The Culinary Connoisseur
Stick It on the Grill
18
Jul
Jul
The term “shish kebab” comes from the Turkish words
meaning “skewer” and “roast meat,” Originating in the
Middle East; kebabs were a simple solution for nomadic tribes who carried no
cooking utensils. They marinated meat not only to tenderize, but also to get rid
of some of the gamey flavor that is common in wild animals. Today, shish kebabs have expanded into most
cultures. In Oriental cuisines they make satay, which is roasted meat or
chicken on a stick; served with a dipping sauce. In France, they are called brochettes,
meaning “skewer.” Brochettes often combine poultry or meat with
vegetables. In Greece they’re called souvlaki
and are usually made of lamb.
Whichever name you choose, this tasty “dinner-on-a-stick” is easily
cooked on a grill and served hot or at room temperature. Kebabs can be prepared in advance,
making it a perfect crowd-pleaser while keeping you out of the kitchen so you
can enjoy your guests. You can even make dessert kebabs. Fruit on a stick is
easy to grill and serve with a scoop of ice cream. Let your imagination run
wild with different combinations and marinades.
meaning “skewer” and “roast meat,” Originating in the
Middle East; kebabs were a simple solution for nomadic tribes who carried no
cooking utensils. They marinated meat not only to tenderize, but also to get rid
of some of the gamey flavor that is common in wild animals. Today, shish kebabs have expanded into most
cultures. In Oriental cuisines they make satay, which is roasted meat or
chicken on a stick; served with a dipping sauce. In France, they are called brochettes,
meaning “skewer.” Brochettes often combine poultry or meat with
vegetables. In Greece they’re called souvlaki
and are usually made of lamb.
Whichever name you choose, this tasty “dinner-on-a-stick” is easily
cooked on a grill and served hot or at room temperature. Kebabs can be prepared in advance,
making it a perfect crowd-pleaser while keeping you out of the kitchen so you
can enjoy your guests. You can even make dessert kebabs. Fruit on a stick is
easy to grill and serve with a scoop of ice cream. Let your imagination run
wild with different combinations and marinades.
There are a few types of skewers you can use when making
kebabs. Stainless steel skewers are reusable and easy to clean. But
they tend to get very hot so be careful when removing them from the grill. If you use wooden skewers, it is best to soak
them in water for about 15 minutes before use because they can easily catch
fire if they are directly over a hot grill. Regardless of what type of skewer you use, be
sure to apply a light coat of oil before threading vegetables and meat. Your
meats and veggies will easily slide off.
kebabs. Stainless steel skewers are reusable and easy to clean. But
they tend to get very hot so be careful when removing them from the grill. If you use wooden skewers, it is best to soak
them in water for about 15 minutes before use because they can easily catch
fire if they are directly over a hot grill. Regardless of what type of skewer you use, be
sure to apply a light coat of oil before threading vegetables and meat. Your
meats and veggies will easily slide off.
1/4 cup canola oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves – cut into 1
inch cubes
inch cubes
2 cloves garlic
2 small onions, cut into eighths
2 red bell peppers, cut into 2 inch pieces
skewers (soaked, if you’re using wood)
In a large bowl, whisk together oil, honey, soy sauce,
and pepper. Pour the marinade into a large zip-type bag.
and pepper. Pour the marinade into a large zip-type bag.
Before adding chicken, reserve a small amount of marinade
to brush onto kabobs while cooking. Place the chicken, garlic, onions and
peppers in the bag and marinate in the refrigerator at least 2 hours. Preheat
the grill for high heat.
to brush onto kabobs while cooking. Place the chicken, garlic, onions and
peppers in the bag and marinate in the refrigerator at least 2 hours. Preheat
the grill for high heat.
Drain marinade from the chicken and vegetables, and
discard marinade. Thread chicken and vegetables alternately onto the skewers.
discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate with an oil-dampened paper
towel or a grill brush. Place the skewers on the grill. Cook for 10 to 12
minutes, until chicken juices run clear. Turn and brush with reserved marinade
and grill 5 minutes longer. Serve hot or at room temperature.
towel or a grill brush. Place the skewers on the grill. Cook for 10 to 12
minutes, until chicken juices run clear. Turn and brush with reserved marinade
and grill 5 minutes longer. Serve hot or at room temperature.
12 small red potatoes
2 onions
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
12 large mushrooms
12 cherry tomatoes
1/3 cup canola oil
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
Preheat grill to medium heat. Lightly oil the grill grate with an
oil-dampened paper towel or a grill brush.
oil-dampened paper towel or a grill brush.
Peel a thin strip around the center of
each potato and place in a saucepan. Cover with water, bring to a boil, and
simmer for 6-8 minutes until potatoes are barely tender. Drain well. Cut each
onion into 6 wedges. Seed bell peppers and cut each into 6 wedges.
each potato and place in a saucepan. Cover with water, bring to a boil, and
simmer for 6-8 minutes until potatoes are barely tender. Drain well. Cut each
onion into 6 wedges. Seed bell peppers and cut each into 6 wedges.
Stir together oil, garlic, salt and
herbs in a small bowl. Thread vegetables
onto 12 skewers and grill 4-6″ from medium heat for 8-10 minutes. Brush
kabobs frequently with dressing and turn frequently, until vegetables are
tender. Serve warm or room temperature.
herbs in a small bowl. Thread vegetables
onto 12 skewers and grill 4-6″ from medium heat for 8-10 minutes. Brush
kabobs frequently with dressing and turn frequently, until vegetables are
tender. Serve warm or room temperature.