Really good for a bbq, it's has a kinda spicy curry flavor to it.it also can be used for a chicken stir-fry.enjoy

Great with scallops as well! If you like spicy next time I would double or triple the amount of siracha sauce

Such an easy, delicious and healthy dinner idea on the grill!

Not typically a big skewer fan, it always seems some things burn and others are raw, this with like sized chicken, and just thin onion pieces cooks perfectly. And it is very tasty.

This is awsome recipe full of joy and happiness this is my father's recipe such a yummm and delicious #Ramadan special

Makes 8-10 Skewers. In the summer we love to cook on the grill. Skewers or Kabobs are something I am fond of. I'd never grilled peaches before but I've seen it done and always wanted to try it. Peach flavor pairs so well with bbq sauce. My favorite part is that there are 3 food groups on 1 stick! We had no peppers so I improvised with broccoli! Yum! This can be made in the oven or on the grill, and also in an air fryer as well!

Made this up using ingredients I already had

Dak bulgogi (DAHK BOOLgohgi), dak meaning chicken and bulgogi meaning bbq or grilled meat, is usually spicy-hot whereas the beef kind isn't. But the base of the marinade is fairly similar.I like to use thigh meat because the texture, flavor and fat content holds up better to the marinade than breast meat. This recipe is specifically for kabobs, but you could certainly use whole pieces of boneless thigh meat or even the entire thigh if you like, and cooking times will of course increase accordingly.Generally speaking, I'm not a big fan of overnight marinating. There are very few proteins that won't get a cured texture under the saltiness of most marinades if left to sit in them too long, though fattier cuts do hold up better. The marinating point of diminishing returns is even earlier on meat that's cut kebab-size (1" to 1.5" cubes). Ideally, I would let this marinate for an hour or two at most. It won't be awful if you go longer, but the meat will begin to feel, well, hammy.

A Spanish or Portuguese style “surf & turf” kabob. Saw it featured on the front cover of a food magazine once. Easy to prepare and takes less time to cook. The glaze is standard and can be modified many different ways.

I wanted something tasty and healthy. These kabobs remind me of a complete Sunday dinner on a stick.

Delish blend of sweet and savory! Only 5 points+!

Persians love kebab. Because it is veryyyyyyy yummy. You could grill it or simply cook it in pan. Main ingredient is #ground lamb meat or beef ( or mixture of both). #kofta_kebab.