Tag Archives: skewers

Spicy Chinese Beef Skewers

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Spice it twice—the mantra for this flavorful beef skewer. After skewering but before going on the grill, the meat is dusted generously with the spices. Those spices toast, their flavors deepening during cooking. Once the meat comes off the heat, it’s seasoned a second time with the same spice blend, creating multiple layers of nuanced flavors from the same few ingredients.

What did we do different? In place of flat iron steak, we substituted flap meat because it was already in our freezer and it’s easier to source than the aforementioned flat iron cut. In keeping with the Asian theme, we also grilled bok choy right along with the meat skewers. They benefited from a chili oil sauce that complimented the meat rub.

Don’t trim the fat from the beef before cooking. The fat adds flavor and helps keep the meat succulent. If you’re using a gas grill, make sure to give it at least 10 to 15 minutes to heat before cooking the skewers. This ensures the meat gets a nice surface char without overcooking the interior.

Spicy Chinese Beef Skewers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. beef flat iron steak, sliced against the grain into ¼-inch-thick strips
  • 1 Tbsp. dry sherry or Shaoxing wine
  • 1 Tbsp. soy sauce
  • 2 Tbsp. grapeseed or other neutral oil, plus more for grill grate
  • 2½ Tbsp. cumin seeds
  • 2½ tsp. fennel seeds
  • 1½ tsp. sichuan peppercorns
  • 2 tsp. red pepper flakes
  • Kosher salt
  • chili oil, to serve (optional)

Directions

  1. In a medium bowl, combine the beef, sherry, soy sauce and oil. Let stand at room temperature while preparing the spice mix and the grill.
  2. In a small skillet over medium-low, toast the cumin, fennel and Sichuan peppercorns until fragrant, about 2 minutes. Transfer to a spice grinder and add the pepper flakes. Process until coarsely ground, about 10 seconds. Transfer to a small bowl and stir in 1¾ teaspoons salt. Measure out 1 tablespoon of the mix and set aside to use as garnish.
  3. Prepare a charcoal or gas grill for direct, high-heat cooking. For a charcoal grill, ignite a large chimney of coals and let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.
  4. While the grill heats, thread the beef onto ten 8- to 10-inch metal skewers, evenly dividing the meat and pushing the pieces together. Sprinkle the remaining spice mixture evenly over both sides of the meat, patting gently to adhere.
  5. Grill until lightly charred, 2 to 3 minutes, then flip and grill until the second sides are lightly charred, another 2 minutes. Transfer to a serving platter, sprinkling both sides of the skewers with the reserved spice mix, then drizzle with chili oil (if using).

http://www.lynnandruss.com

Adapted from a recipe by Laura Russell for Milk Street

Ginger-Curry Grilled Chicken Kebabs

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These luscious kebabs are an adaptation of the mishkaki from “Feast: Food of the Islamic World” by Anissa Helou, reinterpreted by Milk Street. Mishkaki are grilled skewers of marinated meat from Zanzibar, an archipelago in the Indian Ocean, just off the coast of Tanzania. So transport yourself to another land while in the comfort of your own home and enjoy a laid-back feast of Ginger-Curry Grilled Chicken Kebabs.

Zanzibar’s cuisine represents a fusion of the people and cultures—Persian, Portuguese, Arabic—that once colonized or settled in the area. Chunks of chicken are marinated in an aromatic mixture of their spices including ginger, garlic, tomato paste and lemon juice before they’re skewered and grilled.

Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.

While it was suggested to serve with warm naan and plain yogurt for drizzling; we paired ours in combo with another Mediterranean dish Bulgar Pilaf with Cremini Mushrooms. Suffice it to say, we fell in love with this tasty meal. And the leftovers were just as good!

Ginger-Curry Grilled Chicken Kebabs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. lemon juice, plus lemon wedges to serve
  • 1 Tbsp. finely grated fresh ginger
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. curry powder
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 lbs. boneless, skinless chicken thighs or breasts, trimmed and cut into 1½-inch chunks
  • 1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces

Directions

  1. In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1¼ teaspoons salt and ½ teaspoon black pepper.
  2. Add the chicken and mix with your hands, rubbing the seasonings into the meat, until evenly coated. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours.
  3. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  4. While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 8 metal skewers. Place the skewers on the grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
  5. Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
  6. Transfer to a platter and serve with lemon wedges.

http://www.lynnandruss.com

Recipe compliments of Milk Street

Citrus Basil Shrimp Kebabs

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These babies are lickety-split fast, extremely simple, and so freakin’ yummy! In fact, keep this marinade in mind for poultry as well. You may decide to try other herbs in place of the basil, like oregano, tarragon or chives; or also give them a sprinkle of fresh herbs at the end.

It was the perfect appetizer to bring for a small dinner party at our friends, Mr. and Mrs, Z. The evening could not have been lovelier as we were sitting outside sipping some wine and marveling at the well-manicured gardens. We transported the soaked wooden skewers, marinating shrimp and a sprig of basil leaves along with the perfect sized platter. All that needed to be done when the four of us were ready for a nosh, was to preheat the grill and thread the 20 shrimp onto the skewers—evenly distributed at 5 apiece.

Within minutes on the grill, the shrimp were done and the feast could begin… Speaking of feast, I have to give a shout out to our hosts for the fantastic meal! Mrs. Z. made a leg of lamb that was to die for, accompanied by a tasty potato salad, an incredible watermelon and arugula salad, asparagus, green bean and tomato salad, and a wonderful summery dessert of nectarines over blueberry compote topped with vanilla ice cream all artfully presented in parfait glasses. A dinner to remember for sure…

But I digress, back to the original post which is the featured shrimp kebabs…

Citrus Basil Shrimp Kebabs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. fresh lemon or lime juice
  • ½ tsp. grated fresh orange zest
  • 1 clove garlic, finely minced
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped fresh basil
  • Kosher salt and freshly ground pepper to taste
  • 1 lb. peeled and deveined jumbo shrimp, tails left on

Directions

  1. Gather the ingredients.
  2.  Soak four 12-inch wooden skewers in water to cover for at least 30 minutes.
  3. In a small bowl, mix together the orange juice, lemon or lime juice, orange zest, garlic, olive oil, basil, and salt and pepper until well blended. 
  4. Add the shrimp and mixture to a large ziploc bag, seal and mush around to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.
  5. Preheat the broiler or grill. Skewer the shrimp, dividing them evenly between the skewers. Discard any remaining marinade. Broil or grill for about 4-6 minutes total, turning once as they brown, until they are just cooked throughout.

http://www.lynnandruss.com

Adapted from a recipe by Katie Workman

Marinated Beef Kebabs and Veggie Skewers

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The beauty of this marinade recipe is that it is used for both the meat and vegetable skewers. We almost always thread the meat on separate skewers from the vegetables because the cooking times are so drastically different. The veggies will take about 20 minutes, while the beef is done in 5-8 minutes, depending on your preference.

And while you can get away with only marinating the meat for one hour (that’s the time limit for your veggies), the flavor penetrates the beef at a much more satisfying taste if you leave it in a ziploc overnight—or say, at least 8 hours.

If you’re not counting carbs, tri-colored couscous makes a fine dining companion for the skewers of meat and vegetables. Make it with beef bullion instead of water for an even beefier taste!

Marinated Beef Kebabs and Veggie Skewers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. top sirloin beef, cut into 1 1/2″ cubes
  • 1 red or yellow bell pepper (or 1/2 of each), cut into 1 1/2″ chunks
  • 1 onion, peeled with root intact, cut into 8 wedges
  • 1 medium zucchini, cut into 1″-thick rounds
  • 12 large button mushrooms, stems removed

MARINADE

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp. garlic powder
  • 1 Tbsp. dried oregano
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • Sriracha, a few dashes to taste

Directions

  1. Mix all marinade ingredients together in a medium bowl, then divide into two ziploc gallon-sized bags.
  2. Add the chunks of beef to one bag, seal and refrigerate overnight. Reserve the other bagged marinade for the veggies, store in refrigerator until ready to use.
  3. One hour before preheating grill, put cut vegetables into remaining marinade. If using wooden skewers, soak in water for one hour.
  4. Preheat grill to high on all burners.
  5. Thread beef chunks onto 3-4 skewers. Alternate the vegetables on 4 skewers. Place all skewers on a large rimmed baking sheet. Reserve leftover marinade for basting purposes.
  6. Grill the veggie skewers for 15 minutes, turning and basting occasionally with leftover marinade. Leave on grill until meat is done, continuing to baste with marinade.
  7. Now place beef kebabs on grill, turning and basting occasionally. With an instant-read thermometer, check after 4 minutes for doneness. Ours were perfectly medium-rare after only 4 1/2 minutes!
  8. Remove skewers from grill to baking sheet and cover loosely with foil for 5 minutes allowing the juices to redistribute.
  9. The meat can be removed from skewers onto a platter and passed around the table, while each diner gets one skewer of vegetables.

http://www.lynnandruss.com

Skewered Fruit Tray

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During mid- and late-summer months, many fruits are at their peak. While we certainly aren’t encouraged to attend large gatherings during this pandemic, you still may be having some smaller family parties warranting a food contribution. Making this Skewered Fruit Tray will be a showstopper on the table.

Of course, you can use any fruit you want, but I’ll give you the run down on what was chosen for this particular pyramid. Start with a whole ripe pineapple, chop off the pointy top (don’t toss) and carve away the thick outer skin. Quarter the remaining flesh and remove the tough inner core. Slice each quarter lengthwise into two more strips each, and then cut those strips down into chunks.

The other fruits included fresh strawberries, with their green tops left intact; plus cantaloupe chunks, blueberries and blackberries. I alternated each wooden skewer (short ones) with either a pineapple or cantaloupe chunk to start with, then tapered the remaining fruits as shown ending with a large blueberry.

To assemble, place the pineapple crown in the center of a disposable platter and start placing the skewers, alternating between the cantaloupe and pineapple ends to create the first tier. Repeat with several more tiers until your cone shape is complete. If not using immediately, cover with plastic wrap and refrigerate until the party starts!

You’ll need about a pint of fresh blueberries, one quart of blackberries, two quarts of strawberries, one large ripe cantaloupe and a pineapple. (You may not necessarily end up using all of the fruit.) Other than a large platter, short wooden skewers, and a sharp knife, nothing else is needed other than your time.

The skewers were a huge hit at the (pre-pandemic) party I brought them to. Most people love fresh fruit and/or are looking to nibble on something healthy amid a selection of more caloric options. Other fruits that come to mind and would make a festive presentation are kiwi slices, green melon chunks, raspberries, peach chunks, and red, green or purple seedless grapes to name a few.

Now you could get even fancier and use a star or heart shaped cookie cutter on planks of melon or watermelon as accent pieces. Just think how much money you’ll save by making your own instead of paying for those Edible Arrangements!