Kebab me!
April 17, 2012 9:56 AM Subscribe
Book club at my house on Friday. I've decided to make grilled kebabs. If you were going to someone's house for kebabs what would you want to see? Tips/tricks/recipes, please!
I was going to have chicken, shrimp and beef kebabs (all on separate sticks) and then kebabs with various veggies and maybe some pineapple. I'm looking for marinade suggestions, cooking suggestions, ingredient suggestions, etc. What kebab features make you happy?
Thanks!
I was going to have chicken, shrimp and beef kebabs (all on separate sticks) and then kebabs with various veggies and maybe some pineapple. I'm looking for marinade suggestions, cooking suggestions, ingredient suggestions, etc. What kebab features make you happy?
Thanks!
The best kebabs of any kind have a certain amount of charring on the outside, whilst being tender inside. It's tricky to get that balance right.
Have you thought of also doing lamb kofta kebabs? They're fantastic with a yoghurt/mint or chilli sauce.
posted by pipeski at 10:00 AM on April 17, 2012
Have you thought of also doing lamb kofta kebabs? They're fantastic with a yoghurt/mint or chilli sauce.
posted by pipeski at 10:00 AM on April 17, 2012
Response by poster: Oooh, I never though about cheese on a kebab. Great idea, thank you!!!
posted by corn_bread at 10:01 AM on April 17, 2012
posted by corn_bread at 10:01 AM on April 17, 2012
Seconding a suggestion for lamb - it's delicious on a kebab. For another twist, you could do satay chicken and peanut sauce.
posted by jquinby at 10:07 AM on April 17, 2012
posted by jquinby at 10:07 AM on April 17, 2012
I find marinating the shrimp in a little lemon, olive oil, salt, and garlic overnight turns them into powerhouses, and that they cook fast, so it's best to have most of the veggies on separate sticks, too. Fruits other than pineapple are also amazing on the grill, including banana, peach, and mango - there may even be a previous thread on grilled fruit. It makes a great dessert, especially over vanilla ice cream.
posted by ldthomps at 10:11 AM on April 17, 2012 [1 favorite]
posted by ldthomps at 10:11 AM on April 17, 2012 [1 favorite]
A side of tzatziki, please!
posted by fairmettle at 10:12 AM on April 17, 2012 [1 favorite]
posted by fairmettle at 10:12 AM on April 17, 2012 [1 favorite]
You might already know this, but in case you don't: Before you put the fruit kabobs on, scrub the grill really clean, and make sure it's well-oiled, or your fruits (especially things like peaches and bananas) will stick like the devil.
posted by rtha at 10:14 AM on April 17, 2012 [1 favorite]
posted by rtha at 10:14 AM on April 17, 2012 [1 favorite]
Imitation crab chunks on kebabs was my single most mindblowing thing ever. Also, seconding that they cook very fast, so having them already prepared and ready to grill in advance will save you heartache.
posted by corb at 10:15 AM on April 17, 2012
posted by corb at 10:15 AM on April 17, 2012
simple, but surprisingly tasty marinade... Newman's Own olive oil and vinegar dressing with a bit of lemon juice added.
posted by drhydro at 10:18 AM on April 17, 2012
posted by drhydro at 10:18 AM on April 17, 2012
Maybe this is me being spazzy, but I appreciate having the kebabed items de-kebabed at the time they are served. I find it awkward to cut/pry meat off the stick, especially if I'm balancing a plate on my lap. Using the grill tongs to pull the stick out seems like a natural workflow and makes it easier on your guests.
posted by handful of rain at 10:21 AM on April 17, 2012 [1 favorite]
posted by handful of rain at 10:21 AM on April 17, 2012 [1 favorite]
For tender chicken kebaps, cut your chicken into cubes and marinate at least overnight in a Ziploc bag with Greek yogurt, lemon juice, olive oil, thyme, garlic and salt and pepper. This way, your chicken kebaps will be delightfully tender and juicy once you grill them.
I'd also recommend marinating your veggies in olive oil, a good balsamic vinegar, salt and pepper and whatever fresh herbs you have on hand for tastier results.
If you can get your hands on some speedie marinade for your meat, that stuff makes kebaps taste incredible and oh-so tender, too. We suspect it's pretty much just Italian dressing but still mail-order regularly.
posted by halogen at 10:22 AM on April 17, 2012 [2 favorites]
I'd also recommend marinating your veggies in olive oil, a good balsamic vinegar, salt and pepper and whatever fresh herbs you have on hand for tastier results.
If you can get your hands on some speedie marinade for your meat, that stuff makes kebaps taste incredible and oh-so tender, too. We suspect it's pretty much just Italian dressing but still mail-order regularly.
posted by halogen at 10:22 AM on April 17, 2012 [2 favorites]
Another thing I learned only after failure: if you're using wooden/bamboo skewers, soak them overnight first.
posted by pipeski at 10:23 AM on April 17, 2012 [1 favorite]
posted by pipeski at 10:23 AM on April 17, 2012 [1 favorite]
I, for one, would be mildly disappointed if my skewered meat were not served on a skewer.
posted by halogen at 10:23 AM on April 17, 2012 [3 favorites]
posted by halogen at 10:23 AM on April 17, 2012 [3 favorites]
Cherry tomatoes, zucchini, pieces of red onion and big chunks of bell pepper are all great for veg kebabs. Some people like mushrooms, but they are banned from Stardust Manor. Beef kebabs taste great with some dry rub something like this. Target (Archer Farms) has a ready-made one that I use that doesn't seem to be on their website. Then I add a big salad and/or tabbouleh. As far as basting goes, I brush everything with olive oil or a mixture of oil and lemon juice. Lean pork chunks are also great kebab meat, but may need a tenderizing marinade.
posted by Kitty Stardust at 10:29 AM on April 17, 2012
posted by Kitty Stardust at 10:29 AM on April 17, 2012
Coobeastie has it! Halloumi kebabs are awesome.
posted by amarynth at 10:34 AM on April 17, 2012 [2 favorites]
posted by amarynth at 10:34 AM on April 17, 2012 [2 favorites]
Lamb would be unimaginably delicious and I am slavering at my desk now. Stuff like courgette and summer squash also grill up nicer/take more marinade if you slice them lengthwise (long strips) and then skewer them in an s-shaped ribbony sort of way.
(Also, if anyone has food allergies/preferences it might be a good idea to keep the shellfishy stuff to one section of the grill only. Similarly, sometimes vegetarians/vegans don't like to have their stuff cooked on the same grill bits as meat items.)
posted by elizardbits at 10:44 AM on April 17, 2012
(Also, if anyone has food allergies/preferences it might be a good idea to keep the shellfishy stuff to one section of the grill only. Similarly, sometimes vegetarians/vegans don't like to have their stuff cooked on the same grill bits as meat items.)
posted by elizardbits at 10:44 AM on April 17, 2012
I serve kabobs (referred to as "thingies on a stick" in my circle of friends) often at BBQ get-togethers or potlucks. People think I have secret Asian recipes. I don't.
1) I marinate either beef stew chunks or boneless skinless chicken thighs with this Filipino marinade.
2) I grill the beef stew chunks or the chicken things and baste this sweet chili sauce on the meat.
Either way, the meats cook fast. You want high heat to char the outsides, but be careful not to overcook.
I get hounded for the "recipes." HAHAHAHA.
By the way, I quit using sticks. Instead, I use one of those grill toppers that allow you to cook small food items without them falling into the fire. SO much easier and does the same thing and you can cook a lot of meat at a time. This will save you oodles of time.
posted by HeyAllie at 11:10 AM on April 17, 2012
1) I marinate either beef stew chunks or boneless skinless chicken thighs with this Filipino marinade.
2) I grill the beef stew chunks or the chicken things and baste this sweet chili sauce on the meat.
Either way, the meats cook fast. You want high heat to char the outsides, but be careful not to overcook.
I get hounded for the "recipes." HAHAHAHA.
By the way, I quit using sticks. Instead, I use one of those grill toppers that allow you to cook small food items without them falling into the fire. SO much easier and does the same thing and you can cook a lot of meat at a time. This will save you oodles of time.
posted by HeyAllie at 11:10 AM on April 17, 2012
If you are kebabing, it's easy to add a chicken satay (thin sliced grilled chicken on a stick with a spicy peanut sauce) which is super tasty.
posted by jenkinsEar at 11:15 AM on April 17, 2012
posted by jenkinsEar at 11:15 AM on April 17, 2012
People seem to get very upset at this concept until they experience the reality, but there's nothing as untasty* as burnt green peppers and disappeared tomatoes; make skewers of individual items - so that they cook properly - and then de-skewer onto a plate for people to serve themselves. There's a reason souvlaki and kofta and satay, etc is not traditionally served on multi-ingredient skewers. That reason is "so it tastes good." Nobody really wants a skewer of obliterated shrimp and barely-warm zucchini.
*I personally do not eat raw or charcoaled onions, am mildly allergic to peppers and also think they are gross. And some people are allergic to shellfish in a way that means it really must remain segregated from other ingredients. Just keep it all apart.
Another tip: two skewers means you can flip it without everything staying where it was while you turn just the stick.
posted by Lyn Never at 12:31 PM on April 17, 2012 [1 favorite]
*I personally do not eat raw or charcoaled onions, am mildly allergic to peppers and also think they are gross. And some people are allergic to shellfish in a way that means it really must remain segregated from other ingredients. Just keep it all apart.
Another tip: two skewers means you can flip it without everything staying where it was while you turn just the stick.
posted by Lyn Never at 12:31 PM on April 17, 2012 [1 favorite]
It would be nice to have a couple veggie options if there's any chance of that being an issue - and securing a little portion of the grill for the veggie skewers is a nice idea.
Mushrooms are nice and "meaty" for the non meat eaters.
posted by latkes at 12:40 PM on April 17, 2012
Mushrooms are nice and "meaty" for the non meat eaters.
posted by latkes at 12:40 PM on April 17, 2012
Sumac is a lovely ingredient to give your kebabs a bit of visual zing & Middle Eastern flavour. Especially good sprinkled on garlicky chicken kebabs, it's also essential on a side of sliced (& soaked in icy water then drained) red onions, perhaps with a bit of chopped parsley.
Just in case you weren't planning this anyway, it's nice to allow people to construct their own kebab rolls, eg with pita or lebanese bread, or even pide. Warm them up, or grill with a bit of oil baste, then let people build their own rolls with sides like hommus, tzatziki, tabouli, pickled vegetables (torshi), salad leaves, tomato, chilli sauce, etc. You can have everything prepared in advance other than the actual kebabs.
posted by UbuRoivas at 2:28 PM on April 17, 2012
Just in case you weren't planning this anyway, it's nice to allow people to construct their own kebab rolls, eg with pita or lebanese bread, or even pide. Warm them up, or grill with a bit of oil baste, then let people build their own rolls with sides like hommus, tzatziki, tabouli, pickled vegetables (torshi), salad leaves, tomato, chilli sauce, etc. You can have everything prepared in advance other than the actual kebabs.
posted by UbuRoivas at 2:28 PM on April 17, 2012
tzatziki is a lifesaver if the kebabs are over cooked, dry or over charred.
posted by furtive at 8:09 PM on April 17, 2012
posted by furtive at 8:09 PM on April 17, 2012
Various marinades:
Korean style, for chicken thigh chunks, honey, black pepper, soy sauce, sesame oil, kochujang (Korean chile paste).
Tandoori: yogurt, olive oil, cumin, turmeric, coriander, garam masala, red chile powder, minced garlic, minced ginger, salt, pepper.
Tex-mex (good with pork or beef, too) lime, tequila, chipotle, oregano, cumin, salt, pepper.
Mediterranean-ish: rosemary, oregano, olive oil, lemon juice, garlic, salt, pepper.
Separating the meat chunks with onions and mushrooms, or onions and chunks of bell pepper, can give a nice change of mouth feel.
posted by Ghidorah at 8:34 PM on April 17, 2012
Korean style, for chicken thigh chunks, honey, black pepper, soy sauce, sesame oil, kochujang (Korean chile paste).
Tandoori: yogurt, olive oil, cumin, turmeric, coriander, garam masala, red chile powder, minced garlic, minced ginger, salt, pepper.
Tex-mex (good with pork or beef, too) lime, tequila, chipotle, oregano, cumin, salt, pepper.
Mediterranean-ish: rosemary, oregano, olive oil, lemon juice, garlic, salt, pepper.
Separating the meat chunks with onions and mushrooms, or onions and chunks of bell pepper, can give a nice change of mouth feel.
posted by Ghidorah at 8:34 PM on April 17, 2012
You can use rosemary as skewers and wrap the shrimp in prosciutto.
posted by knile at 2:52 AM on April 18, 2012
posted by knile at 2:52 AM on April 18, 2012
This thread is closed to new comments.
posted by Coobeastie at 9:59 AM on April 17, 2012 [7 favorites]