I love kebobs! They come in all sorts of flavors, colors and textures to tantalize anyone?s taste buds. Kebobs have infiltrated American cuisine. They come the traditional way like shish kebobs but also come in appetizers, fruit, veggies, dessert and everything in between. On our recent trip along the California coastline we stopped at a restaurant in Pismo Beach at the Sea Venture hotel. I enjoyed a small plate of Pismettes. Pismettes were chicken, shrimp, beef filet and vegetable kabobs or skewers dramatically served with a trio of sauces. They were awesome and just the perfect portion!
The history of shish kebob originates from the Turkish words, skewer and meat. They were the perfect solution for the nomadic tribes and invading warriors in Turkey where they would eat various cuts of meat marinated, speared with swords and roasted over the open fire. Shish kebobs are traditionally just like their history, marinated meat and vegetables. Today we put them on skewers instead of a sword. Kebobs have adapted into other cultures. Skewers of all meat called satay or sate can be found in Thai, Indonesian and Malaysian food, which are served with dipping sauces. Skewers of meat or poultry can be found in Japan as yakitori, France as brochettes and in Portugal as espetadas.
Kebobs are great for parties. They have a very dramatic presentation and can also help with portion control.
It can also be fun to make your own Edible Arrangements, which are decorative fruit kabobs. Cut fruit and firm cookies/cake into shapes of hearts, stars and stick them in anything from a pumpkin, small melon to a pineapple. Kid-friendly kabobs turn bananas, grapes, strawberries and bananas into Grinches, snowmen and caterpillars. I?ve even seen Peep kebobs!
Over or undercooked meat and raw veggies are just not cool. Here are a few tips for traditional shish kebobs this grilling season.
1. Cut up your protein and veggies/fruit in similar, bite sized pieces.
2. Throw the pieces in a baggie with marinade for at least two hours or overnight. Doing this the night before would be perfect for working families.
3. No time to marinate, just sprinkle with your favorite spices at least 30 minutes ahead of grilling while you are prepping the grill.
4. Want to make a pretty perfect kebob? Parboil your veggies/fruit before spearing them alternately with your meat on the skewers.
5. Make your kebobs loosely so they will get cooked thoroughly.
6. No time to parboil?make your kebobs all of the same ingredient. Then you can grill each kebob with perfection!
7. If ingredients are the type to spin on the skewer, try using 2 wooden skewers to keep food in place. It makes it much easier to turn and you won?t end up with a burnt and raw side.
8. Keep food safety in mind. Marinate your meats, poultry and seafood in the fridge. Cooking all meats to a safe temperature of 145 degrees for beef, pork and lamb, 165 degrees for poultry, and fish at 145 degrees or until opaque. Let them rest a few minutes before enjoying.
This summer add some pizzazz into your next gathering. Add kebobs! Try red, white and blue kebobs for the upcoming July 4th holiday. Make it a bobfest!
Eat Well and healthy
Shelly
Citrus Marinated Beef and Fruit Kabobs beefitswhatsfordinner.com
1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 medium orange
1/4 cup chopped fresh cilantro leaves
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
chopped fresh cilantro leaves (optional)
Grate peel & squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bags; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145?F) to medium (160?F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.
Grilled Pork and Sweet Potatoes with Pumpkin Aioli porkinspired.com
chopped parsley for serving
skewers
1 lb pork loin, cut in two 8 oz pieces
sprinkle garlic salt
sprinkle pumpkin pie spice
cooking oil
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
pumpkin aioli
1/2 cup mayonnaise
2 tablespoons pumpkin puree
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
If using wooden skewers soak them in water now. Pre heat the oven to 375 degrees F with the rack in the middle. Toss the sweet potatoes with 1 Tbsp. oil, pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers. Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly. Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1
inch cubes. Keep the pan oiled, you will add the skewers back onto it. Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through. For the pumpkin aioli: Mix all the ingredients together. Serve with tabouli, cous cous, rice or pasta.
Spiced Chicken and Grape Skewers Ellie Krieger foodnetwork.com
2 tablespoons olive oil
1/2 teaspoon lemon zest 1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 lb. boneless skinless chicken breast,
cut into 3/4-inch cubes
8 (10-inch) skewers
1 1/2 cups seedless green grapes
Cooking spray
2 Tbsp. fresh mint leaves
1 lemon, cut into wedges
In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.
Banana Split Kabobs
3 Bananas ? of a cored and peeled pineapple 6 Strawberries 1 cup dipping chocolate 1/4 cup Chopped Peanuts 12 Skewers
Cut strawberries in half. For each strawberry half, cut an equal size piece of banana and pineapple. Place pineapple on first, then banana and lastly strawberry. Place in freezer for 10 minutes. Line a tray with wax paper or parchment paper. Put chopped nuts in small plate to use for dipping. Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth. Dip cold fruit in chocolate, then into nuts, then place on prepared tray. Chill.
