Tag Archives: kabob recipes

Persian Spiced Salmon Kabobs

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Persian Spiced Salmon Kabob's

Persian Spiced Salmon Kabob’s

 

I love a good kabob and lately I’ve been craving them.  Salmon is such a hearty fish, and there are many great ways to prepare salmon, but when you want to switch things up a bit–grilled salmon is the way to go.  I made a paste to adorn this salmon, and it’s rich in Mediterranean flavors.  I used sumac, which can be found in any middle eastern store, or in your local Trader Joe’s–it’s where I got mine.  Sumac is tart,  sour and is often used in place of lemon in middle eastern recipes.   If you can’t find sumac, then by all means feel free to substitute with the zest of a lemon.  The flavor is this dish is fantastic.  The fresh thyme was amazing! I felt like I was eating at one of my favorite Persian restaurants.  Page really loved it, and my husband could not stop with the compliments.

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Prep time: 5 minutes

cook time: 7 minutes

Total time: 12 minutes

 

Ingredients:

1lb of salmon– dried with paper towels, de-skinned, and cubed into 1 inch pieces

1 teaspoon of sumac powder– can substitute with lemon zest

1/2 teaspoon of garlic powder

1/2 teaspoon of cumin

1 teaspoon of fresh thyme-stems removed

1 teaspoon of olive oil–or oil of your choice

sea salt to taste

Directions: To a small bowl add the garlic powder, cumin powder, fresh thyme and oil, mix well and set aside.

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Rub the spice mixture on the salmon,

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then add the salmon to skewers,

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Grill the salmon for 3-4 minutes on each side, remove from grill, serve and enjoy!

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Moroccan Spiced Grilled Lamb Kabobs

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Moroccan Spiced Lamb Kabobs

Moroccan Spiced Lamb Kabobs

I don’t know where you live, but for the last week or so it’s been in the high 90’s here in Southern California.  When it’s hot like this, I resort to making my husband cook on the grill.  No one wants to cook in this kind of heat, but we must eat, so grilling it is. I love grilled meat period, but lamb was made to be grilled.  I remember several years back introducing my southern family to lamb grilled on the barbecue. I had invited them over for a cook out, and in addition to grilled chicken, I was serving grilled lamb.  When they found out that chicken and lamb were their only meat options, I had a family mutiny on my hands.  “Lamb?!!! We don’t eat lamb! You just wasted your money!” “Where is the real food? What happened to the ribs?!” Haha! I still laugh thinking about that day, because, after a bit of convincing, I got one of them to try it, and they all quickly fell in line! Ten seconds into them all trying it, they were fighting over who was going to get the last piece!  Now when we have a barbecue, lamb is on the menu, and I’m not the one bringing it, they are!  I’ve also converted several friends of mine who aren’t  fans of lamb into eating lamb by serving it to them grilled. I personally love lamb anyway you serve it. But there is just something about grilled lamb that speaks to everyone’s taste buds.

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Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

 

 

Ingredients:

1 pound of lamb loin cubed

1/2 teaspoon of cumin

1/2 teaspoon of coriander

1 teaspoon of garlic paste

2 Tablespoons of lemon juice

1 Tablespoon of finely chopped mint

1 Tablespoon of olive oil

sea salt and black pepper to taste

 

Directions:

In a  small bowl mix the cumin, coriander, lemon juice, mint and olive oil together.

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Season lamb meat generously with sea salt and black pepper. Pour the marinade over the lamb and mix well.

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Add the seasoned lamb to skewers, then grill for 5-7 minutes on each side, or until the lamb reaches your desired level of doneness–about 15 minutes for medium.  Serve with veggie skewers or this cucumber and tomato salad,  or this Cucumber with Lemon Basil Vinaigrette and  this Lemon Cauliflower Rice and enjoy!

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