Jimmys Habibi Kabobs Recipes

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TOMATO KABOBS



Tomato Kabobs image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Good olive oil
2 pints cherry tomatoes
Skewers
Kosher salt
Freshly ground black pepper

Steps:

  • Heat a grill with coals. Spread them out in 1 dense layer and brush the grill with oil.
  • Loosely thread 4 or 5 cherry tomatoes onto skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper.
  • Place the tomato skewers on the grill and cook for approximately 5 minutes, turning once.

CORN KABOBS



Corn Kabobs image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into rounds
1 (16-ounce) bag frozen small white onions, thawed
1 pint cherry tomatoes
Olive oil cooking spray
Kosher salt and freshly ground black pepper
8-inch wooden skewers, soaked in water for 15 minutes

Steps:

  • Preheat a grill pan over medium-high heat.
  • On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
  • Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.

KOFTA KABOBS



Kofta Kabobs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds lean ground lamb or beef
4 stems parsley
1 small onion, finely chopped
3 cloves garlic, roasted, peeled, and chopped
1 teaspoon white pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander, optional
Small pinch clove, optional
5 mint leaves, very finely chopped, optional
Kosher salt
Chile flakes, optional

Steps:

  • In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
  • Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.

A.1. VEGGIE KABOBS



A.1. Veggie Kabobs image

Serve these tasty kabobs at your next barbecue.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 Servings

Number Of Ingredients 7

1/2 lb. fresh mushrooms
1 red pepper, cut into 1-1/2-inch pieces
1 red onion, cut into 8 wedges
3 cups fresh pineapple chunks (1 inch)
2 Tbsp. olive oil
1/3 cup A.1. Original Sauce
2 Tbsp. apricot preserves

Steps:

  • HEAT grill to medium-high heat. REMOVE stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil. MIX A.1. and preserves until blended. GRILL kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture.

LAMB SHISH KABOBS



Lamb Shish Kabobs image

Provided by Food Network

Categories     main-dish

Time 2h17m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound cubed leg of lamb
1/2 lemon, juiced
Olive oil
1 tablespoon fresh oregano, chopped finely
1 tablespoon garlic, chopped finely
Skewers, if wooden soak in water for about 15 to 20 minutes

Steps:

  • Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES



Halibut Kabobs with Zucchini and Grape Tomatoes image

Provided by Dave Lieberman

Categories     appetizer

Time 52m

Yield 6 to 8 servings

Number Of Ingredients 9

3 medium zucchini, rinsed and ends trimmed
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds halibut or other meaty whitefish suitable for grilling
1 1/2 pints grape tomatoes, rinsed
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

Steps:

  • Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
  • Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
  • Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
  • Heat a grill or grill pan over medium-high heat.
  • Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

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