Kabob recipes
By Catalogs Editorial Staff
Here are some delicious kabob recipes
Kabob recipes have become very common in many world cuisines. The term, shish kabob comes from the Turkish and translates into ?skewer? and roasted meat.? Preparing meat over an open fire or barbecue pit, (from the French, ?barbe to queue?) and grilling meats and steaks to perfection is an ancient culinary art that has developed in many different ways down through the centuries. In the ancient world, kabob recipes were the natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize but also to eliminate gamey flavor.
It is known that Christopher Columbus was fond of Portuguese espetadas, which is a beef shish kabob marinated in wine and roasted over an open fire.
Oriental cultures prepare satay, which consists of roasted skewered meats served with dipping sauce usually made from peanuts. Japan is known for its yakitori, which is grilled skewered fowl and in France brochettes, meaning ?skewers? are very popular.
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Some general tips when preparing kabob recipes
1- Make sure steak is an even thickness.
Choose cuts of meat for your kabob recipes that are 1 to 1-1/4 inch thick. Pay special attention to bone-in cuts, as meat near the bone always takes a bit longer to cook. Best cuts for grilling are: New York strip, T-bone, porterhouse, sirloin, filet mignon and rib eye. Ground beef won?t work well here, if at all.
2- Use marinades carefully.
Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.
3- If using wooden skewers, soak them in water at least 30 minutes before using. It also is helpful if using corn to first pierce it with a metal skewer or a paring knife before threading it onto a wooden skewer.
Some cool kabob recipes to try on your own grill
Mediterranean Garlic Herb Beef Skewers
Ingredients
1- 4 garlic-herb seasoned skewers
2- 1/2 cup white wine
3- 1-1/4 pounds boneless beefsteak, cut into 2-inch chunks
4- 8 medium mushrooms
5- 8 (1-1/2 inch) pieces red onion
6- Salt and freshly ground pepper to taste
7- Olive or salad oil, as needed
Directions
1- Soak skewers in white wine for 10 to 15 minutes.
2- Thread onto a skewer in the following order: beef-mushroom-onion, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers.
3- Let sit for 10-20 minutes in refrigerator.
4- Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.
5- Place on a preheated medium-high grill and cook until beef is cooked to desired doneness, about 4 to 5 minutes per side.
Asian Beef Kabobs
Emeril Lagasse developed this classic kabob recipe consisting of beef cubes, thick slices of corn on the cob, and peppers. The marinade is made from a combination of oranges, steak sauce, red wine, chili peppers and green onions.
Ingredients
1- 2 cups red wine
2- 1/2 cup steak sauce
3- 3 oranges, sliced into rounds
4- 1 bunch green onions, sliced
5- 4 small red chili peppers, seeded and finely chopped
6- 4 large cloves garlic
7- 1-1/2 teaspoon ground ginger
8- Salt and pepper to taste
9- 3 pounds beef sirloin steak, boneless, cut across grain into 1/4 inch strips
Directions
1- Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chili peppers, garlic, and ginger. Season with salt and pepper to taste.
2- Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent burning.
4- Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.
Kabob recipes are delicious and nutritious all year round. Try some today for a real gourmet delight.
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