The Grill Master’s Secret to Perfect Kebabs!

Ever wonder how kebabs in restaurants taste so darn good? There’s a unique smoky flavor and juicy texture that restaurant kebabs have–and I have always wanted to know their secret! 
Fortunately, I have a friend named Saif who is a true grill master, who was willing to share his expert tips. His restaurant in San Bruno called Mazra is a massive hit in the San Francisco Bay Area. 

One of the biggest reasons people flock to Mazra is for their grilled meats and vegetables. They have a beautiful smoky flavor without that gasoline smell and taste that you can get from traditional charcoal grills. The salmon and chicken are crackly on the outside, and moist on the inside:

For vegetarians his oyster mushrooms are a massive hit, as they are meaty, smoky and light at the same time. There is plenty of grilling time left this summer, so I hope you find this video useful, where Saif breaks down the techniques to grilling salmon, chicken, and mushrooms. I also have a bonus recipe for his middle eastern style grilled salmon below that I hope you enjoy the next time you get your grill on! To get all of his expert tips, click on my new video below:

Middle Eastern Style Grilled Salmon

  • 4 salmon fillets (about 6 ounces each), skin-on 
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 3 garlic cloves, minced
  •  1 teaspoon fresh dill
  • 2 tablespoon paprika
  • 1 teaspoon red pepper flakes (optional, adjust to your spice preference)
  • Salt and pepper to taste
  •  Lemon wedges and fresh herbs for garnish


  • Prepare the marinade: in a food processor blend all ingredients. This flavorful marinade will infuse the salmon.
  • Marinate the salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure it coats each fillet evenly. Cover the dish or seal the bag, and refrigerate for at least 30 minutes to allow the flavors to to get absorbed by the Salmom
  • Preheat the grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  •  Grill the salmon: Remove the marinated salmon from the refrigerator and let it sit at room temperature for a few minutes. This will ensure more even cooking. If using skin-on salmon, place the fillets on the grill with the skin-side down first. Cook for about 4-5 minutes per side or until the salmon is cooked through and easily flakes with a fork. If using skinless salmon, cook for 3-4 minutes per side.

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