Home » Chef Andy » Chef Andy: Kebabs make you stick with it

Chef Andy: Kebabs make you stick with it

By Andy Mueller
Correspondent


In the Middle East it’s called Shish Kebab, Greeks call it Souvlaki, and the French refer to it as Brochette.

In America, we use all the aforementioned names, plus the simple moniker “skewer.”

All of the above are versions of meat threaded, or skewered, onto a stick or spit and grilled over an open fire.

Vegetables are often used, but not required by definition.

I don’t care what you call it. I call it delicious.

Kebabs probably got their start as a by-product of larger cuts of lamb after being trimmed before slow roasting on a wood fired spit or rotisserie.

Trimmings and smaller pieces make a wonderful presentation skewered with vegetables and quick charred over flames while basting to keep it from drying out.

These smaller chunks roasted over flames not only taste delicious, but cooking time was obviously much quicker than the primal cuts that take hours.

In essence, these kebabs may be what would take the hunger pangs away as people patiently waited for the beast to be done.

As with any cuisine, adaptations and creative interpretations make this simple presentation acceptable in any part of the world.

Beef, pork, chicken, seafood or any other protein or vegetable that can stand high-heat cooking can be amazing if you understand the most important part of the process – timing.

A large piece of pork or chicken on a skewer is going to cook much slower than a piece of zucchini or a cherry tomato.

Choose wisely and factor in the time it takes for each piece to be done.

A baby red potato, on the other hand, is going to take a lot longer than a piece of tenderloin medium or medium rare, so simply parboil the potato before it goes on the skewer.

You should also pre-grill, bake or pan sear chicken or pork before threading it with peppers, mushrooms and onions so they all finish at the same time on your grill with peak flavor and texture.

Try this Teriyaki glaze with your next Kebabs adventure and add one more meat-skewered arrow to your cooking quiver.

Orange Teriyaki Glaze

In a mixing bowl add:

1/3 cup soy sauce

3 teaspoons brown sugar

2 cloves fresh garlic, minced

1 tablespoon rice vinegar

Zest plus juice of 1 small orange

1 tablespoon chopped fresh cilantro

Whisk in:

1/4 cup canola oil

Alternate beef, chicken, pork or lamb with different colored peppers, red onion or whatever vegetables you like.

Lightly oil the skewers and grill over medium heat brushing each skewer with the glaze every few minutes until cooked through (or desired temperature for beef or lamb).

Serve over rice with a squeeze of fresh lime or orange.

Chef Andy Mueller is owner/chef of Galley 57 Supper Club in Bellevue – galley57.com.

Facebook Comments
Scroll to Top