Kebab-O-Licious

Read on to discover tips for assembling kebabs, as well as great recipes for delicious ways to grill meat, seafood, veggies and fruit on skewers. There's even a recipe for corn dogs, possibly the most popular dish that's eaten off a stick.

Ingredients:

2 lbs. lamb meat, cubed
1 stem fresh rosemary, chopped
1 pint olive oil
1/2 bulb garlic, chopped
1 cup dry vermouth
1 red or green bell pepper, coarsely chopped
1 red onion, cubed
6 skewers, soaked in water
1/2 tsp. salt
1/2 tsp. black pepper

Preparation:

Place lamb in a glass bowl and add rosemary, olive oil, chopped garlic and vermouth. Marinate in the refrigerator for several hours or overnight.

Thread peppers, onions and lamb cubes onto six skewers. Season with salt and pepper and place on a 400-degree grill.

Cook for approximately three to four minutes per side until medium-rare. Take off the grill and serve.

Yield: 6 servings

Grilled Shrimp and Artichoke Kebabs
from Paul James' Home Grown Cooking

Ingredients:

1 red bell pepper, cut into chunks
16 large shrimp, peeled and de-veined
1 can artichoke hearts, halved
1/2 cup olive oil
chopped garlic cloves to taste
salt and pepper to taste

Materials:

4 bamboo skewers, soaked in water
nonstick vegetable spray

Place peppers, shrimp and artichoke hearts alternately on four bamboo skewers. Combine oil and garlic and brush onto the kebabs. Allow to marinate for about 30 minutes.

Spray grill with nonstick vegetable spray and place skewers diagonally on grill (figure A). Season with salt and pepper while grilling. Grill for approximately five or six minutes or until done. Place on a plate and serve.

Yield: 4 servings

Serving Suggestions

• Kebabs can be great fun for parties and other types of get-togethers because they go with so many combinations of marinades, sauces, condiments and side dishes. Set out bowls of various chunky foods and let guests create their own combinations.

• Try serving chopped sweet onions and green and red bell peppers alongside chunks of firm, fresh fruit such as pineapples, apples or peaches.

• Some choices to consider include blanched summer squash, highly seasoned homemade croutons, raw or cooked mushrooms, sliced fresh fennel and Belgian endive, raw or lightly cooked Brussels sprouts, radicchio, arugula and sauteed eggplant.

• A mixed grill menu is another possibility. Combine marinated and seasoned pork cubes with chunks of smoked sausage. Mix it up even more by adding some seafood treats such as lobster, monkfish, shrimp or scallops.

• Create a theme menu for a kebab feast. Get a taste of the Caribbean by using a citrus marinade for the meats and veggies, and by adding some chunks of pineapples to the kebabs. Serve with a fresh fruit salsa.

• Add some Southwestern flavor to the kebabs by marinating pork in adobo, which is a Philippine seasoning that is composed of chilies, herbs and vinegar. Serve with a selection of fresh salsas and maybe a spicy black-bean salad.

• Soak some hickory wood ships in water, and throw a couple of cups on a charcoal fire to add some smoky goodness to kebabs.

• The kebab is not only a fun way to prepare meat, but it is also a colorful, fanciful and easy way to grill vegetables. Make a vegetable side dish as attractive and tasty as the main course (figure B).

• Cutting vegetables into bite-size chunks before placing on the kebabs eliminates the need to slice cooked items. Just take them from the grill and directly to the plate (figure C).

• Arrange vegetable kebabs so that they're all about the same length (figure D). Hold the vegetable pieces so that the skewer slides between your index and middle fingers. Be very gentle with the vegetables.

Fresh Vegetable Kebabs
from All in Good Taste

Ingredients:

onion
zucchini
green pepper
colored bell peppers
cherry tomatoes
citrus fruits such as orange, lemon, lime or grapefruit
canola oil
seasonings such as curry powder, marjoram, garlic, thyme, etc.

Preparation:

Cut vegetables and fruits into large but bite-size chunks. Thread vegetables onto metal kebab skewers, starting with the firmest, which is the onion. Move to the softest, which is the cherry tomato, then back to firmest again.

Handle and slice vegetables and fruits carefully so as not to bruise or split them. Adjust them so that they fit snugly on the skewers.

Brush with canola oil. Sprinkle with spices. Grill over low heat to desired tenderness. Kebabs are done when the skin on the tomato starts to split.

Ingredients:

3 Tbs. fresh lime juice
2 tsp. grated lime zest
2 Tbs. tequila
2 Tbs. olive oil
1 Tbs. minced garlic
1 tsp. ground cumin
1 tsp. dried oregano
2 tsp. salt
1 tsp. freshly ground black pepper
1-1/2 lbs. pork, trimmed of fat and cut into 1-1/2-inch chunks
2 green bell peppers, cut into 1-inch squares
1 fresh pineapple, cut into 1-1/2-inch cubes (optional)

Preparation:

Whisk together lime juice, lime zest, tequila, olive oil, garlic, cumin, oregano, salt and pepper. Place meat in a large bowl and generously coat with the marinade. Marinate for two hours at room temperature or overnight in the refrigerator. (If using pork tenderloin and a high-acid marinade, limit the time to no more than two hours at room temperature.)

Kebabs are best cooked over direct heat on a covered charcoal or gas grill, but an open grill will also do. If using a marinade or brine, pat dry with paper towels before cooking. If using wooden skewers, soak them in cold water for 30 minutes before assembling kebabs.

Prepare a charcoal fire by layering the charcoal to vary the heat sources from high to medium. Put two cups soaked wood chips on the coals, if you wish. Put the kebabs on the grill directly over the hottest section. If any flaming occurs, cover the grill immediately, or move the kebabs to a cooler portion of the grill.

Grill the kebabs for about 90 seconds on one side, then turn. Cook for another minute or so, then move the kebabs to a cooler part of the grill and cover the grill. Continue cooking, turning the kebabs frequently until they are nicely browned and reach an internal temperature of 145 to 150 degrees, which should take seven to 10 minutes. Move them to the cooler parts of the grill if they start to burn.

When they are done, remove the kebabs from the grill and let them rest for five minutes, loosely covered with foil. Serve with sauces and condiments of your choice.

Yield: 4 servings

Chef's Notes:

• If using a covered gas grill, preheat both sides of the grill for 20 minutes, then shut off half the grill. Sear the kebabs directly over the heat for one to two minutes per side. Move them to the cooler side of the grill. Close the grill cover and roast the meat for 10 to 15 minutes or until it reaches an internal temperature of 145 to 150 degrees.

• This tangy marinade is also excellent with country-style spare ribs, steak and lamb chops. Do not use this marinade with center-cut pork loin. The meat is too lean and tender and thus will dry out from the acid in the lime juice.
  

Smoky Citrus Pork Kebabs
Distributed by Scripps Howard News Service

Ingredients:

1 lb. pork tenderloin, cut into 3/4- to 1-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 Tbs. prepared horseradish

Preparation:

Thread pork onto skewers. (If using bamboo skewers, soak in water for 30 minutes before using to prevent burning.) Stir together remaining ingredients for basting sauce. Place kebabs over medium-hot coals or under the broiler.

Toward the end of the cooking, brush generously with basting sauce. Grill or broil and turn to brown evenly, just until done--about 10 minutes.

Yield: 3 or 4 servings

Corn Dogs--The Poor Cousin of the Kebab Family

In a speech at the 1901 Minnesota State Fair, Teddy Roosevelt delivered his famous line, "Speak softly and carry a big stick." According to raconteur and food aficionado Paul James, this led to the development of a wide variety of fair foods that could be served on a stick--from caramel apples, cotton candy and kebabs to more adventurous stick-based treats such as pork chops and pickles.

In 1942, two Texans introduced the "corny dog," which was basically a frankfurter dipped in a heavy cornmeal batter and fried to a golden brown.

Try this recipe for making hot, delicious homemade corn dogs.

Corn Dogs
from Paul James' Home Grown Cooking

Ingredients:

oil for deep-frying
1 cup yellow cornmeal
1 tsp. salt
2 Tbs. honey
1 cup boiling water
1 egg, beaten
1/2 cup milk
2 Tbs. melted butter
1/2 cup all-purpose flour
2 tsp. double-acting baking powder
1 pkg. frankfurters, preferably all-beef
10 bamboo skewers, soaked in water

Heat oil to 350 degrees.

In a large bowl, combine cornmeal, salt, honey and boiling water and mix well. Beat together egg, milk and butter in a separate bowl. Stir egg mixture into cornmeal.

Sift together flour and baking powder, then incorporate it into the mix until smooth. Refrigerate batter for one or two hours to allow the cornmeal time to soak up excess moisture. Keep the frankfurters refrigerated until time to make the corn dogs. The batter will cling to the franks much better if both are chilled.

Insert bamboo skewers into the hot dogs, dip in batter, and place in a preheated fryer until golden brown--approximately eight to 10 minutes. Drain thoroughly and serve with lots of your favorite variety of mustard.

Yield: 4 servings

Preparation Ideas

Professional chef Andrew Zimmern shares some more ideas for preparing tasty kebabs.

• Kebabs make great appetizers or even desserts. For dessert kebabs, put a variety of fruits on a skewer. Use dried fruits such as apricots or figs. Grilling brings the sugars out of fruits and emphasizes the flavors.

• Kebabs can also be cooked under a broiler. Brush fruits, vegetables and meats with a bit of seasoned oil. Go easy on the oil, though. Excess oil will drip onto the grill or broiler pan, causing flare-ups, which can burn the kebabs and leave them with a sooty coating.

• Make a mixture of olive oil, vinegar, finely diced shallots and garlic to brush onto the kebabs.

• When cutting food for the kebabs, try to keep everything about one inch square. This is a good bite-size portion. Do not worry about being exact, though. After all, vegetables are not perfectly square.

• If you decide to use onions on kebabs, remember that red onions are the best to use because they have great flavor and less sodium. Do not cut onions into large pieces because a large hunk of onion on a skewer will not cook through, leaving the inside raw. Try separating the layers of the onion a bit to speed up the cooking time.

• Button mushrooms and cherry tomatoes are great kebab items that can be added whole. Lightly cook the outside of mushrooms before placing them on the skewer to prevent cracking. Throw the mushrooms on the grill or under a broiler just long enough to cook the outside a bit, leaving the inside raw.

• Beef, chicken, shrimp, pork and veal all work great as kebab meats. Cut meat into cubes, and slice shrimp in half lengthwise. Use an expensive cut of beef, such as sirloin, for kebabs. A more expensive cut of meat tastes better when cooked medium-rare on a skewer.

• Grilling fruits and vegetables adds a great flavor and is a good way to get children to try them. Let the children share in the preparation as well. Have them help you slide the ingredients onto the skewers.