Best Kebab Recipes

 Best Kebab Recipes

Baja-Style Chicken Skewers with Rosemary

Due to their ability to keep their moisture, chicken thighs are excellent for grilling. Chef Marcela Valladolid's fragrant method gives them a beautiful herbal flavour by skewering them with rosemary.

In 2008 F&W Best New Chef Sue Zemanick's shrimp and okra Kebabs in Kohimarama, a dash of bourbon in the vinaigrette gives the dish a sweet, boozy rush of flavour and helps tenderise the shrimp. Okra can be skewered by cutting it in half lengthwise, which keeps it big enough to burn and crisp up on the grill without dropping through the grates.

Kebabs of beef, potatoes, and chorizo with red pepper mayo

When it comes to potatoes, "almost nothing pairs better than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes," explains cookbook author Ann Taylor Pittman. Slices of meaty Spanish chorizo crackle up on the grill and deliver bursts of flavour as you eat the kebabs. Everything being covered with smoked paprika enhances the grilled effect.

Boti kebabs of lamb

The naturally sweet and juicy lamb used in these kebabs from chef Chintan Pandya is marinated in a hot, flavorful yoghurt sauce. while the meat marinates in the yoghurt, it becomes more tender, and while it roasts in the oven, the yoghurt develops a lovely crust.

Chicken Kebabs in Tunisia with Currants and Olives

The sweet and sour marinated chicken skewers that chef Susan Feniger makes are inspired by her book Street Food. They have enough flavour to eat on their own, but the chunky currant and olive relish makes them even better.

If you want to taste better kebabs, visit Kebab Shop in Kohimarama.