Shawnee Inn’s Chef “G” was the hit of the PoconoWomen’s “Power of Ten”  conference as he demonstrated cooking his “Ten Killer Kabobs”. As promised, here are some of the recipes he used to get the delicious results. And they’re just in time for BBQ season!

Ladies! Fire up those grills!

Thanks, Chef G!

Lamb Shish Kabob

Minced lamb                           1 lb

Shallots                                   ½ cup

Garlic                                      1 tbsp

Ginger                                     ½ tbsp

Cumin powder                                    1/2 tsp

Coriander powder                   1 tsp

Cilantro                                   ½ cup

Turmeric                                  ¼ tsp

Egg                                          1 each

Dry bread crumbs                   1 tbsp

Salt and pepper                       to taste

Mix all ingredients together thoroughly to make a smooth paste. Let it sit for couple of hours. Wet your one hand so the meat will not stick on it. Work the meat on a skewer slowly and gently to form an even cylindrical shape over the skewer. Grill to desired doneness. Garnish with more cilantro and thinly sliced onions. Squeeze fresh lemon juice over last minute to serve.

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Catfish Kabobs

Catfish                                                1 lb. (2 inch long pieces)

Cajun seasoning                      2 tbsp

Plain yogurt                             1 cup

Lemon juice                            2 tbsp

Mix all ingredients together to marinate the fish for 3 hours. Skewer and grill to desired doneness. You can also add in few alternate vegetables like peppers, onions and mushrooms to add color and flavor on the skewer.

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Salmon Kabob

Salmon                        1 lb (1.5-inch cubes)

Olive oil                      1 cup

Shallots                       2 tbsp

Garlic                          1 tbsp

Dill                              1 tsp (fresh chopped)

Basil                            1 tsp (fresh chopped)

Lemon juice                1 tbsp

Cracked peppercorn    1tsp

Salt                              as needed

Mix all ingredients together to marinate the fish for 3 hours. Skewer and grill to desired doneness. You can also add in few alternate vegetables like peppers, onions and mushrooms to add color and flavor on the skewer.

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Chicken Malai Kabob

Chicken breast                        2 lb (1.5 inch cubes)

Cashew paste                          ½ cup

Heavy cream                           ½ cup

Scallions                                  ¼ cup

Garlic                                      2tbsp

Ginger                                     1 tbsp

Cumin powder                                    1tsp

Coriander powder                   2 tsp

Salt and pepper                       to taste

Cilantro fresh                          ½ cup

Turmeric                                  1 tsp

Mix all ingredients and let it sit for a day. Skewer the chicken alternating with some fresh vegetables of your choice like peppers, onions, mushrooms…. Grill and cook to perfection. Garnish with chopped cilantro, sliced onions and fresh squeezed lemon juice.

Okay, all you kabob lovers, fire up the grill and 

start kabob-bing!