You say “kebab,” I say “kabob”
You’ve probably seen recipes for both kebabs and kabobs. So, which is correct? Actually, both. Each term is linked to a specific geographic region. While the ‘kebab’ version is typically used in areas that are Arabic speaking, such as Lebanon and Syria, ‘kebob’ is more typically used in countries such as Iran and Armenia. The truth is, they’re used interchangeably quite often, and there’s no right or wrong way to put the “bob” in shish kabob.
Turkey Kabobs
- 3/4 cup Greek yogurt
- 1 cup chopped fresh basil leaves
- 1 cup chopped fresh mint leaves
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic, coarsely chopped
- 1/2 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 10.5 to 2 inch pieces
- 1 cup cherry tomatoes
- 6 shallots, cut in half
Instructions
Process yogurt, basil, mint, olive oil, salt, pepper and garlic in food processor or blender, until smooth.
Pour yogurt mixture over turkey pieces and stir to combine. Cover and refrigerate 1 hour or overnight.
Remove turkey from marinade, discarding excess marinade. Thread turkey pieces, tomatoes and shallots onto metal skewers.
Prepare grill for medium heat. Cook skewers on grill, 12 to 15 minutes, turning skewers a quarter turn every 3 minutes.*
*Always cook turkey until well done, 165 F as measured by meat thermometer.
Szechuan Pork Kabobs
- 1 lb HORMEL® Pork Tenderloin, cubed
- 1/2 cup HOUSE OF TSANG® Szechuan Spicy Stir-Fry Sauce
- 1 tablespoon canola oil
- 2 tablespoon rice wine vinegar
- 1 tablespoon light brown syrup
- Garnish: sliced green onion, toasted sesame seeds
Instructions
In large bowl, combine pork and ingredients, tossing to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
Remove from refrigerator and discard marinade.
Thread pork pieces onto metal skewers. Prepare grill for medium heat. Grill kabobs 12 to 15 minutes, turning often until pork is cooked through.
Garnish with sliced green onion and sesame seeds, if desired.
Bacon Bourbon Barbeque Chicken Kabobs
- 1 (16-ounce) bottle barbeque sauce
- 1/4 cup bourbon
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoon packed dark brown sugar
- 2 tablespoon smoked paprika
- 1 (12-ounce) package HORMEL® BLACK LABEL® Premium Cherrywood Bacon, divided
- 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
Instructions
Heat grill to 400 F.
In a small bowl, combine barbeque sauce and bourbon. Reserve 1/3 sauce mixture.
Combine kosher salt, next five ingredients and six bacon slices in food processor; pulse until smooth. Place chicken in a bowl and rub with salt mixture.
Cut remaining bacon slices into 1½-inch pieces.
Thread chicken pieces onto metal skewers alternately with remaining bacon pieces.
Place skewers on grill. Cook 3 to 5 minutes on each side, or until cooked through. Brush with barbeque sauce mixture and cook an additional 1 minute on each side.
Serve with reserved barbeque sauce mixture.
Summer Ham Kabobs
- 3/4 cup honey mustard barbeque sauce
- 1/2 cup orange marmalade
- 1 1/2 lbs HORMEL® CURE 81® Classic Boneless Ham, cut into 1 inch cubes
- 1 1/2 cups cubed fresh pineapple
- skewers
- green onions, chopped
Instructions
Heat grill to medium-hot.
In small bowl, combine barbeque sauce and marmalade; mix well. Remove ½ cup mixture for basting, reserve remaining mixture.
Thread ham and pineapple chunks on skewers; brush with barbeque sauce mixture reserved for basting.
Grill skewers 10 minutes or until browned, turning frequently and basting with remaining barbeque mixture.
Sprinkle with chopped green onions, if desired. Serve with reserved sauce.
The beauty of the Shish Kabob is there’s no right or wrong recipe, there’s no ‘correct’ recipe for a Shish Kabob. Tap into your inner foodie and get creative with flavors, proteins, vegetables, and marinades!