Kebabs: Mozzarella Stuffed Turkey and Tomato KETO

With Italian-inspired flavors of tomatoes and mozzarella, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.

SERVINGS: 4

INGREDIENTS

• 1 pound turkey breast cutlets
• 1/4 pound fresh mozzarella
• 3 shallots
• 1 bunch basil leaves
• 1 pint cherry tomatoes
• Coarse salt and ground pepper
• 1/2 cup Italian dressing

INSTRUCTIONS

Cut turkey breast cutlets into 12 3-inch squares. Tear mozzarella into 12 small strips. Peel and quarter shallots. Working on a cutting board, use 2 overlapping basil leaves to enclose a cheese strip and place on a piece of turkey. 

Roll turkey around filling and thread onto an 8-inch skewer to hold the roll-up closed. Follow with 1 shallot wedge and 1 cherry tomato. Add 2 more roll-ups to skewer, alternating with shallot and tomato. Repeat to make 3 more kebabs.

Heat a grill to medium-high. Clean and lightly oil hot grill. Season kebabs with salt and pepper and grill, turning and brushing with Italian dressing occasionally, until turkey is cooked through and cheese is melted, 10 to 12 minutes.

Source:  Martha Stewart

Kebabs: Chicken in Lettuce Cups

Take these kebabs, wrapped in lettuce, and bring them in for lunch.

PREP: 20 MINS  TOTAL TIME: 35 MINS  SERVINGS: 4

INGREDIENTS

• 2 tablespoon extra-virgin olive oil, plus more for grill
• 1/2 small red onion, half thinly sliced and half grated
• 1 1/4 pounds ground chicken
• 1 garlic clove, minced
• 1 cup fresh mint leaves, half chopped
• 2 ounces feta, crumbled (1/2 cup)
• Coarse salt and ground pepper
• Extra-virgin olive oil
• 1 cup grape tomatoes, thinly sliced
• 2 tablespoons red-wine vinegar
• 2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated

INSTRUCTIONS

Soak 8 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.

Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.

SOURCE: MARTHA STEWART

Kebabs: Spiced Pork KETO

Grill up a big batch of these kebabs and you'll have enough food for for two meals.

PREP: 25 MINS  TOTAL TIME: 25 MINS  SERVINGS: 4

INGREDIENTS

• 1/2 cup extra-virgin olive oil, plus more for grill
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Coarse salt and ground pepper
• 2 pounds sirloin steak, cut into 1 1/2-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 10 large button mushrooms, trimmed
• Lime wedges, for serving

INSTRUCTIONS

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.

Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. 

Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.

Source:  Martha Stewart

Kebabs: Red Onion, Pork, and Pineapple with Sriracha-Pineapple

Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.

PREP: 30 MINS  TOTAL TIME: 50 MINS  SERVINGS: 4
Source:  Martha Stewart

INGREDIENTS

• 2 cups pineapple juice
• 1/4 cup vegetable oil, plus more for grill
• 2 to 4 tablespoons Sriracha sauce
• Salt and pepper
• 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces
• 2 small red onions, sliced into 3/4–inch rings
• 1 pineapple, cut into 1 1/2-inch pieces

DIRECTIONS

In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.
Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.