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On a stick

By Angie Sutton

www.mothersapronstrings.com

Grilled Salmon Kebabs

A light dinner with the fresh taste of lemon and herbs made on a bamboo skewer is perfect on a hot summer day.

Ingredients:

1 1/2 lbs. salmon fillet, skin removed, cut into 1-inch cubes
2 Tbsp. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
2 lemons, thinly sliced
Cooking spray
1 tsp. Kosher salt
Skewers

Directions:

1. Heat grill to medium. Lightly coat grates with olive oil or cooking spray.

2. In a small bowl, mix oregano, sesame seeds, cumin and red pepper flakes to combine.

3. Beginning and ending with salmon, thread salmon and lemons (folded in half) onto skewers. Lightly spray the kebabs with cooking spray (enough for seasoning to stick). Evenly season with Kosher salt and seasoning mix.

4. Grill the kebabs, turning occasionally. The fish will turn opaque throughout when done, about 10 minutes.

Apron Strings Tips: Soak bamboo skewers in water for 10 minutes before you use them. Use a crumpled brown paper sack to “sand” the skewers smooth before using. Use two skewers parallel to thread less robust pieces of meat and fruit to secure them.


Kielbasa and Chicken Skewers

I like threading slices of red onion and green pepper between the meat cubes to add to the flavor.

Ingredients:

2 boneless skinless chicken breasts, cut into 1-inch cubes
1 link of fully-cooked polka kielbasa, cut into 1-inch rounds
1/2 fresh pineapple, cut into 1-inch cubes
2 Tbsp. olive oil

Marinade:
1 Tbsp. peanut butter
1 tsp. sriracha hot chili sauce
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. tap water

Directions:

1. Heat grill to medium. Lightly coat grates with olive oil or cooking spray.

2. In a medium-sized bowl, combine all marinade ingredients to make a paste. Add chicken to bowl and toss to coat well. Cover and refrigerate for about an hour.

3. Thread skewers alternating sausage, pineapple and chicken, starting with sausage and ending with sausage.

4. Grill the kebabs, turning occasionally. Chicken will be cooked through in about 15 to 20 minutes.

Apron Strings Tips: When a recipe calls for your bamboo skewers to be on the grill longer, cover the tip with aluminum foil to keeping it from charring.


Marinated Beef Sticks

Ingredients:

2 lbs. top sirloin (or similar lean beef), cut into 2-inch cubes

Marinade:
2 Tbsp. beef stock
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1/4 c. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. steak seasoning
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
2 bay leaves

Directions:

1. Put meat cubes in a resealable plastic bag.

2. In a bowl, combine all remaining ingredients and mix well. Pour into resealable bag with meat. Marinade meat for 4 hours or more.

3. Heat grill to medium-high.

4. Thread meat on skewers. Grill to level of doneness desired. Twelve to 15 minutes will produce medium-rare to rare doneness.

Apron Strings Tips: Use a digital thermometer to check temperature to see if it is done to your liking.


Hot Tips for Kebab Success

Soak bamboo skewers for at least 10 minutes before you use them to prevent them from burning.

Add a small ball of aluminum foil on the tip of the bamboo skewer to keep it from charring.

Spray the loaded skewers generously on all sides with cooking spray before grilling to keep them from sticking to the grill grates.

Don't overload the skewers; leave room for air to circulate so cooking will be even.

Use a thin slice of cucumber, green pepper or red onion to separate skewered pieces of protein. The result looks good, and it helps ensure the pieces will cook through evenly.

Loading each skewer with only one kind of food gives you more control. You don't have to worry about different ingredients that may be done at different times.

Use long tongs and a wad of paper towels dipped in vegetable oil to grease the grill grates before each new batch of skewers is added to the grill.

Turn skewers frequently on the grill to ensure even cooking.

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