Want something a little exotic that s tasty and filling? Think shish kabob!
Shish kabob, a traditional Middle Eastern delicacy, has become part of a world food cuisine that takes on wonderful regional variations. Its name may have come from Arabic, meaning cooked meat in small pieces, but it has a big reputation for flavor!
Devotees of shish kabob have their favorite recipes and tools. For instance, many cooks prefer stainless steel skewers rather than wooden ones, while others swear by wooden skewers. Either way, veteran chefs say that oiling the skewers lightly before adding the meat and vegetables helps slide the entrée onto the plate more easily. It s best to use oil without much flavor, such as canola oil, so it doesn t compete with the shish kabob seasonings. Here are the top five ways to build shish kabob.
1. Beef shish kabob.
Beef has become a mainstay of shish kabob, but that s just the beginning. Cooks have experimented with wonderfully surprising flavor combinations such as red wine, flavored oils of various kinds and Japanese or Hawaiian teriyaki sauce. Usually a beef shish kabob uses sirloin cuts, because the chunks grill well and hold together with the vegetables on the skewer.
2. Lamb shish kabob.
Shepherds of the Middle Eastern region probably originated this dish by roasting pieces of lamb on skewers over an open fire. Traditionally the lamb pieces are marinated in olive oil, spices and herbs such as salt, pepper, oregano or mint and garlic. Today s version typically alternates thick chunks of lamb with large mushrooms, green peppers, red or white onions and cherry tomatoes or slices of medium tomatoes. The marinades have changed, however. Regional variations include marinating the lamb in a yogurt based sauce to produce something similar to Indian tandoori flavors.
3. Chicken shish kabob.
Talk about creativity! The mild flavor of white meat chicken becomes an expansive canvas for adventurous cooks when it comes to making shish kabob. Some cooks go for a single intense flavor, such as teriyaki sauce or garlic oil. Other chefs get really creative with imaginative combinations such as a spicy shish taouk featuring lemon juice, olive oil, garlic, cumin, black pepper and cayenne pepper; a Japanese yakitori version with soy sauce, sake, molasses and grated onion or a tropical island touch with pineapple juice mixed with dry mustard, brown sugar and soy sauce.
4. Shrimp shish kabob.
A classic Australian shrimp shish kabob uses no vegetables at all, just plump seafood brushed with oil or other savory seasonings and grilled lightly. Another version marinates a pound of shrimp in olive oil mixed with lemon, pepper, garlic and chopped parsley for two hours. Then the shrimp are grilled for just five minutes. Another variation marinates the shrimp in teriyaki sauce for 30 minutes, and then alternates the shrimp with chunks of yellow squash, sprinkles all with ginger and grills lightly.
5. Fruit and/or veggie kabobs.
A fruit or vegetable shish kabob makes a savory feast for many vegetarians. Those who love vegetable shish kabob simply cut up their favorites, season as desired, thread onto a skewer and grill until the veggies are tender but still crisp. Seasonings can range from teriyaki sauce, soy sauce or pineapple to a flavored oil whisked together with salt, pepper and herbs and spices. The same goes for fruit, especially big sweet chunks of pineapple and other tropical delights.
Author Resource:
Many things can be considered truly Hawaiian. Author Sam Kanakanui and creator of Truly Hawaiian Teriyaki Sauce is just such a person. Born on Oahu, Sam has brought his families 100 year old teriyaki sauce recipe to share with his extended ohana. He can be contacted at http://www.trulyhawaiian.com
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