YOU Magazine - July 2018 - Killer Kebabs
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YOU Magazine
Mike Domines     Mike Domines
Branch Manager
Bayside Financial
Phone: (949) 783-0646 X1100
Fax (949) 315-3636
NMLS #: 280143
mike@eBayside.net
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July 2018



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Killer Kebabs

Killer Kebabs

Summer is the perfect time for grilling, and kebabs are sure to please. Whether you prefer beef, fish, veggies or all three, these skewers will have your guests nodding their heads after every bite!

Spiced Salmon Skewers
(Serves 4)
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet cut into 1-inch pieces
  • 2 lemons, thinly sliced into rounds
  • 2 tablespoons olive oil
  • 16 bamboo skewers soaked in water for 1 hour
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt and red pepper flakes in a small bowl to combine and set aside.

Thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with spice mixture. Grill until fish is opaque throughout, turning occasionally (5-8 minutes).

Pro tip: Threading salmon pieces onto two skewers prevents spinning when you turn them on the grill.


Cumin Beef Kebabs
(Serves 6)
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped oregano
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 2 pounds sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces
  • 12 bamboo skewers soaked in water for 1 hour
Stir oil, oregano, garlic, spices and salt in a bowl, then toss with beef. Marinate, chilled for at least 2 hours or up to 8.

Prepare grill for medium-hot for charcoal or high heat for gas. Thread 4 pieces of beef onto each skewer, with a space between pieces. Oil grill rack then grill beef (covered if using a gas grill), turn until browned but pink inside (4-5 minutes). Can also be cooked indoors in a broiler pan 3 inches from oven heat source.


Balsamic Glazed Veggie Kebabs
(Serves 4-6)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1/8 teaspoon kosher salt, with more for seasoning
  • Freshly ground black pepper
  • 2 pounds mixed vegetables (eggplant, bell peppers, zucchini, red onion, tomatoes) cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 16 bamboo skewers soaked in water for 1 hour
In a small saucepan over medium heat, place vinegar, mustard, garlic, salt and a few grinds of pepper. Simmer, stirring occasionally, until slightly reduced and thickened (about 5 minutes). In a large bowl, toss the vegetables and oil, season with salt and pepper and thread onto the skewers.

On a grill set to medium-high heat, place kebabs and cook undisturbed until grill marks appear (about 2 minutes). Flip the skewers and grill the other side (2 minutes). Reduce the heat to medium and brush with balsamic glaze, flipping and brushing with glaze every minute until cooked through and lightly charred (10-15 minutes). Brush with glaze before serving.

Sources: Epicurious, The Kitchn


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