Party on a STICK!
If you can slide it on a skewer, you can GRILL it. These simple KEBAB combos make them foolproof. Just match a marinade or glaze to meat and/or veggies and your barbeque just got a lot more flavourful.
Kebab Confidential: they can be tricky since different meats and veggies cook at different times. The key is to make single ingredient skewers. If combining ingredients (which I like because they look prettier) choose those with similar cooking times. It makes sense that peppers will take a bit longer than cherry tomatoes, etc.
Marinate chicken, beef, lamb, or pork 8 to 24 hours for best results. Before marinating the meat, reserve some marinade to brush over the kebabs while they cook. Discard any remaining marinade. For fish: 20 to 40 minutes is enough, since doing so for any longer could “cook” the fish kind of like a ceviche. Marinating shrimp can make them tough.
Adding vegetables – skewer them all in the same direction so that they cook evenly. Brush marinade or glaze on while cooking: don’t marinate them.
Bread – I’m talking about hearty, crusty bread (not sandwich style) …it toasts beautifully on the Barbie. As with veggies, brush marinade/glaze on while grilling. You can add cubes to your skewers too.
A few good Marinades:
In a liquid measuring cup, combine ingredients. Reserve ¼ cup and pour remaining marinade into a zip-lock bag. Add 1 ½ pounds of meat (for 4 people) and toss to coat. Refrigerate. Use reserve to brush over meat and vegetables while grilling.
Buttermilk-Dill: great for chicken or lamb. Combine ¾ cup buttermilk, 3 garlic cloves (crushed with a press), ¼ cup chopped fresh dill, 1 tsp. salt and ½ tsp. pepper.
Balsamic-Rosemary: great for beef, lamb or chicken. Combine ½ cup balsamic vinegar, ¼ cup olive oil, 1 Tbsp. chopped fresh rosemary, 1 tsp. salt and 2 tsp. pepper.
Lemon-Oregano: great for chicken or fish. Combine ½ cup olive oil, ¼ cup lemon juice, 3 Tbsp. chopped fresh oregano, 1 tsp. salt, and ½ tsp. pepper.
Orange-Coriander: great for pork, beef or chicken. Combine 1 Tbsp. finely grated orange zest plus ½ cup juice, ¼ cup olive oil, 2 Tbsp. toasted coriander seed, coarsely crushed: I Tbsp. toasted fennel seed, coarsely crushed: 1 tsp. salt and ½ tsp. pepper.
Quick & Easy BBQ GLAZE:
In a small bowl combine all ingredients. Liberally brush on meat and veggies throughout grilling.
Combine ½ cup ketchup, 3 Tbsp. cider vinegar, 2 Tbsp. each brown sugar & Worcestershire sauce. 1 tsp. salt, and ½ tsp. pepper. Add a dash of hot sauce & garlic if you like.
I almost forgot – prevent your wooden sticks from catching fire or burning by soaking them in water for half an hour before grilling.
Don’t you just LOVE SUMMER GRILLING!
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