The cook won’t be skewered for making delicious kebabs
Posted on Wednesday, July 23, 2008
Skewered meats and vegetables grilled on an open fire are nearly as old as humanity. Speared on a twig, bamboo stick, sharpened bone, mid-rib of a coconut palm leaf or modern metal skewer with heat-resistant handle, food roasted on a “stick” is a favored cooking method in many cultures.
Called shish kebabs in Turkey, chuanr in China, yakatori in Japan and satay in Indonesia, there are many versions and variations ranging from savory to sweet, but all aim for grilled perfection.
An open fire is not always necessary for perfect results. If summer’s heat is too much to step into, the kitchen oven broiler is ready and expedient, as it is for this light dinner of Chick ’n’ Shrimp Kebabs and Rice Pilaf.
TIPS To get perfect skewers of meat and vegetables cooked at the same time, partially cook all the elements except the tomatoes first, then put them together in classic shish kebab order on skewers and finish broiling. For pilaf, a variation of coarsemilled bulgur wheat may substitute for rice; the preparation is identical.
For this recipe, you’ll need at least four metal skewers. Chick ’n’ Shrimp Kebabs 1 large boneless, skinless chicken breast, cut into 1-inch strips 8 medium shrimp, uncooked, shelled, deveined, tails left on 1 / 2 cup olive oil 2 tablespoons fresh lemon juice 1 teaspoon dry white wine 1 bay leaf, crumbled 1 / 4 teaspoon minced garlic Small pinches of salt, ground black pepper, dried oregano and crumbled dried rosemary leaves Skewers for threading ingredients 2 large onions, peeled, each cut into 4 wedges 1 young ear yellow corn, cut into 8 (1 / 2-inch ) rings 4 small artichokes, cut in half 1 small pineapple, cored and cut into wedges 8 cherry tomatoes Fresh rosemary, for garnish Rice Pilaf (recipe follows )
Place chicken and shrimp in a large, covered container.
In a medium bowl, mix olive oil, lemon juice, wine, bay leaf, garlic, salt, black pepper, oregano and rosemary. Pour marinade over chicken and shrimp, stir thoroughly and refrigerate, covered, at least 8 hours, stirring occasionally.
About 1 hour before serving time, heat broiler. Drain chicken and shrimp; reserve marinade. Thread separate skewers with chicken, shrimp, onion, corn, artichokes and pineapple and place on a broiling tray. Baste vegetables with some of the reserved marinade. Broil about 4 inches from heat, turning frequently; 7 to 10 minutes for chicken, shrimp, corn, artichokes and pineapple; about 12 minutes for onions. Remove skewers and let cool until ingredients and skewers can be handled comfortably. Leave broiler on.
Remove ingredients from skewers and rethread 4 or 8 skewers (depending on size of skewers ) so that each one includes, in alternating pieces, some chicken, shrimp, onion, artichoke, corn, pineapple and uncooked tomato. Baste again with any remaining marinade. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers, 5 to 7 minutes more. To serve, bring skewers to table and push meat and vegetables off individually onto each garnished plate over the pilaf. Makes 4 servings. Pilaf is a natural complement for any kebab. The rice is sauteed gently in butter with onions before liquid is introduced.
Rice Pilaf 3 tablespoons butter 1 small onion, peeled, minced 1 1 / 4 cups long-grain rice 1 / 8 teaspoon ground allspice 2 1 / 2 cups chicken stock 1 / 4 teaspoon salt (if stock is unsalted ) Skinless broiled tomato pieces, about 1 / 4 inch square, for garnish, optional Melt butter in a medium, heavy saucepan with tight-fitting lid over medium heat. Add onion and saute gently over medium-low heat until onion is soft. Add rice and allspice; continue sauteing, stirring occasionally, until rice is translucent. Add stock and salt (if using ), bringing to a boil over highest heat. Stir once, cover and simmer 25 minutes without uncovering pot.
Remove from heat and set on center of stovetop (or other warm place on the stove ). Let stand, covered, about 10 minutes. To serve, garnish each portion, if desired, with broiled tomato pieces.
Makes 4 to 6 servings.
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