GRILLED CHEESEBURGER KEBABS
Here's a new way to eat a cheeseburger, in the form of these super-fun and shareable kebabs.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill.
- Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed.
- Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares.
- Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper.
- Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato.
- Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard.
GRILLED MINI BURGER KABOBS
Here's a fun and fast way to serve hamburgers for kids or as a hearty appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In large bowl, mix all ingredients except tomato sauce. Shape mixture into 12 (2-inch) meatballs, then flatten slightly to 3/4-inch-thick patties. On each of 4 (9-inch) metal skewers, thread 3 patties lengthwise, leaving 1-inch space between each.
- Carefully brush grill rack with oil. Place kabobs on grill over medium-high heat. Cover grill; cook about 10 minutes, turning occasionally, until browned on outside and no longer pink in center.
- In 1-quart saucepan, heat tomato sauce over medium-high heat, stirring occasionally, until simmering. Serve over kabobs.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 75 mg, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 1 g
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
IMPOSSIBLE™ KOFTA & VEGGIE KEBABS RECIPE BY TASTY
Here's what you need: Impossible™ Burger, kosher salt, freshly ground black pepper, ground cumin, paprika, chili powder, dried mint, dried oregano, small yellow onion, medium yellow bell pepper, medium bell pepper, medium zucchinis, olive oil, garlic, lemons, kosher salt, full fat greek yogurt, mayonnaise, pita bread rounds, arugula, fresh flat-leaf parsley, fresh mint leaf, cherry tomato, cucumber, red onion, lemon juice, skewers
Provided by Impossible™ Foods
Categories Lunch
Yield 4 servings
Number Of Ingredients 27
Steps:
- In a medium bowl, combine the Impossible™ Burger, salt, black pepper, cumin, paprika, chili powder, mint, oregano, and onion.
- Cut the yellow and red peppers into ¾-inch pieces and the zucchini in half lengthwise, then into ¾-inch-thick moons.
- Assemble the skewers: Thread 3 pieces of bell pepper and zucchini onto a skewer, leaving about 1½ inches of space at the base. Mold 2 tablespoons of the Impossible™ Burger mixture around the skewer about 1½ inches above the vegetables. Add 3 more pieces of vegetable, another portion of beef, and 3 more vegetables. Repeat to build the remaining kebabs (8 total). Place the kebabs on a plate and refrigerate for 1 hour.
- Make the garlic sauce: In a food processor, combine the garlic, lemon juice, and salt. Pulse 5 times, until the garlic is minced. Add the yogurt and mayonnaise, and process until smooth. Refrigerate until ready to use.
- Preheat the grill to 350°F (180°C).
- Drizzle 3 tablespoons of olive oil all over the kebabs. Season the vegetables with salt.
- Place the kebabs on the grill and cook for 5 minutes on each side, or until the "meat" is cooked through and the vegetables are tender. Remove from the grill.
- Meanwhile, brush the remaining 2 tablespoons of olive oil over the pita bread. Grill for 45-60 seconds per side, or until lightly toasted. Remove from the grill and let cool slightly, then cut into triangles.
- To serve, divide the arugula, parsley, mint, tomatoes, cucumber, and pickled red onions among 4 plates. Drizzle with the lemon juice. Place 2 kebabs on each plate and serve immediately with the garlic sauce and grilled pita bread alongside.
- Enjoy!
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