T1B

A good way to cook some meat, veggies, fruit, etc. all at the same time with no pots or pans to clean up.

Everybody has different stuff they put on the skewer. What are your favorites?

I got some "prime" sirloin steak at the market the other day, and tomorrow I'm gonna do some experimenting with stuff I bought at the farmers market.

tomatillos
onion
anaheim peppers
red bell peppers
melon
mango (maybe)
shrooms (maybe)
anything else I can think of

I'll take some pics when I get them put together.

Some things I like to put on the ka-bobs:

Pineapple
Shrimp
Scallops
Mushrooms
Red/Green/Yellow/Orange Peppers
Jalapeno
Fingerling Potatoes (boil for 7 minutes first)
Vidalia Onion
Cherry Tomatoes

A little olive oil and some of this:

What is this? I'm walking around with this skewer all night now. You can't get rid of these things. You know? I don't like a kabob. I don't know what you're feelings are about a kabob, but I'm not a kabob guy. You've got this stick, what do you do? Put it in your pocket? Stick yourself in the scrotum, then what do you got? Scrotum kabob.

points finger

I tried this marinade from Food and Wine on some shrimps. I suppose it would work on a lot of other stuff as well. It has a fresh, summer flavor to it, if that makes sense. It's based on an Indonesian style ground red chile paste called sambal oelek (very good chit).



1/4 cup basil leaves
1/4 cup cilantro leaves
8 cloves garlic, peeled*
2 tbs sambal oelek
2 tbs Asian fish sauce (I subbed oyster sauce)
1 tsp lemon zest
1 tsp lime zest
1/2 cup vegetable oil

In a mini food processor pulse the basil, cilantro, garlic, sambal oelek, fish sauce until finely chopped. Add the lemon and lime zests and oil then pulse until fairly smooth.

*not that I dislike garlic, but I though 8 cloves was a bit much. Your mileage may vary. I think I'll cut the amount down a bit next time I make it.

Asian Beef Skewers

Prep Time: 30 Minutes
Cook Time: 6 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6


INGREDIENTS:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped 2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 – 1½ pounds flank steak
skewers

DIRECTIONS:
1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

These are fucking money.

I like to just keep it simple.

Peppers, onion, pineapple, beef or chicken. Dump it over some brown rice.

Probably the healthiest thing that comes off my grill.

You can do some pretty tasty kabobs on the smoker-btw.

Yes, but I'm not big on smoked veggies. I don't know why I thought it would be a good idea, but about 10 years ago, I smoked about 20 potatoes and a couple onions. GOD AWFUL!!!!!

Last night I used chunks of sirloin, mushrooms, onions, orange bell pepper, anaheim pepper, tomatillos and chunks of mango. Never used mangos or tomatillos before. Seasoned with Scott's tri-tip seasoning.

The mangos were OK but didn't really add that much. The grilled tomatillos were very tasty. Leftovers for lunch in a couple of hours.

Probably the healthiest thing that comes off my grill.

Kumma Sum Yung Gai.

Sincerely,

LTS TRN 2

mvscal wrote:I tried this marinade from Food and Wine on some shrimps. I suppose it would work on a lot of other stuff as well. It has a fresh, summer flavor to it, if that makes sense. It's based on an Indonesian style ground red chile paste called sambal oelek (very good chit).

Some good chit indeed. Try adding a dollop-or-three to your favorite buffalo wings-sauce recipe.

1/4 cup basil leaves
1/4 cup cilantro leaves
8 cloves garlic, peeled*
2 tbs sambal oelek
2 tbs Asian fish sauce (I subbed oyster sauce)
1 tsp lemon zest
1 tsp lime zest
1/2 cup vegetable oil

In a mini food processor pulse the basil, cilantro, garlic, sambal oelek, fish sauce until finely chopped. Add the lemon and lime zests and oil then pulse until fairly smooth.

Been looking for something a little bit different in the kebobs mien, so I think I'll give this one a whirl this week on some sirloin. Never skewered tomatillos before either, so I'm looking forward to trying those out on the barbie too. Will let you all know how it comes out - thanks for the tips, Calis!