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Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Lemon Garlic Shrimp Skewers

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

Ingredients

Directions

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Lemon Garlic Shrimp Skewers

We love these easy and delicious skewers for summer entertaining. Use them in so many recipes!

2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
salt and pepper to taste
4 lemons, thinly sliced and halved
–for topping
1/4 cup unsalted butter, melted
chopped fresh parsley leaves

Make the marinade: Whisk together the olive oil, lemon juice, garlic, oregano, thyme and smoked paprika. Season to taste with some salt and pepper.
Place the shrimp in a zip top bag and marinate with the marinade for 30 minutes up to 2 hours in the refrigerator.
Pre heat the oven to 450 degrees Fahrenheit with the the rack in the middle.
Soak wooden skewers in water before using so they don’t burn. Spray a baking sheet with cooking spray.
Thread 4-5 shrimp onto the skewers alternating with the sliced lemons.
Place the skewers onto the baking sheet. Bake for 5-7 minutes, until pink, firm and cooked through.
Plate the skewers. Melt the butter. Drizzle it over the shrimp, sprinkle on the parsley.
Serve immediately.
*see notes for grilling

If using the grill: I like metal skewers for the grill best. Season the grill with some canola oil. Pre heat the grill to medium high. Grill skewers for 3 minutes on each side or until pink, firm and cooked through. Plate and finish with the melted butter and freshly chopped parsley.

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

Ingredients

Directions

~ Marla Meridith