Shish my kebabs
September 21, 2010 3:31 PM Subscribe
Grilling: what should I put on a skewer? I am enjoying the urban luxury of my first ever charcoal grill, but after a summer of plain steaks, burgers and fish, I'm ready to branch out into the world of kebabs. What are some interesting X-on-a-stick recipes?
This is my go-to when I have no time and want a cheap, tasty dinner.
posted by Inspector.Gadget at 3:33 PM on September 21, 2010 [1 favorite]
posted by Inspector.Gadget at 3:33 PM on September 21, 2010 [1 favorite]
I really love pineapple on the grill... marinate some cubes of chicken in teriyake, honey, and ginger, then alternate w/ pineapple on the skewer.
Halloumi or other such grillable cheese is also super delicious; would be great with bell peppers, tomatoes, zucchini, onions, etc.
Bacon-wrapped water chestnuts are wonderful when done in the oven, wonder how they'd come out grilled?
posted by miss_kitty_fantastico at 3:39 PM on September 21, 2010 [1 favorite]
Halloumi or other such grillable cheese is also super delicious; would be great with bell peppers, tomatoes, zucchini, onions, etc.
Bacon-wrapped water chestnuts are wonderful when done in the oven, wonder how they'd come out grilled?
posted by miss_kitty_fantastico at 3:39 PM on September 21, 2010 [1 favorite]
It's kind of low rent, but we really enjoy boneless chicken thighs marinated in lime, garlic and a few drops of sesame oil. They skewer up real nice.
posted by bonobothegreat at 3:44 PM on September 21, 2010
posted by bonobothegreat at 3:44 PM on September 21, 2010
I really like this for chicken + veggie kabobs:
chicken, onions, bell peppers
2:2:1 proportion of low sodium soy sauce, honey (microwave the honey a bit first so it mixes well), and some kind of vegetable oil
large handful of finely chopped ginger for every ~1.5 cups of soy sauce
garlic
couple dashes of worchester sauce
dash of sesame oil (don't go overboard with this or it will dominate all the other flavors)
sriracha to taste
Probably go with a cup of soy sauce for every 1.5lbs of meat and an equal volume of veggies.
Mix it all up, marinate for 1-2 days. Sweet, spicy, and gingery chicken and veggie kabobs. They've been a hit whenever I've made them and pretty simple to make.
posted by I like to eat meat at 3:46 PM on September 21, 2010
chicken, onions, bell peppers
2:2:1 proportion of low sodium soy sauce, honey (microwave the honey a bit first so it mixes well), and some kind of vegetable oil
large handful of finely chopped ginger for every ~1.5 cups of soy sauce
garlic
couple dashes of worchester sauce
dash of sesame oil (don't go overboard with this or it will dominate all the other flavors)
sriracha to taste
Probably go with a cup of soy sauce for every 1.5lbs of meat and an equal volume of veggies.
Mix it all up, marinate for 1-2 days. Sweet, spicy, and gingery chicken and veggie kabobs. They've been a hit whenever I've made them and pretty simple to make.
posted by I like to eat meat at 3:46 PM on September 21, 2010
Your choice of protein (chicken, pork or beef) cut into large chunks, with quartered onions, quartered potatoes, halved beets, quartered peppers, whole mushrooms, and chunks of zucchini or summer squash work great. Marinate your meat (and veggies if you want) for at least 30 minutes before cooking. Make sure to rotate the skewers frequently so the veggies don't burn and the meat cooks thoroughly.
If you don't want as much work, thread all the meat on one skewer and the veggies on others. Put the meat on the hotter part of the grill so it cooks through and the veggies a little towards the outside so they cook but don't burn.
posted by garnetgirl at 3:47 PM on September 21, 2010
If you don't want as much work, thread all the meat on one skewer and the veggies on others. Put the meat on the hotter part of the grill so it cooks through and the veggies a little towards the outside so they cook but don't burn.
posted by garnetgirl at 3:47 PM on September 21, 2010
Chicken tikka is awesome, and getting the flavor just right depends on grilling the chicken on skewers. If you make extra, you can make a chicken tikka masala curry with the leftovers the next day.
posted by vorfeed at 3:49 PM on September 21, 2010
posted by vorfeed at 3:49 PM on September 21, 2010
Grilled Peaches on a stick!
Slice up the peaches into kabob-able sizes. Dip it in a mixture of brown sugar and a little bit of cinnamon then grill it until the sugar starts to melt/caramelize a little bit. Makes for a great dessert (though a little bit messy)!
posted by astapasta24 at 3:55 PM on September 21, 2010 [2 favorites]
Slice up the peaches into kabob-able sizes. Dip it in a mixture of brown sugar and a little bit of cinnamon then grill it until the sugar starts to melt/caramelize a little bit. Makes for a great dessert (though a little bit messy)!
posted by astapasta24 at 3:55 PM on September 21, 2010 [2 favorites]
eggplant.
posted by wocka wocka wocka at 4:31 PM on September 21, 2010
posted by wocka wocka wocka at 4:31 PM on September 21, 2010
Slice zucchini the long way, brush on some olive oil, shake on some italian seasoning (or plain ole salt & pepper). They cook super fast and are yummy!
posted by Ochre,Hugh at 4:31 PM on September 21, 2010
posted by Ochre,Hugh at 4:31 PM on September 21, 2010
Fish ka bobs! Take any of your favorite firm fishes -- shark and swordfish do very well, add shrimp and scallops, marinate in Old Bay, a garlic lime sauce or your favorite, skewer with cubes of onion, squash, egglant, baby bellas and cherry tomatoes. Yum!
posted by vers at 4:37 PM on September 21, 2010
posted by vers at 4:37 PM on September 21, 2010
Jumbo Shrimp, cherry tomato, chunk of onion, mushroom cap, zucchini, repeat, repeat. Marinate it it you wish: Beer, Whiskey, Teriyaki, Citrus punch,...what ever you want, it's all good. you can
substitute sea scallops for a twist.
posted by lobstah at 4:47 PM on September 21, 2010
substitute sea scallops for a twist.
posted by lobstah at 4:47 PM on September 21, 2010
Pizza!
Steven Raichlen's "How To Grill" is an awesome resource, with lots of great recipes.
posted by cyndigo at 5:09 PM on September 21, 2010
Steven Raichlen's "How To Grill" is an awesome resource, with lots of great recipes.
posted by cyndigo at 5:09 PM on September 21, 2010
Green and Red peppers, onions, mushrooms. The real trick is to marinate everything in balsamic vinegar for a few hours before hand.
posted by VTX at 6:25 PM on September 21, 2010
posted by VTX at 6:25 PM on September 21, 2010
right this minute, I'm making bacon-wrapped jalapeno poppers.
half jalapenos and cut out seeds & membranes, depending on how hot or mild you like them (wear gloves!) -- if you are wimpy like me, boil about four minutes to ensure the worst of the heat is gone.
mix cream cheese, powdered ranch dip mix, green onions if you like, & shredded other cheese if you like -- I use trader joe's quattro formaggio.
stuff cheese goop in pepper halves. wrap half-slices of (turkey) bacon around and stab with skewer (or toothpick).
grill til bacon's crispy!
devour.
posted by changeling at 7:18 PM on September 21, 2010
half jalapenos and cut out seeds & membranes, depending on how hot or mild you like them (wear gloves!) -- if you are wimpy like me, boil about four minutes to ensure the worst of the heat is gone.
mix cream cheese, powdered ranch dip mix, green onions if you like, & shredded other cheese if you like -- I use trader joe's quattro formaggio.
stuff cheese goop in pepper halves. wrap half-slices of (turkey) bacon around and stab with skewer (or toothpick).
grill til bacon's crispy!
devour.
posted by changeling at 7:18 PM on September 21, 2010
garnetgirl mentioned it, but I wanted to call it out separately, 'cuz it's the best advice I have: instead of making a-little-bit-of-everything on each skewer, make solid skewers of the same ingredients. It makes a HUGE amount of difference, because you can concentrate on getting them grilled PERFECTLY for each of the ingredients you're using. It's a little less flashy on the plate, but once your guests taste how much better it is that the meat is cooked through but still juicy, and the veg are tender and carmelized but not burnt all over, they'll love it!
posted by OneMonkeysUncle at 7:38 PM on September 21, 2010
posted by OneMonkeysUncle at 7:38 PM on September 21, 2010
I'm seconding anyone who mentions squash. Both green and yellow. I don't like squash, but I love grilled squash
posted by Redhush at 8:19 PM on September 21, 2010
posted by Redhush at 8:19 PM on September 21, 2010
sea scallops - they are perfect seared on the outside food. Bacon and scallops would be amazing. Any vegetables - just cut everything in even-sized pieces
posted by elvissa at 8:39 PM on September 21, 2010
posted by elvissa at 8:39 PM on September 21, 2010
Have you considered actual kabob: ie form some ground lamb, mint, parsley, garlic and salt on a stick? They actually grill up very nicely.
posted by Gilbert at 9:30 PM on September 21, 2010
posted by Gilbert at 9:30 PM on September 21, 2010
Chicken satay is awesome. This is the recipe I use - soak the skewers for half an hour first or they will burn, which goes for all bamboo skewer on grill recipes.
posted by mygothlaundry at 9:32 PM on September 21, 2010
posted by mygothlaundry at 9:32 PM on September 21, 2010
Little chunks of lamb marinated overnight in yoghurt, sumac, pomegranate molasses, dried mint and dried chilli flakes. Amazing, especially in pita bread. I made this some time back for a dinner, and they were delicious and basically foolproof.
posted by tavegyl at 1:46 AM on September 22, 2010 [1 favorite]
posted by tavegyl at 1:46 AM on September 22, 2010 [1 favorite]
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(i take brisket sauce and mix it with stubbs bbq)
i also recently learned - don't cook a bunch of stuff on one skewer, but cook like with like (all the onions on one, mushrooms on another, tomato on another, bell peppers on another) and then mix them on your plate. that way you can better control done-ness and cooking times.
posted by nadawi at 3:33 PM on September 21, 2010 [1 favorite]