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The following introduction is applicable to all of our shish kebab recipes. The above photo is of our Spicy Peanut Chicken Kebabs but illustrates the grill baskets used in all of the recipes, and the alternate arrangement of seafood or meat, and vegetables or fruit. The ingredients and method following are for the Beer Barbecued Steak Kebabs. Makes enough for approximately 8 kebabs. Shish kebabs are a culinary favorite around the world. Oriental cultures enjoy satays, the Japanese make yakitori, and the French grill brochettes! It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire…but the fact is that the term shish kebab is Turkish and it means "skewer" and "roast meat". This dish can be made with endless combinations of meats, seafood, fruits and vegetables. It is perfect for a crowd because everything can be prepared in advance and grilled just before it’s time to eat. Many people find the skewers difficult to work with because the cooked food tends shrink and stick to the skewers, making it difficult to slide off. Today there are “shish kebab baskets”, into which the ingredients can be laid and easily unloaded. The baskets are available at specialty stores. Here are some general tips on choosing and preparing meat, fish or seafood for shish kebabs! * wash all meats and seafood and pat dry before skewering or placing in a basket * if you have time marinade the meat * meats should be cut in 1 to 2 inch cubes for quick and even cooking * fatty meats can be cooked at a higher temperature and lean meats will need a longer time at lower heat * choose firm meated fish or seafood, such as: salmon, tuna, mahi mahi and shell fish |
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| 1/2 cup | Roasted Garlic Olive Oil | ||
| 4 Tbsp | Balsamic Vinegar (Modena) | ||
| 1 tsp | Herbs from Provence | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Pepper - freshly ground | ||
| 1 1/2 - 2 pounds | Sirloin or Chuck Steak- cut in 1”-2” pieces | ||
| 2 Tbsp | Rub for BBQ | ||
| 1 whole | Spanish onion- fresh, cut into 1”-2” pieces | ||
| 16 whole | Cherry or grape tomatoes- fresh, washed, stem removed | ||
| 16 whole | Mushrooms- fresh, cleaned, trimmed | ||
| 16 whole | Baby or new potatoes- scrubbed and par boiled or microwave steamed | ||
| 2 cobs | Corn on the cob, husked, and sliced into ˝” thick rounds, par boiled or microwave steamed | ||
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| Method: 1. Whisk the first 5 ingredients together. Toss in the steak, cover and marinate in the refrigerator for 2-48 hours. 2. One hour before cooking time, remove the steak from the fridge. Drain and discard the marinade. 3. Place the Rub for Barbecue on large plate or sheet of wax paper. Dredge the steak through the spice blend. Using kebab grill baskets or skewers, place or thread the steak and vegetables in an alternate arrangement. Brush the Beer Barbecue Sauce on the kebabs, including the meat and vegetables. 4. Preheat the barbecue or grill to high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 10-12 minutes, basting with the Cajun Spice sauce and turning often. 5. Remove the kebabs from the grill. Serve immediately. Serving Suggestions: Remove contents from the basket or skewer. Attractively place the meat and vegetables on a bed of blended basmati and wild rice – or serve the kebab in a grilled pita with sour cream or yogurt. |
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