Market basket: If it's grillin' season, it's time for kebabs
The grill is back as the star for getting dinner on the table. While it might have taken a back seat to the oven and slow cooker during cold weather, it is a patio friend as the daylight hours stretch from spring into summer.
All the outdoor chores on the to-do list are numerous, so keep meals simple by zeroing in on kebabs. Not only are they quick to grill, but can deliciously integrate more vegetables onto the plate.
It can be spelled kebab, kabob or referred to as shish kebab but they all refer to skewers of food that is grilled. Marinating prior to threading onto the skewers is the norm and enhances the cooked flavor enormously. The ingredients can be meat, fish, poultry, shellfish, vegetables or a combination.
The trick is having it all cook at the same time, so cutting it all roughly the same size is crucial. But that’s not all. Different density of meats mean that it cooks quickly or not. For that reason, I thread vegetables and meat on separate skewers.
I always start the meat skewers first, then add the separate vegetable kebabs to the grill a bit later. And those bright red cherry or grape tomatoes are on a skewer of their own and added to the grill at the last minute.
Jamming as much as possible onto the skewer is a mistake. For even cooking, you need to leave some space in between the chunks. This allows heat from the grill to evenly circulate around each item so resist the urge to crowd the skewers.
Bamboo skewers are great for ease of clean up or if you have a big gathering. Just remember to soak them in water for a minimum of 30 minutes or up to an hour before threading.
You asked for it
Warren Morris of Evansville writes, “I frequently have bits and pieces of cooked leftover meats that are too small for freezing but I hate to waste food. Can you give me a suggestion for using these items up that isn’t a soup or stew?”
Warren,
One of my favorite ways to deal with the issue you have is to make hash. It should be cubed first, then added to chopped onions, peppers and diced potatoes. It is added to a tablespoon of hot oil and skillet fried over medium-high heat for no longer than 10 minutes or until lightly browned.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com
This article originally appeared on Nashville Tennessean: Market basket: If it's grillin' season, it's time for kebabs
