Enjoy these four Kabob Recipes and shop the Saratoga Farmers’ Market for all of your fresh, local ingredients.
Steak Tacos on a Stick
Recipe adapted from Delish
Prep Time: 25 minutes
Cook Time: 8 – 10 minutes
Yields: 4 kabobs
Ingredients
*ingredients available at the market (when in season)
2 cloves garlic, minced*
1/2 jalapeño, chopped*
1 cup chopped fresh cilantro*
1 Tbsp. ground cumin
1/3 cup lime juice
1/4 cup oil
1/2 tsp. kosher salt
3/4 lb. sirloin steak, cut into 1″ pieces*
1 avocado, cut into chunks
2 ears corn, sliced into 1″ thick pieces*
1 small red onion, cut into 1″ pieces
2 flour tortillas, cut into triangles
Hot sauce, for serving
Lime wedges, for serving
Directions
Make the marinade by whisking together the garlic, chopped jalapeño, cilantro, cumin, lime juice, and oil and season with salt. Set half the marinade aside and add steak to half. Toss until coated.
In a large bowl, add avocado, corn, red onion, and tortillas and toss with remaining marinade.
Heat grill to high. Skewer kebabs and grill 8 minutes.
Serve with hot sauce and squeeze with lime.
Honey Chicken Kabobs
Recipe adapted from AllRecipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Marination time: 2 hours
Servings: 12
Ingredients
*ingredients available at the market (when in season)
Marinade:
⅓ cup honey*
⅓ cup soy sauce
¼ cup oil
¼ teaspoon ground black pepper
Kabobs:
8 skinless, boneless chicken breast halves – cut into 1-inch cubes*
5 small onions, cut into 2-inch pieces*
2 medium red bell peppers, cut into 2-inch pieces*
2 cloves garlic*
12 bamboo skewers, or as needed, soaked in water for 30 minutes
Directions:
To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
Serve hot and enjoy!
Grilled Vegetable Kabobs
Recipe adapted from The Mediterranean Dish
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
Ingredients
*ingredients available at the market (when in season)
1 yellow squash or zucchini, cut into half moons
8 ounces baby Bella mushrooms, trimmed
1 cup grape tomatoes
6 ounces Brussels sprouts, halved, (it helps to microwave the Brussels briefly so they are a bit softer and will go through the skewers more easily)
1 medium onion, cut into chunks
3-4 garlic cloves, minced
1/2 cup chopped fresh parsley
Kosher salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
juice of two lemons
Directions:
Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Heat a gas grill to medium and oil the grates.
Arrange the skewers on the heated grill and cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts.
Grilled Strawberry Shortcake Skewers with Blueberry Glaze
Recipe adapted from Parade Magazine
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Ingredients
*ingredients available at the market (when in season)
For the skewers:
1 pound cake*
32 strawberries (2 pounds), hulled*
2 tablespoons oil
2 tablespoons honey*
For the cream:
1 cup whipping cream
2 tablespoons granulated sugar
Zest of 1/2 lemon
For the glaze:
1 1/2 cups powdered sugar
1 tablespoon whipping cream
1/2 teaspoon fresh lemon juice
1/4 cup blueberries*
Directions:
Prepare the grill for direct cooking over medium-low heat. Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.
Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.
Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.
For the cream: Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.
For the glaze: In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.
This week’s article: Building Better ‘Kabab, Kebab, Kabob’ at the Market
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
