Does anyone have any good kabob recipes? It doesnt matter what
kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
be able to spend the money at the grocery store for them when i know i could
probably make them alot cheaper.
MJ

MJ wrote:

> Does anyone have any good kabob recipes? It doesnt matter what
> kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
> be able to spend the money at the grocery store for them when i know i could
> probably make them alot cheaper.
>

There is no exact recipe. I make a marinade with lemon juice and olive oil with
salt and pepper, lots of crushed garlic and some oregano. You can also add some
wine to it. Cube the meat and pour the marinade over. Chicken only needs 2-3
hours, pork beef and lamb should be in it for 8 hours or overnight.

Boneless chicken works great. Pork is great, but use cheap pork. The last time I
made it I used lamb, a small boneless leg.

You can make the skewers all meat or you can add a variety of vegetables,
mushrooms, chunks of onion, peppers, cherry tomatoes etc.

I second that, and would like to add that a thick round steak or stew
beef can be used as well, but both require a bit of marinading to
tenderize. You could use a better cut of beef, but then they aren't
cheap any more. Also, shrimp and scallops can work, but you have to
watch them as they go from just done to dry as the Sahara in just a few
minutes. Do not try to mix chicken or pork with shrimp or scallops. Put
them on separate skewers.

For additives, you can also put some chopped asparagus, endive, summer
squash, and various kinds a fruit. Use whatever is fresh and ripe.
Pineapple goes well with pork, and asparagus tips are great with
scallops.

Finally, for the beef marinades, use something that will tenderize the
meat, such as papaya, pineapple, vinegar, or heavy lime.

Dean G.

"MJ" > wrote in message
. ..
> Does anyone have any good kabob recipes? It doesnt matter what
> kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
> be able to spend the money at the grocery store for them when i know i could
> probably make them alot cheaper.
> MJ

Kabob's are a breeze if you have not made them before then you'll need to:

1. Figure what kind of skewers you want to use - bamboo, or metal. If you are
going to use the bamboo ones then soak in water first. For metal, I think the
flat ones work better or are easier to turn.

2. You'll need the meat - like you said any kind will do nicely.

3. Vegetables are really a great variables - start with the basics - red
and/or green bell peppers cut into squares - onions - sweet or regular or red
even the green onions will work. Almost any other vegetable you like will work
even pieces of corn on the cobb.

4. Flavoring and/or marinade here again about anything will do nicely, lemon
juice, red or white wine, some olive oil, garlic, salt, pepper, a small amount
of vinegar. The traditional ratio was 1/3 oil/ 1/3 acid 1/3 neutral +
flavorings.

5. Now the tough part - threading the skewers. The only think you need to
remember here is the tighter the thread the rarer the meat will be before
starting to burn. (this of course depends on the fire but essentially the more
space between the meat/vegetables the larger the surface to be cooked. If you
thread them tight only the surface cooks.

6. A final trick - with some vegetables is may be preferable to blanch and
shock them first - but this is up to the cook.

Have fun - there is no right or wrong.


Dimitri

> "MJ" > wrote in message
> news:
> > Does anyone have any good kabob recipes? It doesnt matter what
> > kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
> > be able to spend the money at the grocery store for them when i know i could
> > probably make them alot cheaper.
> > MJ

Dimitri wrote:

> Kabob's are a breeze if you have not made them before then you'll need to:
>
> 1. Figure what kind of skewers you want to use - bamboo, or metal. If you are
> going to use the bamboo ones then soak in water first. For metal, I think the
> flat ones work better or are easier to turn.
>
> 2. You'll need the meat - like you said any kind will do nicely.
>
> 3. Vegetables are really a great variables - start with the basics - red
> and/or green bell peppers cut into squares - onions - sweet or regular or red
> even te green onions will work. Almost any other vegetable you like will work
> even pieces of corn on the cobb.


I like tomatoes and mushrooms, too. Typical kebob here is with meat,
onions, green pepper, tomato and mushrooms.


>
> 4. Flavoring and/or marinade here again about anything will do nicely, lemon
> juice, red or white wine, some olive oil, garlic, salt, pepper, a small amount
> of vinegar. The traditional ratio was 1/3 oil/ 1/3 acid 1/3 neutral +
> flavorings.

Good advice. A splash of soy sauce goes well with chicken or beef.
Some herbs or spices can be added, too, depending on what you want. I
sometimes make a Greek-type of kebob with fresh oregano and lemon
juice, usually with pork. If you want Indian, add some of the typical
spices like cinnamon, turmeric, coriander, etc. and marinate overnight
with yoghurt, ginger, garlic and lemon juice. For beef kebobs, I used
to use round steak but use sirloin now. A touch of worstershire (sp)
goes well in the marinade with lots of pepper. I also like to add some
red wine.
>
> 5. Now the tough part - threading the skewers. The only think you need to
> remember here is the tighter the thread the rarer the meat will be before
> starting to burn. (this of course depends on the fire but essentially the more
> space between the meat/vegetables the larger the surface to be cooked. If you
> thread them tight only the surface cooks.
>

> 6. A final trick - with some vegetables is may be preferable to blanch and
> shock them first - but this is up to the cook.

I found that raw onions and peppers tended to break when I skewered
them. Now I cut them them to the right size, put them in a glass bowl
with some bottled salad dressing like Italian and nuke for about 5
minutes. While this is still hot I add the tomatoes and mushrooms and
stir.
>
> Have fun - there is no right or wrong.
>
> They are great with pita bread and and sour cream or yogurt on the side.

> Dimitri

On Fri, 10 Jun 2005 15:42:53 -0400, "MJ" > wrote:

>Does anyone have any good kabob recipes? It doesnt matter what
>kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
>be able to spend the money at the grocery store for them when i know i could
>probably make them alot cheaper.
>MJ
>
My favorite marinade for *any* of the above, including lamb, is:

@@@@@ Now You're Cooking! Export Format

Shishkebab Marinade

barbecue

1 cup salad oil
1/2 cup lemon juice
2 teaspoons salt
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon pepper
2 cloves garlic; minced
1 cup onion; chopped
1/2 cup parsley; snipped

Mix ingredients together and marinate shishkebab meat overnight in a
ziploc bag in a bowl in the refrigerator, turning bag whenever you
think of it.

Thread meat and vegetables on a skewer and grill, basting occasionally
with marinade.

Contributor: Better Homes and Gardens

I usually use cherry tomatoes, squares of green pepper, whole fresh
button mushrooms, onion wedges and canned potatoes (b/c the canned
ones are already cooked and they will hang onto the skewer well) for
veggies. I use separate skewers: one for the meat and one for
vegetables, since they cook at different "speeds."

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri, 10 Jun 2005, Dave Smith wrote:

> MJ wrote:
>
> > Does anyone have any good kabob recipes? It doesnt matter what
> > kind..chicken, beef, pork..whatever..My family likes them but i cant seem to
> > be able to spend the money at the grocery store for them when i know i could
> > probably make them alot cheaper.
> >
>
> There is no exact recipe. I make a marinade with lemon juice and olive oil with
> salt and pepper, lots of crushed garlic and some oregano. You can also add some
> wine to it. Cube the meat and pour the marinade over. Chicken only needs 2-3
> hours, pork beef and lamb should be in it for 8 hours or overnight.
>
> Boneless chicken works great. Pork is great, but use cheap pork. The last time I
> made it I used lamb, a small boneless leg.
>
> You can make the skewers all meat or you can add a variety of vegetables,
> mushrooms, chunks of onion, peppers, cherry tomatoes etc.
>
>
>

Yep, this is about all there is to it. How you cut your veggies makes a
difference. Make sure they are thick enough to stay on the skewer when
cooked, but not so thick that they won't cook.

Group things together that you like. Many fruits and veggies will grill.
You can use a variety of juices, salad dressings, flavored vinegars,
worchestershire sauce, soy sauce, seasonings, and herbs and spices for
marinades and or basting.

We like pork, pineapple chunks, marachino (sp) cherries. I make a little
baste out of brown sugar, cherry juice, a pinch of clove. Add just enough
pineapple juice or water to make a brushable paste. This works best if
coals are to each end and food is in the center. The stuff drips.

You can buy marinades; or things like dry fajita mix (mix according to
packet and brush on beef, onion, bell pepper, and whatever else)

You can buy bamboo skewers in the grocery store. Be sure you soak them in
water so they don't burn, dry out and split, or catch fire and flame.
Pitch them when done.

Elaine, too

Elaine Parrish wrote:

>
> Yep, this is about all there is to it. How you cut your veggies makes a
> difference. Make sure they are thick enough to stay on the skewer when
> cooked, but not so thick that they won't cook.

Mushrooms can be tricky because they sometimes split if the tip of the skewer is not
sharp or the skewer is too thick, but they are so good on a skewer it would be a shame
to not to use them. Onions also have tendency to split and may char on the edges
without cooking through. I find that par boiling the onion helps them to cook
better and makes them less prone to splitting.

> You can buy marinades; or things like dry fajita mix (mix according to
> packet and brush on beef, onion, bell pepper, and whatever else)

One thing I like on the BBQ is more of a satay than a kebab. I slice chicken or pork
tenderloin into strips and marinate them in soya sauce or teriyaki with some crushed
garlic and grated ginger root. They only need about 30 minutes in the marinade and are
great with a hot peanut dipping sauce.


>
> You can buy bamboo skewers in the grocery store. Be sure you soak them in
> water so they don't burn, dry out and split, or catch fire and flame.
> Pitch them when done.

If cooking for a lot of people I would use the bamboo skewers because it is relatively
cheap for a one time deal and you can just dispose of them when done. We do a lot of
skewered meat and shrimp on the BBQ so I bought about 2 dozen good metal skewers,
slender, with sharp points, flattened sides and a decent handle on the end so that
they can be easily flipped without the meat spinning around so that half the meat gets
double cooked on one side and no heat on the reverse.

>
>
> Elaine, too

Dave Smith wrote:
>
> If cooking for a lot of people I would use the bamboo skewers because it is relatively
> cheap for a one time deal and you can just dispose of them when done. We do a lot of
> skewered meat and shrimp on the BBQ so I bought about 2 dozen good metal skewers,
> slender, with sharp points, flattened sides and a decent handle on the end so that
> they can be easily flipped without the meat spinning around so that half the meat gets
> double cooked on one side and no heat on the reverse.

I use two bamboo skewers about a 1/2" apart, food doesn't spin.

Sheldon

Sheldon wrote:
> Dave Smith wrote:
>>
>> If cooking for a lot of people I would use the bamboo skewers
>> because it is
>> relatively cheap for a one time deal and you can just dispose of
>> them when
>> done. We do a lot of skewered meat and shrimp on the BBQ so I
>> bought about
>> 2 dozen good metal skewers, slender, with sharp points, flattened
>> sides and
>> a decent handle on the end so that they can be easily flipped
>> without the
>> meat spinning around so that half the meat gets double cooked on
>> one side
>> and no heat on the reverse.
>
> I use two bamboo skewers about a 1/2" apart, food doesn't spin.
>
> Sheldon

Or, try these from the Weber grill folks:
http://www.amazon.com/exec/obidos/tg...arden&n=509232

BOB

Raw Meat Should NOT Have An Ingredients List

I marinated boneless chicken breasts in store-bought teriyaki sauce (I
was in a hurry) and made skewers with the chunks of chicken, squares of
green bell pepper, pieces of onion, and chunks of pineapple. I used
bamboo skewers (soaked in water 30 minutes or so) and grilled them over
charcoal, medium heat, turning occasionally. I made these at a
friend's party - I never had so many pretty young women coming up to
me asking for my skewer(s).

I also like cubes of lamb marinated in oil, red wine vinegar, garlic,
and rosemary or oregano and skewered with mushrooms (also marinated)
and onions.

Make sure you keep the fire low enough to cook the meat through without
burning teh outside or the veggies. The hotter the fire, teh more
often you need to turn. Make some all veggie skewers if you have
vegetarian guests.

BOB wrote:
> Sheldon wrote:
> > Dave Smith wrote:
> >>
> >> If cooking for a lot of people I would use the bamboo skewers
> >> because it is
> >> relatively cheap for a one time deal and you can just dispose of
> >> them when
> >> done. We do a lot of skewered meat and shrimp on the BBQ so I
> >> bought about
> >> 2 dozen good metal skewers, slender, with sharp points, flattened
> >> sides and
> >> a decent handle on the end so that they can be easily flipped
> >> without the
> >> meat spinning around so that half the meat gets double cooked on
> >> one side
> >> and no heat on the reverse.
> >
> > I use two bamboo skewers about a 1/2" apart, food doesn't spin.
> >
> > Sheldon
>
> Or, try these from the Weber grill folks:
> http://www.amazon.com/exec/obidos/tg...=3D1118544490=
/br=3D1-15/ref=3Dbr_lf_ol_15//103-7637696-8109429?v=3Dglance&s=3Dgarden&n=
=3D509232

They're kind of expensive for what they are, ordinary carbon steel with
cheap nickle plating... giant hair pins. I've tried similar ones, in
fact I once made a set from stainless steel round stock. But I much
prefer using two bamboo skewers, especially since I can buy them in
packs of 100 for like 69=A2... and I don't need to bother with washing
them. But the best part is that bamboo skewers can be placed at
whatever spacing is desired.

Sheldon