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La Belle Cuisine - More Beef Recipes

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Gigi's Shish Kebabs

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Chicken Kabobs
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Wiley/wales, Amy...
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Gigi’s Shish Kabobs

  Allow 1/2 to 3/4 pound meat (lamb, beef, veal, pork, etc.) for each
person. If using lamb, shoulder of leg is best for kebabs; for beef, use
sirloin, sirloin tip or rib. The best pork cuts are the loin or leg (fresh
ham). There should be practically no fat on the meat. Cut it into 1 1/2-
to 2-inch cubes. String the meat on skewers, placing the pieces close
together. This will give you a juicier, rarer result than leaving a lot of
space in between the pieces of meat. [We often use chicken breast.]
If you like to cook vegetables on the same skewer, alternate cubes of
meat with tomato, bell pepper, cubes of eggplant, mushrooms, or
small parboiled white onions. The only proviso is that the vegetables
should be able to cook in the same amount of time as the meat. Those
that need longer cooking should be parboiled first. [Pineapple is great!]
Before broiling, brush the kebabs well with a mixture of 2 parts olive oil
and 1 part lemon juice, or 3 parts olive oil to 1 part lemon juice, accord-
ing to your taste. If you wish to marinate the meat, use the proportions of
oil and lemon juice, adding salt, a good quantity of freshly ground black
pepper, at least 2 crushed garlic cloves, and fresh herbs of your choice. With lamb, use oregano or tarragon; with beef we recommend bay leaf or
rosemary; with pork, use coriander, thyme or sage.
The best way to marinate the meat is to string it on the skewers and arrange them in layers in a flat dish. The meat can be marinated for 2 hours up to 2
days, according to your fancy. This is the basic method for lubricating and flavoring kebabs. You can add other liquids, such as fruit juices or wine. Yogurt is also a good marinade/tenderizer.
Arrange the skewers on rack or grill. If using a charcoal grill, place the rack
or grill 5 to 7 inches from coals and broil 8 to 16 minutes (depending on the type of meat and desired degree of doneness), basting with marinade and
turning the meat to expose each side to direct heat. With a gas or electric
broiler, skewers should be about 4-5 inches from the electric element
or flame.

Featured Archive Recipes:
Betty's Beef Kabobs
Brochettes of Scallops, Monkfish and Bacon
Brochettes of Grilled Scallop and Vidalia Onion
Grilled Lamb Skewers with Corn Chutney
Grilled Lemon Chicken with Satay
Dip (Barefoot Contessa)
Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes
Piri Piri Beef on a Stick (Emeril)
Satay with Peanut Dipping Sauce
Gigi’s Scallop-Bacon Kebabs
Tandoori Shrimp
 

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