Just in time for cookout season, Tastemade‘s newest hit show, All Up In My Grill, stars Filipino-American celeb chef and three-time Top Chef fan favorite Dale Talde. Talde is no stranger to grilling. He’s competed (and served) as a judge on Chopped, Iron Chef America, Knife Flight and Beat Bobby Flay, but now he’s teaching viewers the skills and confidence needed to unlock the potential of their grill and transform their backyards into fully functioning outdoor kitchens.
One of his go-to summer grilling recipes involves kebabs, but with an Asian twist. “The inspiration for my Shrimp Beef Kebabs is a mix of kofta and wonton mix,” explains Talde. “When I make my mom’s wonton mix, it’s chicken or pork mixed with shrimp. When I saw kofta being made, it reminded me of my wonton filling, so I thought why not try it on a stick and grill it?”
Try Talde’s recipe below and check out his best grilling tips to keep your BBQs fired up all season long.
Best Tips for Cooking Kebabs
My top tip for cooking kebabs is to not overcook them—keep them juicy! They are thinner pieces of meat wrapped around a stick. I’d rather have kebabs a little undercooked than over.
Also, use yogurt as a base of a marinade for chicken, pork, beef, fish or shrimp. It’s fantastic as a base, adds tons of flavor and keeps meats moist. There are endless things you can then use to add flavor, like chilis, soy or garlic.
Related: 16 Crazy Good Kebab Recipes You’ll Love
What to Serve Shrimp Beef Kebabs With
When I make kebabs, I always make sure to have plenty of dips: eggplant tahini with spicy chili crunch and yogurt with cucumbers and garlic. Temperature cool salads are always great, too. Try tomatoes and avocado with sumac, or sweet corn with chili, cilantro, queso fresco, and lime.
How to Grill Like a Top Chef
You should see the grill as an extension of the actual indoor kitchen. Think of cooking on the grill in the same way as cooking on the stovetop—the only difference is that you happen to be outside! You also don’t need those large grill tools, like the oversized tongs, just use your normal cooking utensils.
One of my favorite grill condiments is Filipino Spiced Chili Garlic Vinegar as a dipping sauce or to baste rich, fatty, grilled meats. It contains coconut vinegar, garlic, and little Thai chilis, and is perfect for pork, fish, chicken and beef. Another is Japanese Bourbon Barrel Aged Soy Sauce, which is perfect for a beautiful umami finish. For aged steaks, just brush it on after they’ve been grilled; it’s all you need!
Related: Best Asian Condiments and Sauces to Buy Online
Also something to consider is that the grill is actually the only cooking method that imparts flavor – no other cooking method imparts flavor. It’s other ingredients that impart flavor, but with grilling, you’re actually imparting flavor.
Up next, the 50 best Ninja Foodi Grill recipes to try all summer long.
Shrimp Beef Kebabs
- 1 lb ground beef
- 1 lb shrimp, deveined and chopped
- 3 stalks scallions, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- black pepper
- 2 Tbsp vegetable oil
In a large bowl, mix beef, shrimp, scallions, garlic, cumin, salt, and pepper. Mix well until combined.
Gently form kabobs around metal skewers.
Heat grill to medium. Brush vegetable oil on grill grates. Grill kabobs over medium heat until cooked through, about 5 minutes per side.