Looking to spice up your meal routine? These Ground Lamb Hummus Bowls are as delicious as they are easy to prepare.
These bowls start with a base of buttery orzo flavored with turmeric, garlic powder, lemon juice, and salt, making it both incredibly flavorful and a beautiful, vibrant color. Next, you add the perfectly spiced and browned ground lamb, then top with fresh veggies, herbs, feta, hummus, and a squeeze of lemon.
The flavors in these Ground Lamb Hummus Bowls work so well together, and make this a delightfully refreshing and filling meal.
Ingredients:
Orzo
Butter
Ground Turmeric
Garlic Powder
Lemon Juice
Kosher Salt
Olive Oil
Ground Lamb
All Spice
Dried Oregano
Paprika
Baby Arugula
Cucumber
Cherry Tomatoes
Red Onion
Store-bought Hummus
Feta
Fresh Dill
Lemon
Step-by-step:
Step One: cook the orzo
Cook the orzo according to package directions then drain. Add butter, turmeric, garlic powder, lemon juice and salt and stir to combine. Set aside and keep warm.
step two: cook the lamb
Heat oil in a large skillet over medium-high heat. Add the lamb and cook, breaking up the meat, until cooked through, about 5 minutes. Drain off excess fat return to skillet over medium heat. Add the seasonings and toss to coat. Remove from heat.
step three: assemble bowls and serve!
Serve the orzo and ground lamb meat in bowls as desired. You can serve with arugula, cucumber, tomatoes, onion, a spoonful of hummus, some feta, fresh dill and a squeeze of lemon! I like to set out all of the topping options and let everyone plate as they prefer.
Recipe FAQs:
Can I use a different grain other than orzo?
You can! This recipe would also be great with brown rice, quinoa or couscous!
I don’t love arugula. Do you have any other recommendations?
You can top with any green that you like! Or, serve in a pita instead of as a bowl, if that sounds better to you!
I can’t wait to hear what you think of these bowls! Comment below after you try them!
Looking for other recipes featuring lamb? Check these out!
Cook the orzo according to package directions, drain. Add butter, turmeric, garlic powder, lemon juice and salt and stir to combine.
Heat oil in a large skillet over medium-high heat. Add the lamb and cook, breaking up the meat, until cooked through, about 5 minutes. Drain off excess fat return to skillet over medium heat. Add seasonings and toss to coat. Remove from heat.
Serve the orzo and ground lamb meat in bowls as desired. I serve with arugula, cucumber, tomatoes, onion, a spoonful of hummus, some feta, fresh dill and a squeeze of lemon! Enjoy!
When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off a perfectly cooked piece of meat. From spooky Halloween bites to massive Christmas roasts – before the New Year rolls in – this round-up of holiday recipes will leave your guests impressed and beyond satisfied.
I’ve collected up some of my favorite festive recipes by holiday for all your upcoming special occasions. Whether you’re grilling steak tacos for Halloween or slow-smoking a bison tenderloin for Christmas, I’ve got something here for everyone.
So, let’s dive into the best recipes for the holiday cooking season, fire up those grills, and start cooking with bold flavors, rustic techniques, and maybe a little whiskey.
When you’re planning your holiday menu, down to the details of setting your holiday table, make sure you invest in the best meats possible for your feast. The quality of the meat will make all the difference in flavor, texture, and the overall dining experience. Here are a few tips for sourcing the perfect meats for your holiday recipes:
Shop Local: For your holiday recipes, support local farms or butchers whenever possible. They often offer high-quality, pasture-raised meats that are fresher and more sustainably sourced than mass-produced options.
Look for Grass-Fed and Organic Options: Grass-fed beef tends to have a more intense flavor profile and is leaner, making it a perfect choice for your holiday dishes.
Know Your Butcher: Build a relationship with your local butcher. They can guide you in choosing the best cuts for holiday feasts. A good butcher can recommend the best meat for your cooking method, whether you’re grilling, smoking, or roasting.
Plan for Special Cuts in Advance: Specialty meats like leg of lamb or prime rib are in high demand during the holiday season, so placing your order early is wise. This ensures you get what you need and avoids last-minute hiccups.
Investing in high-quality meats and sourcing them carefully will level up every dish on your holiday menu.
Favorite Recipes Roundup for the Holidays
Whether you’re preparing for Halloween, Thanksgiving, or Christmas, these holiday recipes will help you bring bold, smoky flavors to your table. From spooky smoked bat wings to perfectly seasoned prime rib, there’s a recipe here for every holiday gathering. Embrace the fire, grab a drink, and get ready to make this holiday season your tastiest one yet!
Halloween Recipes
Who says Halloween is all about candy? Sure, sugar’s great, but let’s get spooky with a few savory, smoky dishes that will add a fiery flavor to your Halloween gathering.
Smoked Bat Wings
These blackened wings are seasoned with a charcoal-based rub, smoked low and slow, and served with a spooky ranch sauce.
Thanksgiving is all about the bird, and this lineup of recipes proves that turkey can be anything but boring. From traditional smoked turkeys to fried delicacies, we’ve got all your bases covered. Before you dive in, make sure to read up on The Benefits of Brining.
Maple Bourbon Spatchcock Turkey
A juicy spatchcocked turkey infused with bourbon, maple, and butter, cooked over smoke for a perfectly even and flavorful Thanksgiving centerpiece.
Christmas calls for grand feasts – and nothing says “holiday” quite like a massive roast. From prime rib to bison tenderloin or roasted salmon, these holiday recipes will warm your soul and give your friends and family lasting memories.
Beef Holiday Recipes
Herb Crusted Prime Rib
This prime rib is coated with fresh herbs and garlic, slow-cooked to perfection on the smoker, and served with a rich red wine sauce.
When it comes to what to serve with your holiday recipes and meats, the side dishes are just as important as the main attraction. Pair your meats with some classic Potatoes au Gratin—rich, creamy, and baked to golden perfection. Or, if you’re craving something a bit more traditional, try potatoes with sour cream. The cream offers a cool, tangy contrast to the smoky flavors. And for a sweet and tart element, you can’t go wrong with cranberry sauce, perfect alongside any meat, not just turkey.
Best Homemade Cranberry Sauce
This is a unique and flavorful cranberry sauce to complement your holiday recipes. To make, boil some fresh cranberries with a cup of tart cherry juice instead of water. Add a splash of pineapple juice. Stir in about 3/4 cup of brown sugar to balance the tartness, adding more if needed. Optionally, to finish off the sauce, add a few pinches of cardamom to give the sauce a warm, spiced depth. Simmer until the cranberries burst and the sauce thickens, then let it cool before storing it in a jar or serving. Perfect for pairing with holiday meats or as a tangy-sweet side!
And when you’re planning your Christmas feast, don’t forget your homemade Christmas desserts. Christmas cookies and decadent options like Bread Pudding or Wine Cake will always hit that sweet spot, rounding out the meal with festive, sugary goodness.
Woods by Meat
When selecting hardwood for smoking or grilling different types of meat, it’s crucial to match the wood’s intensity with the meat’s richness to get the best flavor. Here’s a breakdown of my recommendations:
Beef: Oak and hickory are ideal for beef, as their bold, robust smoke complements the meat’s richness. Mesquite works well for a more intense flavor, but use sparingly to avoid overpowering the beef.
Pork: Apple, cherry, and maple are excellent choices for pork, offering a sweet and mild smoke that enhances the natural sweetness of the meat. Hickory also pairs well for a more robust, more classic BBQ flavor.
Poultry: Apple and pecan are fantastic for poultry, providing a sweet, nutty flavor without overwhelming the delicate meat. Alder and maple are also good choices for a milder smoke.
Lamb: Oak and cherry balance well with the gamey flavor of lamb, adding a touch of fruitiness and earthiness. Hickory can also work but should be used with care.
Internal Temperatures by Protein
As a reminder to always bring your meats up to a safe temperature, here’s a breakdown of the ideal internal temperatures for various meats in degrees F. If you have not done so yet, make sure to invest in a good digital meat thermometer.
Steaks and Roasts: Cook medium-rare to 130F, medium to 140F, and well-done to 160F.
Pork Chops, Roasts, and Tenderloin: Cook to 145F, then let it rest for three minutes.
Whole Chicken and Turkey: Cook to 165F for breasts, thighs, and wings.
Lamb Chops and Roasts: Cook to 135F for medium-rare or 145F for medium.
Salmon: Cook to an internal temperature of 125F for medium-rare or up to 145F for a firmer, fully cooked texture.
Remember, the key to a truly unforgettable feast starts with high-quality ingredients, a touch of creativity, and a dash of holiday spirit. From locally sourced meats to the right wood for smoking, every detail contributes to making your holiday spread stand out. So, embrace the warmth of the fire, experiment with your favorite flavors, and enjoy the season’s best meals with the ones who matter most.
Here’s to making this holiday season not just freakin’ delicious but truly extraordinary! Cheers!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
My lamb rogan josh recipe features fall-apart lamb shoulder slow-cooked in a rich, aromatic, and creamy tomato sauce. Make it on the stovetop, in the slower cooker, OR in the Instant Pot! Love cooking with lamb? Try my lamb vindaloo, lamb burgers, lamb…
My lamb rogan josh recipe features fall-apart lamb shoulder slow-cooked in a rich, aromatic, and creamy tomato sauce. Make it on the stovetop, in the slower cooker, OR in the Instant Pot! Love cooking with lamb? Try my lamb vindaloo, lamb burgers, lamb korma, and lamb ribs next. I like to order rogan josh when…
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well! We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit…
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well!
We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit of crunch and freshness. A side of tzatziki (cucumber yogurt sauce) and hummus, if you have it, are also really nice additions to this meal!
What is Lamb Kofta?
Lamb kofta is a Middle Eastern dish made up of ground lamb, onion, garlic, a variety of spices, formed into a log, balls or patties and grilled. The dish is often found both skewered, kabob style, and not skewered, depending on cooking style and preference.
Our version uses shallots instead of onion and lightly sautés the shallot, garlic and spices before adding it to the ground lamb for a less acidic and more melt in your mouth flavor and texture.
Where is Lamb Kofta From?
Lamb Kofta is mostly associated with Middle Eastern cuisine, but the dish is actually found in a lot of different places. It’s not clear where Lamb Kofta specifically originated from. India, and Central Asia are among some of them. The dish varies depending on where it is from. Middle Easters koftas are usually made from lamb.
A lot of people ask if Lamb Koftas are Greek? There is a Greek version of Lamb Kofta. Greek or Balkin versions typically use beef, pork, and lamb together, or just one variety. In India, there are vegetarian versions of kofta prepared with ingredients like potatoes, banana, paneer, or calabash, and most often served with a curry or gravy.
How to Make Our Lamb Kofta Recipe
Ingredients
Process
Place a skillet over medium-high heat. Once skillet is hot, add some oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté.
Add cumin and coriander (and ginger, if using ground dry) and continue to sauté. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool.
In a mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a log shape. Press a skewer into the center of each lamb log and form the meat around the skewer until secure.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers. Grill skewers on each side until just cooked through with nice grill marks. Remove from heat, transfer to a platter.
The best part of lamb kofta are all the accompaniments. We love the fact you can pick and choose from a big plate of delicious sides. Our favorite thing to do is to make a Lamb Kofta taco. We love wrapping the kofta in pita and smothering it with tzatziki, before topping it will lettuce, cucumbers and tomatoes. Here is a list of really delicious pairing suggestions:
tzatziki – the creamy sauce goes so well with the lamb
sliced cucumbers – we love the crunch of the cucumber and bright flavor
basmati rice – the aroma of basmati rice is a favorite of ours
lettuce – shredded romaine lettuce! Just like from the cucumber, we love the crunchy texture and fresh, mild flavor, but you can use any lettuce of your choice!
sliced/diced tomatoes or halved cherry tomatoes – the sweet acidity creates a nice balance from the lamb
pita bread – we love stuffing everything into a nice piece of pita for the perfect bite. If you grill it, even better!
hummus
fresh lemon wedges or halves to squeeze on top of everything
chopped parsley – to garnish everything
mint leaves
cilantro leaves
sliced red onion
Variations for Our Lamb Kofta Recipe
If you don’t have skewers, or don’t want to fuss with skewers you can make these into meatballs or patties.
Use other kinds of lean ground meat – if you don’t like lamb, you can substitute for ground chicken, pork, or beef.
If you don’t have shallots, you can substitute with diced sweet onion.
Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.
Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Video
Notes
*Makes 6 (7” each) Kebabs*Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well! We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit…
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well!
We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit of crunch and freshness. A side of tzatziki (cucumber yogurt sauce) and hummus, if you have it, are also really nice additions to this meal!
What is Lamb Kofta?
Lamb kofta is a Middle Eastern dish made up of ground lamb, onion, garlic, a variety of spices, formed into a log, balls or patties and grilled. The dish is often found both skewered, kabob style, and not skewered, depending on cooking style and preference.
Our version uses shallots instead of onion and lightly sautés the shallot, garlic and spices before adding it to the ground lamb for a less acidic and more melt in your mouth flavor and texture.
Where is Lamb Kofta From?
Lamb Kofta is mostly associated with Middle Eastern cuisine, but the dish is actually found in a lot of different places. It’s not clear where Lamb Kofta specifically originated from. India, and Central Asia are among some of them. The dish varies depending on where it is from. Middle Easters koftas are usually made from lamb.
A lot of people ask if Lamb Koftas are Greek? There is a Greek version of Lamb Kofta. Greek or Balkin versions typically use beef, pork, and lamb together, or just one variety. In India, there are vegetarian versions of kofta prepared with ingredients like potatoes, banana, paneer, or calabash, and most often served with a curry or gravy.
How to Make Our Lamb Kofta Recipe
Ingredients
Process
Place a skillet over medium-high heat. Once skillet is hot, add some oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté.
Add cumin and coriander (and ginger, if using ground dry) and continue to sauté. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool.
In a mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a log shape. Press a skewer into the center of each lamb log and form the meat around the skewer until secure.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers. Grill skewers on each side until just cooked through with nice grill marks. Remove from heat, transfer to a platter.
The best part of lamb kofta are all the accompaniments. We love the fact you can pick and choose from a big plate of delicious sides. Our favorite thing to do is to make a Lamb Kofta taco. We love wrapping the kofta in pita and smothering it with tzatziki, before topping it will lettuce, cucumbers and tomatoes. Here is a list of really delicious pairing suggestions:
tzatziki – the creamy sauce goes so well with the lamb
sliced cucumbers – we love the crunch of the cucumber and bright flavor
basmati rice – the aroma of basmati rice is a favorite of ours
lettuce – shredded romaine lettuce! Just like from the cucumber, we love the crunchy texture and fresh, mild flavor, but you can use any lettuce of your choice!
sliced/diced tomatoes or halved cherry tomatoes – the sweet acidity creates a nice balance from the lamb
pita bread – we love stuffing everything into a nice piece of pita for the perfect bite. If you grill it, even better!
hummus
fresh lemon wedges or halves to squeeze on top of everything
chopped parsley – to garnish everything
mint leaves
cilantro leaves
sliced red onion
Variations for Our Lamb Kofta Recipe
If you don’t have skewers, or don’t want to fuss with skewers you can make these into meatballs or patties.
Use other kinds of lean ground meat – if you don’t like lamb, you can substitute for ground chicken, pork, or beef.
If you don’t have shallots, you can substitute with diced sweet onion.
Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.
Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Video
Notes
*Makes 6 (7” each) Kebabs*Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family.
One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces.
The Ingredients You’ll Want for Your Skewers Recipes
Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it!
Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates.
Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.
Cut your protein and veggies into pieces that are the same size. That way, everything will cook evenly and at the same time.
Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.
Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.
Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you?
Metal or Wooden Skewers?
I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too.
The Best Skewer Recipes
Beef Skewers Recipes
Meat Skewers Recipe
The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!
Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads.
Leftovers and Reheating
If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria.
What would be some other types of meats I could use in these skewers recipes?
For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat.
How do I tell when the meat is done?
Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off! Loving curry recipes? Try my shrimp curry, eggplant curry, or vegetable korma next. My family…
My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off! Loving curry recipes? Try my shrimp curry, eggplant curry, or vegetable korma next. My family loves Indian food, so I try to make it at least a few times a month.…
This lamb korma recipe features succulent lamb simmered in an aromatic and creamy sauce. Make it on the stovetop, in a slow cooker, or in the Instant Pot! Loving lamb recipes? Try my lamb meatballs, lamb ragu, or lamb ribs. When I need an out-of-the-or…
This lamb korma recipe features succulent lamb simmered in an aromatic and creamy sauce. Make it on the stovetop, in a slow cooker, or in the Instant Pot! Loving lamb recipes? Try my lamb meatballs, lamb ragu, or lamb ribs. When I need an out-of-the-ordinary dish to win over a crowd, I make my lamb…
Kick off your grilling season with these easy lamb burgers! Featuring ground lamb and loaded with aromatics, they turn out ridiculously juicy and tender. Love grilling some burgers? Try my healthy burgers, ground chicken burgers, shrimp burgers, and bi…
Kick off your grilling season with these easy lamb burgers! Featuring ground lamb and loaded with aromatics, they turn out ridiculously juicy and tender. Love grilling some burgers? Try my healthy burgers, ground chicken burgers, shrimp burgers, and bison burgers next. My family might be out of the norm, but my lamb burger recipe is…
My lamb rogan josh recipe features fall-apart lamb shoulder slow-cooked in a rich, aromatic, and creamy tomato sauce. Make it on the stovetop, in the slower cooker, OR in the Instant Pot! Love cooking with lamb? Try my lamb vindaloo, lamb burgers, lamb korma, and lamb ribs next. I like to order rogan josh when… 
My hearty lamb vindaloo recipe is bright and fiery, with melt-in-your-mouth lamb meat and a rich gravy. It’s easy to make and virtually hands-off! Loving curry recipes? Try my shrimp curry, eggplant curry, or vegetable korma next. My family loves Indian food, so I try to make it at least a few times a month.… 
Risotto that's bursting with Moroccan flavor and lower in carbs! 
This lamb korma recipe features succulent lamb simmered in an aromatic and creamy sauce. Make it on the stovetop, in a slow cooker, or in the Instant Pot! Loving lamb recipes? Try my lamb meatballs, lamb ragu, or lamb ribs. When I need an out-of-the-ordinary dish to win over a crowd, I make my lamb… 
Kick off your grilling season with these easy lamb burgers! Featuring ground lamb and loaded with aromatics, they turn out ridiculously juicy and tender. Love grilling some burgers? Try my healthy burgers, ground chicken burgers, shrimp burgers, and bison burgers next. My family might be out of the norm, but my lamb burger recipe is…