It looks like we are going to get some sunny spells over the Bank holiday weekend and let’s face it if it rains who hasn’t grilled under an umbrella before. Now if you are tired of same old, same old burgers and sausages burnt to a crisp today’s post are not one but a host of recipes. In a restaurant one of your goals is consistency, you want a dish your customers can enjoy again and again and recommend to all their friends. This is one of the reasons we follow recipes. As someone interested in food, and you are reading this article, you will probably look at a recipe then like me tweak a little ingredient here, adjust an amount there. I am going to make a wish and hope you change the following recipe(s) for Shish Kebabs totally, utterly and completely. Just think of them as the loosest of culinary guidelines. There is an almost infinite opportunity to mix and match textures and flavours and experiment to your heart’s content.
Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.
There are a couple of rules for Shish Kebabs, first please if you are using wooden skewers soak them in water overnight as they have a tendency to burn, especially over a barbecue or char-grill. The second is not so easy and requires a little experience. Cut up your ingredients so they will cook at the same time. What do I mean by this? A large wedge of onion will not cook as quick as a king prawn so separate out the layers. Courgettes, mushrooms and bell pepper all add colour and flavour but need to be quite large pieces if mixed with small pieces of chicken or steak as the denser texture of the meat takes longer to cook. If you want to make a seafood Shish Kebab try wrapping scallops in bacon to protect them from the searing heat of the grill and add more flavour. Finally, not a rule but a top tip, a good marinade will add a ton of flavour but be careful, sugary marinades can burn and are better brushed on the food in the latter stages of cooking.
Chicken and Vegetable ( Shish ) Kebabs makes 8 kebabs
2 large Chicken Breasts cut in two-centimetre chunks
1 large Courgette, washed and cut into slices
1 large Red Bell pepper, cut in chunks
1 large Red Onion, peeled, quartered, and parted in layers
16 large Button Mushrooms, wiped
Quality Olive Oil
Sea Salt and freshly ground Black Pepper
Thread the meat and vegetables on the skewers. Place on a baking tray, drizzle with oil and season generously. Cook on barbecue or under a medium to high grill turning regularly for around ten minutes until cooked. There that is it the easiest recipe I will probably ever post.
Now let your taste buds run wild, here are a few suggestions;
King Prawn and Rump Steak ( Surf’n’turf )
Monkfish, Prawns, and Scallops wrapped in Bacon
Lamb with Garlic and Thyme
Sweet and Sour Pork with Bell Pepper and Pineapple
Marinating your meat and fish for a couple of hours will add multiple layers of flavour and you can brush the Shish Kebabs with the marinade during cooking. Remember that if you use a sweetened marinade to lift the kebabs a little higher on the barbecue or turn the grill down a fraction as they will easily burn over a high heat.
Quick Southern Barbecue – 4 tablespoons Tomato Ketchup, 4 tablespoons Vegetable Oil, 1 tablespoons Sherry Vinegar, 1 tablespoon Worcestershire Sauce, 1 tablespoon Dark Brown Sugar, 2 Cloves Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon Hot Pepper sauce, ¼ teaspoon Black Pepper
Greek Style – 4 tablespoons quality Extra Virgin Olive Oil, freshly squeezed juice of two Lemons, 2 tablespoons Honey, ½ teaspoon freshly chopped Oregano, ½ teaspoon freshly chopped Rosemary, ½ teaspoon freshly chopped Thyme, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper
Asian – 4 tablespoons Vegetable oil, 2 tablespoons toasted Sesame Oil, 2 tablespoons Rice Wine Vinegar, 2 tablespoons Light Soy Sauce, 2 cloves of Garlic, peeled and pureed, 1 large piece of preserved Ginger, finely grated, ¼ teaspoon Chinese 5 Spice, ¼ teaspoon Black Pepper
Sweet ‘n’ Sour – 4 tablespoons Tomato Ketchup, 4 tablespoons Pineapple Juice, 2 tablespoon Honey, 1 tablespoon Sherry Vinegar, 2 cloves of Garlic, peeled and pureed, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper
Fiery – 8 tablespoons quality Olive Oil, 1 small hot Chilli, finely chopped, 2 cloves of Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon Hot Pepper Sauce, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper
What to Drink? Slightly smoky grilled chicken kebabs pair well with un-oaked refreshing New world Chardonnays and are complemented by the light hop and citrus flavours of IPA or Indian Pale Ales
Allergens in this recipe are;
Maybe present in your marinade