Kebabs: Meat (and so much more) on a stick!

Kabobs

Okay.  We know what you're thinking.  While Kabobs start with "K," they really are called Shish Kabobs ad that starts with "S."  That is true, but in reality Kabobs are found in many countries and many variations, so we decided to take a world view and talk about all sorts of variations on this theme.  So you will forgive us if we are splitting an alphabetic hair by using Kabob as our "K" word this week.

We are honoring wide cultural world of Kebobs because, believe it or not, grilling season is soon upon us.  Spring will take over and all you grillers will be putting on your aprons and firing up everything from giant gas grills to small charcoal camp grills.  So we offer you a grilling option besides the classic hamburger or hot dog.

Turns out, there is more than one spelling of our "K" word.  In researching this flavorful dish, we found that it is spelled both k-a-b-o-b and k-e-b-a-b.

In Turkish, kebab means "meat."  The word shish means "skewer."   And like so many foods, many cultures have their own version of skewered meats.  Afghanistan, Armenia, Azerbaijan, Bulgaria, China, Greece,  India, Malaysia, Nepal, Pakistan, and the US all have their own version of kebobs.

Simply defined, a kebab is pieces of meat on a skewer, grilled, baked or fried.  Customarily speaking the meat is combined with spices and cooked over an open fire.   The variations of this are countless.  

If you are eating Middle Eastern Kebabs, you are likely using lamb.   

Lamb Kebabs

If you are eating Shami Kebabs, you are enjoying beef or a combination of beef and lamb.   

Shami Kebabs

If you prefer Indonesian or Southeast Asian Satay, you are experiencing chicken or beef.   

atay

If you are French you say "brochettes," which is French for skewer.

Brochettes

And if you like chicken or pork or fruit you are probably enjoying an American version of kebabs.

Chicken Kabobs

And if you able to remember back to ancient Greek times, you might recognize souvalki.  This manner of kebab is traced by the 17th Century BCE.  Remnants of stone and skewers have been found indicating that skewering meat and grilling it goes way back.

Souvlaki

As time evolved, the possibilities of what could be included on a skewer increased.  These days, if you can skewer it, you can kebab it!

Marinated Chicken Kebabs

What you need for the marinade: ***

1/2 cup soy sauce

1/3 cup brown sugar

1/4 cup red wine vinegar

dash of red pepper flakes

2 garlic cloves, minced

1 Tablespoon minced fresh ginger

1 Tablespoon minced onion

Mix all ingredients of the marinade and place in zip lock bag.  Reserve 1/4 cup for basting kebabs.

What you need for the kebabs:

4 chicken breasts, cut in 1.5 inch cubes

2 sweet red peppers, cut in 1.5 inch cubes

24crimini mushrooms, washed with stems trimmed

1 pineapple, cleaned and cut in 1.5 inch cubes

12 skewers.  

What you will need to do:

Place cubed chicken in bag with marinade and set in refrigerator for 2 hours.  Occasionally turn the bag over to mix contents.  In the mean time, if you are using wood skewers, soak skewers in water for about an hour.

Place a piece of chicken, then sweet red pepper, then mushroom, then pineapple on a skewer.  Make sure you pierce each food in the center.  Don't crowd the skewer so all the ingredients have a chance to cook.  You should get three of each on one skewer. 

If you are using an outdoor grill, make sure you coals are properly prepared.  Your rack should not be too close to the coals.  Place your kebabs on the grill and watch them closely.  You are looking for nice grill marks on your chicken.  As the kebabs cook, baste them with the reserved marinade.  When chicken is cooked through, the kebabs are done.

If you don't have an outdoor grill, you can use your oven or a grill pan.  Set your oven on 350 degrees and baste your kebabs as they cook.  When using a grill pan, you can get the grill marks over a medium-high heat.  Make sure to watch them closely, turning them and basting them.  

*** You can make up your own marinade or use any other one you like.  Be bold and experiment!
 
Now, you've done it!  You've gone and made kebabs.  Remember, the possibilities are endless.  Combine anything you like.  Consider making Ceprese Kebabs.  Just skewer hunks of mozzarella cheese, cherry tomatoes, and leaves of basil.  Drizzle with olive oil and a bit of balsamic vinegar for a salad kebab.  Oh I know, I know, try hunks of zuchini, sweet onions, slices of corn on the cob.  Bruch with a butter sauce and grill for a vegetarian kebab or a side dish to grilled steak or chops.  Are you thinking dessert?  Maybe strawberries and bananas with hunks of pound cake and a nice chocolate genache drizzeled.  This one can be done cold or grilled, as you like.

Now, go out and make something good.