Aug. 28—Long before corn dogs or ice cream bars, food on a stick meant kebabs.
Like a whole meal skewered and ready to grill, kebabs are one of the easiest ways to prepare a special meal for a few or a crowd. The beauty is that most foods grilled on skewers are delicious and easy to put together. Meats, of course, like beef, chicken, lamb and pork but also fish, vegetables and fruits are typical. Thread them on a skewer and you're ready to go. Well, almost.
You can go the easy route and head to a local market where you can buy kebabs already marinated and ready to grill. Hy-Vee and Ye Olde Butcher Shoppe have them as do most other area markets.
Or consider buying the ingredients and putting them together yourself, a little more work but worth it. (And with the money you save, buy a nice bottle of wine.)
It's all pretty simple but there are a few things to consider. Whatever you are going to use as the protein, cut into smaller chunks for more even cooking. Standard sizes are 3/4-inch by 1-1/2-inch. Vegetables are a big part of the kebab event and there aren't many that don't take to it — sweet bell peppers, mushrooms, squashes, zucchini, onions, eggplant, Brussels sprouts and cherry tomatoes.
While alternating the protein with the vegetables makes a pretty picture, it's best to thread them on separate skewers. Why? Because they're all done at different times. Thinking monochromatic gives you better control. You can color coordinate when you place the finished foods on a serving platter.
All kebabs benefit from a marinade or a rub to add additional flavor and interest as well as to tenderize. Most are based on a wine, lemon juice, fruit juices, balsamic vinegar, or soy sauce, maybe fresh ginger or garlic. Be careful with how long meat sits in the marinade. Too long and meats can suffer. Herb rubs are a mixture of spices and dried herbs rubbed directly into the meat and do an excellent job of adding flavor. There's also nothing wrong with the old stand-by, a little rub of olive oil, salt and pepper. Vegetables don't need much except a smear of olive oil.
What are the best cuts of meat to make kebabs from?
Tony, a butcher at Ye Olde Butcher Shoppe, suggests top or bottom sirloin though some customers use tenderloin. There they have ready-made kebabs of not just beef but also pork and chicken, all with several marinades but no vegetables. "If a customer orders them and we have them we'll do it," he says.
If using pork, the pork butt and tenderloin are popular as kebabs. Chicken thighs do a better job than breasts because they have such good flavor and stay juicier. Use boneless and skinless. The original kebabs from the Middle East centuries ago were made with lamb. Even now lamb is popular and both butchers and chefs suggest using the lamb shank or the leg. The best fish for kebabs are shrimp, swordfish, salmon and tuna.
As you plan your kebab grilling a few things to keep in mind: Preheat the grill so its hot, 375 is recommended. Rub the grates with a paper towel with plenty of oil. Also, scrape off any "left-overs" from previous grilling. It's helpful to use a meat thermometer — 165 for chicken,145 for beef. If the kebabs stick to the grate, leave them on a little longer as they may not be quite done. If using wooden skewers be sure to soak them in water for 20-30 minutes. Now, go at it.
1/2 cup soy sauce
1/4 cup sake or dry sherry
2 tablespoons light or dark brown sugar
2 garlic cloves minced
2 tablespoons minced fresh ginger
2 tablespoons peanut oil
Combine all the ingredients in a bowl and mix well. Pour over meats to be marinated, cover, and let sit 2 hours. This works well with beef, pork, chicken.
1/2 cup olive or vegetable oil
1/3 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon black pepper
Combine all ingredients in a bowl until well combined, then pour over kebab meats of your choice. Cover, refrigerate for 2 hours. Bring to room temperature before grilling.
2 tablespoons paprika
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons light or dark brown sugar
1 tablespoon ground cumin
1 tablespoon dry Coleman's mustard
1 teaspoon ground sage
1 teaspoon dried oregano
1/8 cup salt
1 tablespoon freshly ground black pepper
Mix everything together in a small bowl or jar. Rub the kebab meat all over with the rub and let sit at room temperature for 1-2 hours or overnight in the refrigerator. (Make double the recipe and store for months in a sealed jar).
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar (optional)
Combine all ingredients in a small bowl, then transfer to a covered container and store in a cool dry place until ready to use.
Post Bulletin food writer Holly Ebel knows what's cookin'. Send comments or story tips to life@postbulletin.com .
