Grilled French Toast Kebabs Recipes

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GRILLED FRENCH TOAST SKEWERS WITH BANANAS AND HONEY

Provided by Food Network

Time 8h20m

Yield 2 to 3 servings

Number Of Ingredients 11



Grilled French Toast Skewers with Bananas and Honey image

Steps:

  • Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
  • Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
  • Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
  • Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey.

1/2 loaf brioche, cut into 1- to 2-inch cubes
1 1/2 cups buttermilk
4 large eggs
4 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Nonstick cooking spray
2 bananas, halved lengthwise
Grapeseed or canola oil, for brushing
Honey or maple syrup, for serving

FRENCH TOAST KEBABS

Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10



French Toast Kebabs image

Steps:

  • Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
  • In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
  • Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

8 large eggs, lightly beaten
2/3 cup nonfat buttermilk
Pinch of salt
1/4 teaspoon vanilla extract
1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
4 tablespoons unsalted butter
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 bananas, sliced
Maple syrup (optional)

GRILLED KOFTA KEBABS

Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21



Grilled Kofta Kebabs image

Steps:

  • For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
  • Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
  • Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
  • For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
  • Prepare a grill for medium-high heat.
  • Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
  • Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

1 medium onion
1 slice bread (white or whole wheat)
2 tablespoons milk
1 pound ground beef
1 pound ground lamb
1 cup fresh parsley, chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon sumac
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Neutral oil, for the grill grates
1 cup whole-milk yogurt
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 clove garlic, grated
Warm pita, sliced tomatoes, fresh parsley leaves and thinly sliced onion, for serving

FRENCH TOAST KEBABS WITH FOIL-PACKET BLACKBERRY SAUCE

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12



French Toast Kebabs with Foil-Packet Blackberry Sauce image

Steps:

  • Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
  • Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.

2 6-ounce containers blackberries (about 2 cups)
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unsalted butter
4 large eggs
2 cups half-and-half
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
1 13-ounce loaf challah bread, cut into 1 1/2-inch cubes
Confectioners' sugar, for dusting
Pure maple syrup, for serving

GRILLED KEBABS

Provided by Food Network

Categories     appetizer

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 26



Grilled Kebabs image

Steps:

  • To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.
  • To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side. Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes.

1 pound lean ground sirloin
1/4 cup fresh parsley leaves, minced
2 tablespoons plain yogurt
2 tablespoons za'atar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground sumac
1/4 teaspoon sea salt
Freshly cracked pepper
2 cloves garlic, minced
1 egg
1/2 Vidalia onion, minced
2 tablespoons extra-virgin olive oil
1 head garlic
1/2 cup roasted tahini
1/3 cup plain Mediterranean yogurt
1 teaspoon extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley leaves, roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon raw sugar
1/4 teaspoon cayenne pepper
Freshly cracked pepper
Fresh pita for serving
Pickled radishes, for garnish

GRILLED FRENCH TOAST

Provided by Ree Drummond Bio & Top Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 13



Grilled French Toast image

Steps:

  • Preheat a grill pan or grill on medium heat.
  • Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
  • Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
  • Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
  • Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
  • Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.

Four 1 1/2-inch-thick slices French bread
1 cup marshmallow creme
1 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
1/4 cup half-and-half
1 tablespoon honey
1 teaspoon ground cinnamon
3 large eggs
Nonstick cooking spray, for the grill pan
12 strawberries, halved
1 jar caramel, for serving
Bittersweet chocolate, for shaving
Warm maple syrup, for serving

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