K E BAB RECI PES

LEMON PEPPER AND OREGANO SALMON KEBABS

This is a great recipe for any person who loves salmon.

The reason it makes our recipe book this time around is because it’s one of our favorites amongst the team
and anybody who’s tried them.

Before we get into the recipe, just know that the 3-Way Skewer prongs are meant to give your salmon the best
even cook while looking absolutely delicious with perfect char marks.

This is done by having the flat design so our skewers can be best suited for larger pieces that tend to turn and
flop on less sturdy and equipped skewers.

So, just be sure to always cut your salmon or whatever meat you’ll place on your 3-Way in large enough pieces
to really get the full effect of perfectly grilled goodies, char marks and all.

So, onto the bomb salmon kebabs.

S E R V E S : 4 People

H O W L O N G T I L L I T H I T S T H E T A B L E F R O M P R E P T O F I N I S H : 25 min

NEEDED INGREDIENTS:

2 tablespoons chopped fresh oregano

1 teaspoons sesame seeds
2 teaspoon ground black peppercorns
1 teaspoon pink salt salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
1/2 lemon for the juice
2 lemons, very thinly sliced into rounds(will go onto your skewer)
2 tablespoons olive oil

W H AT TO D O :

1. Prepare grill for medium heat.

2. Mix oregano, sesame seeds, black peppercorns, salt, and red pepper flakes in a small bowl to combine;
set spice mixture aside.

3. Beginning and ending with salmon, thread salmon and folded lemon slices onto your parallel skewers to
make 3 kebabs total. Brush with oil and season with reserved spice mixture.

4. Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

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TUSCAN SIRLOIN STEAK KEBAB
So, this recipe here needs no introduction. If you’re a steak person who loves a great full and robust flavored
piece of meat that’ll leave you speechless, then this recipe is your savior because it comes through like no other
and you will love it… and whoever you feed these bomb kebabs to.

We’ve come to love this recipe with cubed up NY strip since it’s got a great fat cap and marbling throughout.

Here’s how you whip em’ up.

S E R V E S : 4 People

H O W L O N G U N T I L I T H I T S T H E T A B L E F R O M P R E P T O F I N I S H : All on you ; )

NEEDED INGREDIENTS:

Meat and marinade:

4 tablespoons of Worcestershire sauce

1 tablespoon of olive oil
3 tablespoons of oregano
2 tablespoons of Italian seasoning
1 table spoon of fresh black crush peppercorns
1 table spoon of Himalayan pink salt
6 garlic cloves
2 thyme stalks.
2, 1-inch thick, NY strips with fat cap left on

W H AT TO D O :

1. Mix all ingredients for the marinade

2. Trim ugly and messy fat from meat

3. Cut meat with fat cap in to 1/4" - 1/2" cubes; cut meat into approximately 1" cubes.

4. Place meat in a large bowl. Add marinade and toss to coat

- Cover and chill overnight.

5. Remove meat from marinade, brushing off excess

6. Thread onto skewers, with fat cap side down, so that pieces are touching but not pressed tightly together
(which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning.

7. Discard marinade; save excess fat for basting liquid.

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TERIYAKI SHRIMP WITH GREEN ONIONS KEBAB
Shrimp are one of those foods. You either love em’ or don’t care for em’.

This is a recipe our founder modified from a woman named, Alexis Touchet. A contributor to the wonderful food
blog epicurious.com — check em out. They are the bomb for everything related to food.

Anyway… let’s just say this recipe is for the shrimp lover all the way. The bursting flavors of this fresh, light,
and perfect for grilling dish, is certainly worthy of being an all time favorite.

We prefer jumbo shrimp with the vein removed completely.

S E R V E S : 8 People

H O W L O N G T I L L I T H I T S T H E T A B L E F R O M P R E P T O F I N I S H : 12 min

NEEDED INGREDIENTS:

4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and
adjoining shell segment intact, and deveined
2 tablespoons vegetable oil
4 tablespoons of your favorite teriyaki sauce
2 tablespoons of honey
2 tablespoons of ground black peppercorns
1/2 of a lemon for juice and citrus heightener
A dash of pink salt to taste (since teriyaki already has enough salt)

W H AT TO D O :

1. Toss all ingredients into a bowl.

2. If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each
skewer, without leaving space between shrimp.

3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas)

4. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

5. Lightly oil grill rack.

6. Grill shrimp (covered only if using a gas grill), turning over once every 2 minutes. Brush shrimp with some sauce,
then turn.

8. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes.

9. Repeat process until all shrimp are cooked.

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THE SKEWER BY
TURKISH CHICKEN KEBAB
So, first and foremost, nobody on the Grilling Savant team can take credit for this recipe here. But, we will say that,
without question, the dude our founder did get this recipe from deserves all credit and then some. This recipe comes
from the self-proclaimed, food anthropologist himself, Musa Dagdeviren. We can only take credit for the addition of
just one ingredient which you’ll see below. This is one of the best chicken recipes on a kebab you’ll have in your life.
This is exactly how Musa lays it out in all it’s splendor, and now you can prepare them on your 3-Way skewer and
watch your taste buds light up like the northern lights. Enjoy.

NEEDED INGREDIENTS:

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons
Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
2 tablespoons of dried musturd
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

W H AT TO D O :

1. If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste
forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir
in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.

2. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to
spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour.

* Can be made 1 day ahead. Keep chilled.

3. Prepare barbecue (medium-high heat).

4. Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl.

5. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika.

6. Brush grill rack with oil.

7. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total.
Transfer skewers to platter. Surround with lemon wedges and serve.

*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.

**A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.
If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Ingredient Tip: Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

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THE SKEWER BY
GRILLED PEACHES AND PINEAPPLES
WITH ORANGE HONEY GLAZE
Ok, so this recipe is the exact opposite of what your diet says to eat… it’s breakin’ all healthy rules and it’s going
straight for epic taste bud satisfaction and indulgence… and that’s it.

This sweet treat kebab is nothing short of heavenly.

It’s simple. It’s quick. It’s delicious. and it’s one of the best desserts you’ll wish you could eat everyday… but we can’t
have that now can we?

Enough talking about it… here’s the best grilled dessert you’ll ever have in life.

NEEDED INGREDIENTS:

4 of the most ripe and sweet peaches you can find

1 fresh whole uncut pineapple
1/2 cup of clover honey
Half of an orange (for juice)
1 tablespoon of brown sugar
1 tablespoon of unsalted butter (soft/spreadable)
1 quart of vanilla bean ice cream (We prefer Handels Vanilla bean. It’s a place right here in our city of Las Vegas.)

W H AT TO D O :

1. Cut your peaches in half, and then in half again (total of 4 pieces) and place in a bowl.

2. Cut pineapple and slice into 1 in cubes and place in a bowl.

3. Take all other ingredients (not ice cream) and mix in glass bowl (great to use when grilling with sticky ingredients).

4. Take your 3-Way Skewer starting with the peaches flesh side up, then slide one piece of pineapple on after each
peach slice.

5. Once you have your 3-Way full to your desired amount, turn your grill on medium heat if using gas. If using
charcoal just make sure your fire isn’t raging.

6. Place your 3-Way skewer on one side for a full minute. Just before you give it it’s first turn, take a basting brush
and just touch each skewer from top to bottom with it. Don’t go crazy on the first flip. Just enough to let it
caramelize soon as it turns over.

7. Close your grill for 2 minutes. Then open and baste your dessert kebabs once more before flipping again.

8. Baste again.

9. Let the kebabs cook for no more than 60 more seconds and pull off.

10. You should have perfectly grilled and deliciously charged dessert kebabs dripping with the perfect glaze.

11. Now, the fun part. Take your vanilla bean ice cream and put a fat scoop of it in a bowl add your grilled peaches
and pineapples. And say amen to the sweet tooth gods!

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 THERE YOU HAVE IT, FRIEND.

The Grilling Savant top 5 Recipes to go along with your

3-Way Kebab Skewer.

Don’t forget to tag us in all pics of you cookin’ up some bomb kebabs.
#3wayskewer
We look forward to seeing what you create.

HAPPY GRILLING!

The Original 3-Way Kebab Skewer | 3wayskewer.com | By: Grilling Savant