you add more kiwi than required or keep beef marinating longer you can get a beef pate!

BEEF SKEWERS IN KIWI FRUIT MARINADE

Ingredients:

  • beef – 2kg
  • onion – 2-3 pieces
  • bay leave – a few leaves
  • black pepper – 5 peppercorns
  • salt
  • carbonated mineral water – 1 glass
  • kiwi – 2 pieces

Instructions:

  1. Clean beef by removing streaks and films.
  2. Rinse and dry.
  3. Cut into cubes of 3-4 cm
  4. Clean and cut the onion to large rings.
  5. Mix the beef cubes and onion in a large container.
  6. Add pepper, bay leave and salt.
  7. Peel kiwi fruits and grate or blend them to get the homogeneous mass.

8. Add blended mass to the container with beef.

9. Pour mineral water to the container and mix all thoroughly.

10. Close the container with the lid and place it to the fridge for maximum 2 hours.

11. Put the beef cubes to the skewers and cook them on the hot coals until ready.

BEEF SKEWERS IN KIWI FRUIT MARINADE

Ingredients:

  • beef – 2kg
  • onion – 2-3 pieces
  • bay leave – a few leaves
  • black pepper – 5 peppercorns
  • salt
  • carbonated mineral water – 1 glass
  • kiwi – 2 pieces

Instructions:

  1. Clean beef by removing streaks and films.
  2. Rinse and dry.
  3. Cut into cubes of 3-4 cm
  4. Clean and cut the onion to large rings.
  5. Mix the beef cubes and onion in a large container.
  6. Add pepper, bay leave and salt.
  7. Peel kiwi fruits and grate or blend them to get the homogeneous mass.
  8. Add blended mass to the container with beef.
  9. Pour mineral water to the container and mix all thoroughly.
  10. Close the container with the lid and place it to the fridge for maximum 2 hours.
  11. Put the beef cubes to the skewers and cook them on the hot coals until ready.

Let me finally bring you the recipe of lamb barbeque skewers, or kebabs. I want to introduce you Khan-kebabs which come from Azerbaijan, although they have Turkic roots when first Turkic tribes started develop vast territories moving from a sedentary life to a nomadic one. In the tough conditions of inability to store perishable foods, Khan-kebabs, one of the most delicious kebabs, had been created. Khan-kebabs were first called blood shashlik and it is interesting to know why. Once men slaughtered the sheep, women had immediately collected the inner parts and started cooking. They were still warm when cleaned, cut and bleeding and then they were placed into the lamb intestines so to make sausage-like pieces which were fried on the spot. Khan-kebabs turned to be crispy and juicy. The first kebabs were served to men. Nowadays there are a lot of variation of the Khan-kebab recipes which include added shredded vegetables and fruit, spices and nuts, but the classic recipe, the one you can find below, does not contain even onion.

Once you try Khan-kebab with crispy shiny upper layer, take a bite – your mouth is filled with divine meat juice, taste of young lamb and mountain herbs. You savor the dish, but deep down you understand that you are touching the most ancient folk traditions. This adds even more sophistication to Khan-kebab’s amazing taste.

LAMB KHAN-KEBAB RECIPE

Ingredients:

  • sheep giblets (lungs, kidneys, heart, liver)
  • omentum (caul fat, fatty mesh, fatty netting, oil seal)
  • fat tail fat
  • greens (cilantro, wild onions, any other to your taste, dry herbs from seasonings)
  • salt

Nuances (how to choose lamb):

  • fresh fat-tail beef sheep is the key.
  • check the meat for imperfections like compactions, outgrowths, overgrown connective tissue nodes.
  • the color should be plain, red shade only (grey, brown or whitish spots indicate old age or illness)
  • there shouldn’t be any tears or bruises on the giblets.

PREPARATION

LUNGS

It is very important to check them closely, throwing away those which have even a hint of imperfection. Due to their porous structure and connectivity to the open environment, they might contain any unwanted or even dangerous elements.

  1. Wash, cut on big pieces and then wash again carefully.
  2. Place clean pieces in a cooking pan and cook on middle fire.
  3. Once they are ready (they will be easily picked up by a fork), take them out and cool.
  4. Cut to small pieces (the smaller the better).

LIVER

If there is a gall bladder on the liver, it should be carefully removed by a knife without piercing through.

  1. The liver should be washed slightly by water and the membrane is removed. In case you don’t like liver taste, you can try softening it by placing the liver under cold running water while you are dealing with other parts.
  2. After you cut other giblets, take the liver out from water and dry it by paper towels.
  3. Cut out all large bile ducts and slice the liver.

HEART

  1. Slice along and wash from blood clots.
  2. Remove internal septa and large blood vessels from above by a knife.
  3. Cut the heart into small pieces.

KIDNEYS

There is no need to soak them as they don’t have a strong smell.

  1. Remove the membrane and fat.
  2. Cut along cutting out the ureter.
  3. Wash thoroughly.
  4. For more intense taste, you can place kidneys to the boiling water for a couple of minutes.

Fatty mesh.

  1. Wash under running water.
  2. Oil seal can be wrung out without twisting.

Fat tail fat

  1. Cut into 1cm cubes.

COOKING INSTRUCTIONS

Filling preparation:

  1. Mix all prepared giblet parts carefully. The main purpose is to evenly mix the ingredients trying not to damage cut cubes. You can mix it in a wide pan or even on the flat table top.
  2. At the very same stage add finely chopped greens and wild onions.
  3. Salt the mixture just a little bit. If too much salt is added, the liquids will form earlier than preferred. You can add pepper if you like.

Tube preparation:

  1. Spread the part of the oil seal and cut to wide band.
  2. Cut the band to squares.
  3. On the edge of each square place the filling mixture, leaving big gaps.
  4. Roll up envelope.
  5. Place each rolled envelope on the tray.
  6. Once the tray is full, place it to the fridge for several minutes so the fatty mesh solidifies.

Han-kebabs cooking:

  1. Put kebabs on a skewer.
  2. Place on middle fire barbeque grill. Make sure fire is not strong.
  3. Keep it on the fire 1,5 times longer than normal barbeque so the inside is baked properly, but the kebab itself retains its juices.
  4. To check the readiness, pierce the piece with a toothpick – the liquid from the hole should be transparent.
  5. After Han-kebab is ready, move it to the edge of the grill with no coal with fire to let it rest for a few minutes.

LAMB KHAN-KEBAB RECIPE

Ingredients:

  • sheep giblets (lungs, kidneys, heart, liver)
  • omentum (caul fat, fatty mesh, fatty netting, oil seal)
  • fat tail fat
  • greens (cilantro, wild onions, any other to your taste, dry herbs from seasonings)
  • salt

Nuances (how to choose lamb):

  • fresh fat-tail beef sheep is the key.
  • check the meat for imperfections like compactions, outgrowths, overgrown connective tissue nodes.
  • the color should be plain, red shade only (grey, brown or whitish spots indicate old age or illness)
  • there shouldn’t be any tears or bruises on the giblets.

PREPARATION

LUNGS

It is very important to check them closely, throwing away those which have even a hint of imperfection. Due to their porous structure and connectivity to the open environment, they might contain any unwanted or even dangerous elements.

  1. Wash, cut on big pieces and then wash again carefully.
  2. Place clean pieces in a cooking pan and cook on middle fire.
  3. Once they are ready (they will be easily picked up by a fork), take them out and cool.
  4. Cut to small pieces (the smaller the better).

LIVER

If there is a gall bladder on the liver, it should be carefully removed by a knife without piercing through.

  1. The liver should be washed slightly by water and the membrane is removed. In case you don’t like liver taste, you can try softening it by placing the liver under cold running water while you are dealing with other parts.
  2. After you cut other giblets, take the liver out from water and dry it by paper towels.
  3. Cut out all large bile ducts and slice the liver.

HEART

  1. Slice along and wash from blood clots.
  2. Remove internal septa and large blood vessels from above by a knife.
  3. Cut the heart into small pieces.

KIDNEYS

There is no need to soak them as they don’t have a strong smell.

  1. Remove the membrane and fat.
  2. Cut along cutting out the ureter.
  3. Wash thoroughly.
  4. For more intense taste, you can place kidneys to the boiling water for a couple of minutes.

Fatty mesh.

  1. Wash under running water.
  2. Oil seal can be wrung out without twisting.

Fat tail fat

  1. Cut into 1cm cubes.

COOKING INSTRUCTIONS

Filling preparation:

  1. Mix all prepared giblet parts carefully. The main purpose is to evenly mix the ingredients trying not to damage cut cubes. You can mix it in a wide pan or even on the flat table top.
  2. At the very same stage add finely chopped greens and wild onions.
  3. Salt the mixture just a little bit. If too much salt is added, the liquids will form earlier than preferred. You can add pepper if you like.

Tube preparation:

  1. Spread the part of the oil seal and cut to wide band.
  2. Cut the band to squares.
  3. On the edge of each square place the filling mixture, leaving big gaps.
  4. Roll up envelope.
  5. Place each rolled envelope on the tray.
  6. Once the tray is full, place it to the fridge for several minutes so the fatty mesh solidifies.

Han-kebabs cooking:

  1. Put kebabs on a skewer.
  2. Place on middle fire barbeque grill. Make sure fire is not strong.
  3. Keep it on the fire 1,5 times longer than normal barbeque so the inside is baked properly, but the kebab itself retains its juices.
  4. To check the readiness, pierce the piece with a toothpick – the liquid from the hole should be transparent.
  5. After Han-kebab is ready, move it to the edge of the grill with no coal with fire to let it rest for a few minutes.