Blog | Weekly Specials

Summer Kabob Recipes

You’re about to feel the thrill of the grill! Dust off your barbecue and brush up on your grilling techniques, because summer is just around the corner. Kick it off with a bang with one of these  meat-on-a-stick recipes, sure to wow your summer barbecue guests.

No time to construct kabobs yourself? No worries. Your Haggen butcher has cut up all of your favorite meats into kabob form, including Double R Ranch beef, Mary’s air-chilled GMO-free chicken, all natural pork and succulent lamb.Have something special in mind or a big order for your upcoming barbeque? We’ll skewer any custom order. Just give your local Haggen meat department a call.

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Tangy Marinated Salmon Kabobs

1/3 cup brown sugar
1-1/2 cups soy sauce
1 cup water
1 Tbsp minced onion
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp Tabasco sauce
1-1/2 cups dry white wine
1-1/2 lbs wild salmon, cut into 2″ chunks

Mix all ingredients together in a shallow dish. Add salmon cubes and marinate for at least 8 hours in the refrigerator. Remove from marinade and pat very dry. Skewer salmon on metal skewers and grill (on a cedar plank if possible) until done.

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Sambal Chicken Kabobs

1/2 cup light brown sugar
1/2 cup rice vinegar
1/3 cup hot chili paste
1/4 cup fish sauce
1/4 cup Sriracha
2 tsp ginger, peeled and finely grated
1-1/2 lbs skinless, boneless free-range chicken thighs, cut into 1-1/2″ chunks

Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in large bowl. Add chicken and toss to coat. Remove chicken and thread onto metal skewer.

Transfer leftover marinade to a small saucepan and bring to boil. Reduce heat and simmer until reduced by half (7-10 minutes).

Grill chicken on high, turning and basting often with reduced marinade until cooked through (8-10 minutes).

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Indian Spiced Lamb Kabobs

3 zucchini, sliced & halved
2 red bell peppers, cut into chunks
1/2 cup plain Greek yogurt
2 Tbsp cilantro, chopped
1 tsp Spice Hut garam masala
1 tsp kosher salt
1/2 tsp curry powder
1/8 tsp cayenne pepper
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1-1/2 lbs fresh lamb top round or sirloin, cut into 1-1/2″ chunks
Fresh cilantro

In a large bowl combine yogurt, cilantro, garam masala, salt, curry powder, cayenne, lemon juice and oil. Add lamb and veggies and toss to coat.

Thread meat and veggies onto metal skewers keeping some space between them to help them cook evenly. Grill on high until they begin to char and are easy to turn (about 5 minutes). Turn as needed until lamb is medium-rare and veggies are lightly charred (about 8-10 minutes total). Transfer to platter and top with fresh cilantro sprigs.

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Garlicky Dijon Beef Kabobs

1/4 cup whole grain mustard
2 Tbsp Dijon mustard
4 cloves garlic, finely chopped
2 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp fresh rosemary, finely chopped
2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1-1/2 lbs Double R Ranch beef tenderloin, cut into 1-1/2″ chunk

Whisk together all ingredients in a small bowl, add meat and cover. Marinate for up to 4 hours in the refrigerator.

Turn grill to high. Cut the tenderloin into chunks and skewer onto metal skewer. Grill until golden brown, turning once and brushing with remaining glaze, about 4–6 minutes.

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