Bob's Kabobs - Grilled Lamb Kebabs - Food Wishes
No one kabob’ed like Bob, which is why I’m so excited to be sharing these amazing Bob’s kebobs with you. This type of kabob, or kebab if you prefer, is called “kofta,” and uses ground meat instead of the more common cubes, and should be in everyone’s grilling season recipe rotation.
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Teriyaki Salmon Skewers
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!
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*** TIME STAMPS ***
00:00 Intro
00:37 Breaking Down the Salmon
02:14 Marinating the Salmon
02:59 Knifework
04:12 Skewering the Ingredients
05:45 Cooking the Skewers
07:04 Finishing Temperatures
08:25 Plating the Skewers
09:12 Let's Have a Taste
10:39 Outro
Teriyaki Kabobs on the grill
What do chefs do on their time off ? COOK of course ! Homemade garlic teriyaki on some expensive Crescent Mkt. steak ! The marinated pineapple grilled was crazy good .
Teriyaki Skewers Recipe | #youtubeshorts #shortvideo #cookingvideo
Teriyaki Skewers Recipe | #youtubeshorts #shortvideo #cookingvideo
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Teriyaki Beef Skewers
Full of flavour and easy to prep, these teriyaki beef and tofu skewers (recipe below) are a must-try.
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Teriyaki beef, tofu and asparagus skewers
Serves 4 Prep 10 mins (+ cooling, 5 mins resting & 30 mins marinating time) & Cooking 10 mins
600g Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks, cut into 3cm pieces
¾ cup (185ml) teriyaki sauce or yakitori sauce
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
2 spring onions, cut into 4cm lengths
200g firm tofu, cut into 3cm pieces
¼ small white cabbage, shredded
¼ red cabbage, shredded
1 carrot, peeled, shredded
1. Combine the beef and ¼ cup (60ml) teriyaki sauce or yakitori sauce in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
2. Meanwhile, place remaining teriyaki sauce or yakitori sauce in a saucepan over high heat. Bring to the boil. Cook for 2 mins or until sauce thickens. Cool.
3. Thread the beef, asparagus, spring onion and tofu evenly onto metal or soaked bamboo skewers.
4. Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 6 mins or until the beef is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
5. Divide combined cabbage and carrot among serving plates. Top with skewers and drizzle with remaining sauce.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Babe wanted Lamb kebab
Ingredients
- 800g diced lamb (shoulder, leg or rump)
- Zest of 1 lemon
- Tbsp oregano
- Tsp cumin
- Tsp ground coriander
- Good pinch of salt
- 50ml olive oil
Method
1. Marinade your lamb using all the ingredients above for 30min - 3hours .
2. Push lamb onto wood skewers
3. Grill on the BBQ, over coals is best.
Tzatziki
- 200ml Greek yoghurt
- 1/2 cucumber, grated, salted and squeezed out
- 2 spring onions, finely sliced
- Small bunch of mint, finely sliced
- Small bunch of dill, finely sliced
- Zest of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, finely grated
Tabouli
- 1/2 cucumber, diced small
- 2 tomatoes, seeds removed and diced small
- 2 bunches curly parsley, finely sliced
- 1 cut cooked bulgur wheat
- Juice of a lemon
- 2 tbsp olive oil
- Salt to taste