Preparing Shish Kebabs
TIPical Mary Ellen : Episode TIP-751 -- More Projects »
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Serve kebab skewers by cutting a head of cabbage in half, placing it on a plate, then sticking the skewers into the cabbage.
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Figure A (above)
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Figure B
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Professional chef Andrew Zimmern shares tips for preparing fantastic shish kebabs.
- Slice meats thinly to speed marinating (figure A). Sliced meats will only need to sit in the marinade for about an hour.
- Make a marinade for beef with lemongrass, ginger, brown sugar and fish sauce. Place meat in a large zipper bag, pour over marinade and toss in the refrigerator for about an hour. This works great on flank steak. Just remove the meat from the marinade and thread onto skewers (figure B).
- For a great chicken marinade, combine a tablespoon each of curry, garam masala and lime juice, along with a half cup of plain yogurt. Garam masala is a blend of Indian spices and usually includes black pepper, cloves, chilies, coriander, cumin, cardamom, cinnamon, fennel, mace and nutmeg.
- Cut the chicken into chunks and marinate for about 10 hours (figure C). The yogurt will break down the chicken and allow the flavors to penetrate the meat.
- Skewer a portion of shrimp together, using two skewers in a crisscross pattern (figure D).
- Dazzle your friends with tasty marinated shrimp. Mix a teaspoon each of brown sugar, turmeric, cumin, garlic powder, chili powder and coriander along with about a half cup of coconut milk. Pour over shrimp and let marinate for about an hour.
- Place shrimp onto skewers to grill. Use metal or wooden skewers, but soak the wooden skewers in water so they don't burn.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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