Mastering the Art of Kebab Grilling: Tips and Delicious Recipes

 

Grilling  on a skewer is one of the easiest and most  satisfying ways to cook up a summer dinner, honestly, whenever you feel like cooking outside. 

 We're talking  about doner kebabs here, or how do you find spelt, doner kebabs, doner kebabs or kebabs? Depending on where  in the world you are, it can be  pinchos, sate or yakitori. 

 Kebabs can be prepared with many meats, seafood, fish, poultry, vegetables or a combination of these. Once everything is skewered, the cooking process is usually relatively quick.This is because the food you are cooking has been cut into small pieces. 

 There is also a world of minced meat skewers that you could call koftas, kebabs  or shish kebabs. It is skewered ground beef that is delicious.  

 Meat varies from culture to culture, as do spices. In any case, make sure the grate is well oiled to prevent it from sticking.

  skewers 

 metal skewers are more stable, reusable and fireproof. However, they are quite hot on the grill, so  be careful with them. If you are using disposable wooden or bamboo skewers, buy one that is at least 30cm long and soak it in water for at least 30 minutes to prevent it from catching  fire. 

 In either case, look for skewers with slightly flattened teeth (part of the handle or blade) that make it easier to turn  without causing the food to turn on the stick. 

 Connecting elements 

 For meat, choose a tender cut that cooks well.Don't buy braised meats like pork shoulder or brisket, as these require long and slow cooking to become tender. 

 If  using beef, tenderloin or sirloin, recommend the milder kebab. For pork, use thick, diced pork chops or tenderloin, not shoulder, butt, or longer, tougher cuts. For lamb, look for shoulder or leg meat, and for chicken, you can use  dark or white meat, although white meat takes a little longer to cook. 

 For seafood, make sure the pieces are large enough to  color  the outside without cooking.Bay scallops, for example, are too small to skewer easily  and  cook so quickly they don't have much of their grilled flavor. The larger scallops provide a light browning while the inside remains creamy and tender. Ditto for shrimp - opt for jumbo shrimp  (16/20 per pound) or larger.

Some cooks like to arrange meat and vegetables alternately on the same skewers. The biggest advantage of this is the visual appeal. However, different  vegetables cook at different rates, and certainly different  than different meats and seafood. Therefore, choose foods that are cooked to your liking at about the same time. 

 The separation allows you to adjust the cooking time individually to the  type of food on the skewer.

 As for the size of the skewers, larger foods take longer to cook but tend to be softer in the middle. Smaller dishes cook faster and have a more golden finish. 

 Cut most meats into 1.5 inch pieces; Keep in mind that the meat will shrink slightly as it cooks. 

 What is the correct way to wrap skewers? By separating the pieces slightly, they will cook faster and get more caramelization on more sides.However, squeezing the meat keeps it juicier. 

 Turn the skewers frequently during cooking to leave nice grill marks on all sides. 

 Kebab recipes often include a marinade that deepens the flavor and keeps the food moist as it cooks. You can marinate proteins like chicken and beef, as well as vegetables, for up to a day before preparing the kebab. Fish and seafood should only be marinated for a few hours, otherwise they can become mushy, especially if  the marinade contains acid.If time is short, simply toss everything in the marinade before grilling. 

 Most kebabs are best cooked straight away over  medium-high  heat. Make sure your cooking grates are clean, hot, and oiled before you start grilling. 

 And if  grilling outdoors isn't an option, prepare the kebabs indoors in  a  pan or grill. 

 Greek Lamb Shish kebab 

 If you double the marinade, you can marinate the red onions, zucchini and  squash pieces separately.Put the onion on some skewers, the pumpkin on others and sauté with the meat. The onions should take about 10 minutes to grill, and the squash 7 to 8. It's a lovely presentation, especially when served  with a Greek barley salad. 

•  ¼ cup olive oil 
•  
•  1 red onion, chopped 
•  
•  1 clove garlic, chopped 
•  
•  Juice of 1 lemon (approx. 2
•  tbsp) 
•  
•  1 tbsp. chopped fresh oregano or 1½ tbsp. dried 
•  
•  1/8 teaspoon (large pinch) cayenne pepper 
•  
•  Kosher salt and freshly ground pepper to taste 
•  
•  2 pounds boneless lamb shank or shoulder, cut into 1 1/4 2 inch cubes 
•  

 Garnish (optional): 

 Fresh oregano sprigs, lemon wedges, chopped fresh parsley 

 To serve: tzatziki (store-bought or homemade)

In a large bowl, combine olive oil, onion, garlic, lemon juice, oregano, thyme, cayenne,  salt and pepper  and mix together, or place  ingredients in a food processor and blend. Add the lamb cubes and stir until well coated. Cover and refrigerate for 6 to 12 hours. 

 

 Soak ten 12-inch wooden skewers in water  for 30 minutes. If you use metal skewers, you don't need to soak them.

 

 Thread the lamb skewers. Discard the rest of the marinade. 

 

 Preheat the outdoor grill to high or preheat the pan to medium. Grill the skewers within 4 inches of the heat source for a total of about 8 minutes over medium-low heat, turning  every few minutes to get nice grill marks on most sides of the meat. Or fry them in a hot skillet for the same amount of time.

 

 Transfer to a plate and garnish with sprigs of oregano  and lemon wedges, if desired. Sprinkle with parsley. Serve with  tzatziki.