INGREDIENTS:

• 5 garlic cloves
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 teaspoons dried oregano
• ½ teaspoon ground ginger
• Duck breasts, cut into large bite-size pieces
• ½ red onion, quartered and layers separated
• Wooden skewers (soaked in water for 30 minutes)

INSTRUCTIONS:

1. Place the garlic cloves, olive oil, red wine vinegar, honey, oregano, and ginger in a food processor and blend until well combined to create a marinade.
2. Place the duck breasts in a zip-top bag, pour the marinade in, and refrigerate for at least 2 hours, turning the bag over every hour.
3. Thirty minutes prior to grilling, soak wooden skewers in water.
4. Remove the duck meat from the marinade. Place a piece of meat on a skewer followed by 2 pieces of red onion. Repeat until you have 7 pieces of meat on the stick.
5. Preheat a grill to high.
6. Cook the skewers for 5 to 10 minutes, flipping occasionally, until all sides are crisp and the duck is cooked to your desired level of doneness.
7. Serve the delicious meat-on-a-stick kebabs and enjoy the result of ultimate recipe. You can experiment with different meats if desired, and don’t forget to savor the flavors!

Here’s some additional information about kebabs:

Kebabs Around the World:

• In the Middle East: Kebabs are an integral part of Middle Eastern cuisine. Popular types include “Shish Kebabs” (chunks of meat), “Kofta Kebabs” (minced meat), and “Shawarma” (thinly sliced meat). They’re often served with pita bread, tabbouleh, and yogurt-based sauces like tzatziki or tahini.
• Mediterranean Influence: Mediterranean countries like Greece and Turkey have their own kebab traditions. In Greece, “Souvlaki” consists of skewered and grilled meat (often lamb or chicken) served with pita, veggies, and Tzatziki sauce. In Turkey, the famous “Doner Kebab” features layered, seasoned meat cooked on a vertical rotisserie.
• South Asia: Kebabs are popular in South Asian cuisines. In India, you’ll find flavorful “Seekh Kebabs” made from minced meat, spices, and herbs. In Pakistan, “Chapli Kebabs” are made from ground meat mixed with spices and pan-fried.
• East Asia: While not exactly traditional kebabs, some Asian cuisines have skewered dishes. In Japan, “Yakitori” features skewered and grilled chicken. In Indonesia, “Satay” consists of skewered and grilled meat, often served with a peanut sauce.

Creative Variations:

• Seafood: You can create delicious seafood kebabs using shrimp, fish, scallops, or even octopus. Marinate them with citrusy flavors or Asian-inspired sauces for a unique twist.
• Vegetarian: Kebabs aren’t just for meat lovers. You can make flavorful vegetarian kebabs using ingredients like tofu, halloumi cheese, mushrooms, bell peppers, zucchini, and cherry tomatoes. Marinate the veggies in herbs and spices for robust flavors.
• Global Marinades: Experiment with marinades from different cuisines. Try a teriyaki marinade for an Asian twist, a Moroccan spice blend for a North African flavor, or a Mediterranean blend with olive oil, lemon, and herbs.
• Grilled Fruit: For a sweet touch, add grilled fruits like pineapple, peaches, or figs to your kebabs. They add a delightful contrast to the savory flavors.

Tips for Grilling Kebabs:

• Keep the pieces of meat and veggies similar in size to ensure even cooking.
• If using wooden skewers, soak them in water for about 30 minutes before threading to prevent burning.
• Preheat the grill for even cooking and use medium-high heat.
• Baste the kebabs with marinade while grilling for extra flavor and moisture.
• Turn the kebabs occasionally to cook all sides evenly.