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Mambo
Howard Shooter
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Garlic, Ischia Ponte, Ischia,
Bay of Naples, Campania, Italy
Photographic Print
Bibikow, Walter
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La Belle Cuisine
Gigi’s Master Shish Kabob Recipe
Allow 1/2 to 3/4 pound meat (lamb, beef,
veal, pork,
etc.)
for each
person.
If using lamb,
shoulder or leg is best for kebabs;
for beef, use sirloin, sirloin tip or rib;
best pork cuts are
the loin or leg (fresh ham).
[We often use chicken breast.]
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.
If you like to cook
vegetables on the same skewer, alternate cubes of
meat with tomato,
bell pepper, cubes of eggplant, mushrooms,
summer squash, 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. [We love adding cubes of fresh pineapple, especially
with chicken
or pork.]br>
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,
according to your taste.
If you wish to marinate the meat, use the proportions of
oil and lemon
juice of your choice, adding
salt [or soy sauce]
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.
Or... you might want to give this a go. Sounds irresistible!
The Only Marinade You’ll Ever Need
 
Barbecue Bible:
Sauces, Rubs and Marinades,
Bastes, Butters & Glazes
Steven Raichlen, 2000, Workman Publishing
“If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant
with extra
virgin olive oil, it instantly transports you to the
Mediterranean. I can't think
of a single food that doesn't taste better
bathed in it. You can use it as both a marinade and a basting sauce. If
marinating poultry, meat, or seafood, simply
set a portion aside for
basting.”
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea),
or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side
of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive glass,
ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in
the olive oil. The virtue of this marinade is its freshness: Use it
within 1 to 2 hours of making. Stir again before using. Makes 1 cup.
Serves 4 to 6.
Featured Archive Recipes:
(Work in progress!)
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Brochettes of Grilled Scallop and Vidalia Onion
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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
Scallop-Bacon Kebabs
Spicy Orange Pork Kebabs
Tandoori Shrimp
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