Loole Kebabs Recipes

HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!

Steps:

• Mix beef or lamb with all the Spices - mix well using your hands.
• Cover and refrigerate 2 hours minimum, or up to 24 hours.
• Preheat oven to 170°C/ 325°F (150°C fan).
• Line baking pan with foil.
• Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
• Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
• Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
• Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
• Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
• Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
• Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
• Thread skewers through the log.
• Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
• Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
• Remove foil from log but leave skewers in place.
• Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
• Bake for 10 to 15 minutes, rotating once, until browned all over.
• Remove skewers then stand the meat upright.
• Shave meat thinly - carve as much as you intend to use.
• Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
• Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
• Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

GIANT ROTISSERIE KEBAB

Steps:

• Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
• Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
• Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
• Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.

BEEF AND BACON THREADED KEBAB

Steps:

• Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
• Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
• Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
• Prepare a grill for medium-high heat.
• Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

STEAK AND POTATO KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
• Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

JALAPENO POPPERS THREE WAYS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet.
• For the huevo ranchero filling:
• Beat the eggs and stir in the salsa, half the jack cheese, and salt and pepper, to taste. Fill 8 of the peppers 3/4 full and top with the remaining jack cheese and crushed chips.
• For the sausage pizza filling:
• Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella.
• For the peanut butter filling:
• Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly.
• Bake the poppers for 30 to 40 minutes, or until the peppers are soft.

LOOLE KEBABS

Steps:

• Special Equipment: 8 sets of chopsticks, soaked in water for 30 minutes
• Preheat an outdoor grill.
• Put the beef, onion, parsley, tomato paste, cumin, and paprika in a large bowl and season generously with salt and pepper. Mix everything together with your hands until it is well combined.
• Take about 1/2 cup (4 ounces) of the meat mixture and form it into a 5 or 6-inch long hot dog shape on a chopstick. When you have them all made, spray them with the cooking spray and grill them, turning frequently, until cooked through, about 8 to 10 minutes. (Alternately, cook them in a large nonstick skillet over medium-high heat until cooked through, about 8 to 10 minutes.) Serve on pita bread.

COWBOY STEAK AND PEPPER KEBABS

Steps:

• Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl. Add the beef, toss to coat evenly. Cover and refrigerate for 15 minutes or up to 1 hour.
• Preheat a grill over high heat. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables. Lightly brush the grill grates with oil. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides. Transfer the kebabs to the platter and serve.

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

ROSEMARY VEGETABLE KEBABS

Steps:

• Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
• In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
• Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
• Remove the foil and serve.