The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Skewers

Tue Mar 22, 2016

Adana Kebabs

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Adana Kebabs

A couple weeks ago, the early spring weather and approaching Easter holiday got me in the mood for lamb, which lead to some seasonally appropriate yogurt- and mint-marinated lamb skewers. Those were mighty fine, but if you asked me what the most delicious lamb creation I grilled over the past year was, there's no doubt that these Turkish Adana kebabs took the cake.

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Tue Mar 8, 2016

Yogurt- and Mint-Marinated Lamb Skewers

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Yogurt & Mint Marinated Lamb Skewers

Man, time is moving fast. Relocating South has made winter a much shorter affair, and I feel like there should have been more suffering of cold and snow before the arrival of spring. But it's already happening, and with it I realized Easter is just a few weeks away. For me, Easter first and foremost means it's time to get my lamb on, which perfectly brings up these yogurt- and mint-marinated lamb skewers.

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Tue Oct 20, 2015

Mojo-Marinated Pork Kebabs With Mango

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Mojo Pork Kebabs

If you ever find yourself married to a Filipino, like I do, you'll quickly learn how proud they are of their nation's mangos—a trip to the Asian market rarely ends without us bringing home at least one bag of dried mangos from the Philippines. So it's a point of contention in our marriage that I'm just not that keen on this one particular fruit. As much as my wife would love a steady influx sweet, orange-fleshed mangos, I hardly ever cook with them. That means when I do, it's considered a treat, which may have been one reason these mojo-marinated pork kebabs with mango went over pretty well.

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Tue Oct 6, 2015

Ginger-Teriyaki Beef Kebabs

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Ginger-Teriyaki Beef Kebabs

It's been a challenging couple weeks here in North Carolina. I've slowly made some friends and felt settled enough to finally start up the Meatwave at my new residences. After weeks of beautiful weather, of course the weekend I picked for the first Meatwave had to be a rain out, so I moved it to the next weekend. Rain out once again, but the thing is, it never stopped raining between the two. I've had a hankering to get my grill on, but we've been going on nearly two weeks of damp, cold, and rainy days that are not well suited for outdoor activities. This is the exact type of weather I loath too—nothing makes me feel more sluggish and uninspired than extended periods of grayness. So I've been in need of a pick-me-up, something to brighten my thoughts, and I found that in reminiscing about these ginger-teriyaki beef kebabs.

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Tue Sep 29, 2015

Tsukune (Japanese Chicken Meatballs)

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Tsukune

A while back I worked on a recipe for Pakistini chicken keema done in kebab form. This required taking a pretty wet ground chicken mixture and getting it to cling to a skewer, which was no easy feat to accomplish. In my tests, chilling the mixture in the freezer for a little while helped things out, making the meat firm enough to at least withstand the short trip from tray to grill, where it became more solid quickly as it cooked over a very hot fire.

From the comments I got, not everyone had success with it, leaving me wondering what a better solution may be. So I decided to go back at it, but this time using tsukune—Japanese chicken meatballs—as the ground chicken recipe of choice to work out my skewering dilemma.

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