Kebobs, A History

Kebobs, A HistoryKebobs
Since man discovered fire, we have been cooking meat on a stick. Luckily for us, the art of grilling skewered meat has been honed over the centuries. And, what we know today as kebob is a tasty and speedy way to enjoy all your favorite proteins.

The word Kebob does not refer to a single dish but instead to a whole category of dishes that span many cuisines. Though they go by a variety of names, kebobs, kebabs, keftas, koftas, satay, souvlaki, tikka, shawarma, and yakitori to name a few, all of them require a skewer and fire. And some, like koftas and keftas can also be baked or braised.

Kebobs can be chunks of meat threaded alongside vegetables or they can be ground meats like keftas and koftas that are pressed onto skewers. They can consist of thinly sliced chicken threaded like ribbons—in the case of a satay. They can be stacked, skewered, and sliced again to enjoy on some naan for shawarma—or can be placed inside warm pita bread to enjoy the mother of all kebobs and Greek favorite, gyros.

Every culture has its own version of kebobs and just like the number of spellings, the opportunities for a great tasting meal are endless. Though the word kebob tends to bring to mind the flavors of the middle east, kebobs are a great addition to your own backyard BBQ. They are a great way to get your protein and veggies together in one go.

Honey Teriyaki Chicken and Sirloin Kebobs Recipe
Adapted from All Recipes
Yields 10 servings

This kebob recipe makes grilled steak and chicken that won’t dry out on the grill. It stays moist and flavorful. These sweet kabobs are simple to make and delicious to eat.

1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1 teaspoon fresh, grated ginger
2 red bell peppers
1 large sweet onion
1-1/2 cups whole fresh mushrooms
1 pound beef sirloin
1-1/2 pounds skinless, boneless chicken breast halves

Prep the veggies and meat
Cut the bell peppers into 2-inch pieces, peel the onion and cut into wedges, and cut the beef sirloin and chicken into 1-inch cubes.

Marinate the meat and veggies
In a large, resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade.

Seal the bag, place it in the refrigerator and marinate for at least 4 hours and up to 24 hours.

Preheat the grill
Once the veggies and meat are marinated, preheat the grill for medium-high heat.

Make the kebobs
Discard marinade, and thread the meat and vegetables onto skewers alternating items. Leave a small space between each piece.

Grill the kebobs
Lightly oil the grill grate. Grill the skewers, turning as needed until the meat is cooked through and the vegetables are tender (about 10 minutes).

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