Kat’s suggestion made with shish kebab recipes

As I mentioned a few weeks ago, topic suggestions are always welcome.

Margaret Clark recently suggested a column featuring shish kebab recipes, so that’s this week’s topic.

Shish kebab is a transliteration of the Turkish sis (with a cedilla on each s) kebap. While food historians often credit Turkish soldiers as the “inventors” of shish kebabs, skewered meat cooked over an open fire exists all over the world – Japanese kushiyaki, Indonesian satay, Greek souvlaki, Brazilian espetinho, Chinese chuan and Spanish pinchitos, to name a few. .

Traditional Mediterranean skewers are most often made with lamb, but any meat or even just vegetables will work. Skewers can be grilled or broiled if broiling is not possible.

When I narrowed my search to just Idea Alley’s past columns, the selections were meager, almost non-existent. Then I extended the search to the general archives of the Democrat-Gazette and found quite a few. Most of the following articles are from stories I’ve written and one or two are by Susan Nicholson of The 7-Day Menu Planner.

If you have a favorite shish kebab recipe, I would love for you to share it.

Chicken and vegetable skewers with cumin

  • ¾ cup plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh peeled ginger OR ginger paste
  • 1 tablespoon ground cumin, or to taste
  • 2 teaspoons of paprika
  • 1 teaspoon of turmeric
  • ½ teaspoon of salt
  • 1/8 to ¼ teaspoon ground red pepper (cayenne) or to taste
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 24 pieces
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 1 zucchini or yellow squash, cut into ½-inch slices
  • 2 tablespoons chopped fresh cilantro OR parsley

In a large zip-top bag, combine yogurt, garlic, ginger, cumin, paprika, turmeric, salt and cayenne pepper; add the chicken. Squeeze out the air and seal the bag. Massage the yogurt mixture into the chicken. Marinate at room temperature for 30 minutes or refrigerate up to 12 hours, turning occasionally.

Remove chicken from marinade; discard marinade. Thread the chicken, peppers and zucchini onto the skewers (soak the skewers in water for 30 minutes if using wood). For more even cooking, we thread each element separately. Coat the skewers with a vegetable oil spray.

Heat the grill. Coat grill grate with nonstick spray.

Place the skewers on the prepared grill rack. Grill 5 inches from heat, turning halfway through cooking, or until chicken is cooked through (internal temperature reaches 165 degrees) and vegetables are tender, 12 to 18 minutes. Sprinkle with cilantro or parsley.

Makes 4 servings.

■ ■ ■

Aloha Kebabs With Sesame Rice

  • 2 teaspoons sesame oil
  • 1 cup long grain white rice
  • 6 to 8 fully cooked sausages such as andouille or kielbasa (14 to 16 ounces total)
  • 1 red pepper
  • 1 yellow bell pepper
  • 2 cups fresh pineapple chunks
  • ½ cup hoisin sauce OR Asian-style barbecue sauce

In a medium saucepan, heat the sesame oil over medium heat. Add the rice and cook, stirring constantly, for 1 minute. Add 1 ¾ cups of water, increase the heat to high and bring to a boil. Reduce heat to low, cover and cook 15 to 20 minutes or until all water is absorbed.

Meanwhile, heat the grill. Line a broiler pan with foil; put aside.

Cut the sausages into 1 inch pieces. Cut the peppers into 1 inch pieces. Thread sausage, peppers and pineapple onto 8 skewers (12 inches). Brush with sauce. Grill, turning once or twice, 10 to 15 minutes or until sausages are heated through and peppers are tender.

Serve with rice.

Makes 4 servings.

■ ■ ■

Rosemary Lamb Skewers with Peppers and Mushrooms

  • ¼ cup balsamic vinegar
  • 3 garlic cloves, peeled, minced
  • 2 teaspoons fresh rosemary
  • ¾ teaspoon cumin
  • ¾ teaspoon of salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • 1 ¼ pound leg or shoulder of lamb, trimmed and cut into 18 cubes
  • 12 medium whole mushrooms
  • 2 bell peppers (any color) cut into 1-inch pieces
  • 1 large red onion
  • 1 large zucchini, cut into 12 pieces

In a small bowl, combine the vinegar, garlic, rosemary, cumin, salt, black pepper and coriander. Thread 6 metal skewers (12 inches) alternately with the lamb, mushrooms, peppers, onion and zucchini. Drizzle with vinegar mixture. Grill 4 inches from heat source 4 minutes per side or until desired doneness, 145 degrees to 160 degrees for medium-rare to medium.

Makes 6 skewers.

■ ■ ■

Shrimp and tomato skewers

  • ¾ cup olive oil
  • 4 large garlic cloves, peeled, pressed
  • 2 tablespoons chopped fresh thyme
  • 5 teaspoons smoked paprika
  • 1 tablespoon sherry vinegar or white wine vinegar
  • ¾ teaspoon of salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 12 extra-large uncooked shrimp, peeled and deveined
  • 12 cherry tomatoes
  • 12 sections (2 layers) red onion wedges, optional
  • Non-stick vegetable oil spray

In a medium bowl, whisk together oil, garlic, thyme, smoked paprika, wine vinegar, salt, black pepper and crushed red pepper. Transfer half to a small bowl and set aside. Use the mixture in the medium bowl as frosting. Serve the reserved mixture as a sauce.

Thread the shrimp, cherry tomatoes and onion wedges (if using) alternately onto each of the 4 long skewers. Arrange the skewers on a large rimmed baking sheet. Skewers can be prepared up to 6 hours in advance. Cover and cool skewers and glaze separately.

Coat grill grate with cooking spray and prepare grill for medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Serve with reserved glaze/sauce.

Makes 2 to 4 servings depending on appetite.

Note: If using bamboo skewers, be sure to soak them in water for at least 30 minutes.

■ ■ ■

Steak and mushroom skewers with sour cream and dill sauce

  • Sauce: ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill
  • Salt and ground black pepper
  • Skewers: 2 tablespoons of Dijon mustard
  • About 2 tablespoons olive oil OR vegetable oil, divided use
  • Salt and ground black pepper, to taste
  • 1 ½ pounds tenderloin, sirloin or topside, cut into 1 to 1 ½ inch cubes
  • 1 pound small white mushrooms, stems removed if desired

To make the sauce: In a small bowl, combine sour cream, mustard, dill, and salt and pepper to taste. Put aside.

To make the skewers: Heat the grill to medium-high. In a medium bowl, combine mustard, 1 tbsp oil, salt and pepper, to taste. Add the steak cubes and toss to coat well. Thread steak onto skewers.

On separate skewers, carefully prick the mushrooms so they can lie flat on the grill, then lightly brush the mushrooms with the remaining oil and sprinkle with salt and pepper to taste.

Place the skewers on the heated grill and cook, turning them every few minutes, until the steak reaches your desired doneness – 8 to 10 minutes for medium-rare – and the mushrooms are browned and softened, 10 to 12 minutes .

Remove meat and mushrooms from skewers and divide evenly among individual plates. Pour over sauce; serve immediately.

Makes 4 servings.

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