By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Kebabs on the Barbie!
Everyone should now be well ensconced into barbecuing, I know I am, at every opportunity. When I think of grilling I immediately think of those wonderful skewered meats and vegetables that we call kebabs. Kebabs originated in the Middle East and were mainly composed of lamb, but now they have made their way into cuisines of many countries and can include lamb, beef, chicken, seafood or fresh vegetables. They are extremely versatile and can be adapted to a variety of delicious marinades and spice rubs whose permutations and combinations are only limited by the extent of your creative spirit.
If you are using wooden skewers be sure to soak them well in water before using or they will burn and disintegrate on the grill. I prefer the metal variety. If you are using real charcoal in your bbq I forgo the grill mesh and balance the skewers on each side of the pan so they can be turned easily over the charcoal without sticking (Ahkvan on Sherbrooke St has great wooden handed metal skewers that are ideal for this.)
Here are a trio of tasty marinades. Don’t forget to intersperse vegetables on all your kebabs….Enjoy!
Mexican Chipotle Marinade
3 tbsp olive oil
2 cloves garlic finely chopped
1 tbsp honey
1/2 tsp cumin powder
2 canned chipotle chilies in adobo sauce, pureed
juice of 2 limes
salt and pepper
Combine all ingredients well and marinate meat, seafood or vegetables for at least 6o minutes before grilling. The marinade left in the bowl can be brushed on the meat or vegetables whille grilling
Indian Marinade
1/2 onion finely chopped
1″ piece of ginger finely chopped
1 clove garlic finely chopped
1/2 tsp cardamon powder
1/2 tsp smoked paprika
1/4 tsp chili powder
1/2 tsp cumin powder
1/2 tsp garam masala
salt and pepper
1/4 cup yogurt
juice of one lime
1 tsp honey
Saute onion in oil until softened, add in garlic and ginger and continue cooking for a few minutes. Stir in next 6 ingredients and cook for a couple of minutes. Remove from heat and stir in yogurt, lime juice and honey. Mix well and marinate meat, seafood or vegetables for at lest 60 minutes before grilling. Remainder of marinade can be brushed on food while grilling
African Marinade
3 cloves garlic finely chopped
3 tbsp harissa paste
olive oil
lemon juice
mint chopped
cilantro chopped.
salt and pepper
Mix all ingredients well and marinate meat, seafood or vegetables for at least 60 minutes. The marinade left in the bowl can be brushed on the meat or vegetables whille grilling
