Best 4 Ka Bam Kabobs Recipes

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Get ready to tantalize your taste buds with an explosion of flavors and textures with our curated collection of mouthwatering "Ka Bam Kabobs" recipes! Whether you're planning a backyard barbecue, a cozy family dinner, or an impressive party spread, these Kabobs will surely be a hit. From classic takes on this beloved dish to unique and creative twists, our article offers a wide range of recipes that cater to various dietary preferences and skill levels. Prepare to embark on a culinary adventure as we guide you through the art of creating these delectable skewers, ensuring a memorable and flavorful experience with every bite.

Let's cook with our recipes!

KA-BAM KABOBS MARINADE



Ka-Bam Kabobs Marinade image

This is my favorite steak marinade it's from Emeril Lagasse's recipe for Ka-Bam Kabobs. Is great just as a marinade for steaks on the grill or for kabobs too. It calls for Baby Bam Seasoning which I you can buy at the store or you can make it using Mermaidmagic's "Recipe #104844".

Provided by Dying2Live

Categories     Meat

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 tablespoon baby bam seasoning
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped garlic

Steps:

  • Toss pieces or full steaks in Baby Bam Seasoning in a large bowl.
  • Add remaining ingredients to the bowl and stir.
  • Cover and refrigerate for 2 - 4 hours.
  • Grill meat and enjoy!

GAJAR KA HALWA



Gajar Ka Halwa image

My mother-in-law in India usually makes this dessert for special occasions, such as Diwali, when it starts getting cooler and lal gajar (red carrots) become available. This Punjabi dessert is subtle and divine without being super sweet, unlike most North Indian mithais or desserts. It's actually pretty healthy--or at least that's what I tell myself so that I can eat copious quantities without feeling guilty! Almost a zen-like process, making gajar ka halwa is a labor of love; don't rush. Enjoy the process. I had such a high bar for this recipe that I actually made it over ten times to get the exact same taste as when it's made at home.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 4 to 5 servings

Number Of Ingredients 6

3 cups whole milk (see Cook's Note)
4 to 6 tablespoons ghee
1/3 cup nuts, such as pistachios, almonds or cashews, coarsely chopped
1 1/2 pounds carrot (about 8 carrots), peeled and coarsely grated on the large holes of a box grater (about 5 cups; see Cook's Note)
1/2 teaspoon cardamom seeds, crushed, optional
3/4 cup light brown sugar, plus more if needed

Steps:

  • Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes.
  • Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
  • In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
  • Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
  • Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
  • If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
  • Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

KABOBS



Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

Tips:

  • Prep Ahead: Save time by cutting vegetables and marinating kabobs the night before.
  • Choose Diverse Skewers: Use a variety of skewers for an aesthetically pleasing presentation.
  • Veggie Variety: Incorporate a colorful array of vegetables like bell peppers, onions, cherry tomatoes, and mushrooms.
  • Protein Options: Beef, chicken, shrimp, paneer, and tofu are all great choices for kabobs.
  • Flavorful Marinades: Enhance the taste of kabobs with flavorful marinades made with olive oil, herbs, spices, and citrus.
  • Proper Grilling Technique: Grill kabobs over medium-high heat, turning them frequently to ensure even cooking.
  • Perfect Timing: Check the internal temperature of meat kabobs to ensure they are cooked thoroughly.
  • Garnish and Serve: Garnish with fresh herbs like cilantro or parsley and serve kabobs with dipping sauces or pita bread.

Conclusion:

With a little planning and creativity, kabob recipes can be a delicious and visually appealing addition to your culinary repertoire. By following these tips, you can create flavorful and satisfying kabobs that are perfect for any occasion. Whether you prefer classic meat kabobs or delicious vegetarian options, the possibilities are endless. So, fire up your grill and let the kabob-making adventures begin!

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