“Savor the Flavor" host Nicole Aloni will focus on the many, creative ways you can use kabobs. Check out her segment tomorrow on Smart Talk.
Whether you call it a shashlik or just plain kabob, threading your favorite ingredients onto a skewer for grilling or broiling is one of the most creative ways to manage a party in minutes.
Observe these simple guidelines and you’re ready build a kabob buffet for every palate with confidence. (You could also set up all of the ingredients on platters for guests to assemble their own).
1. If you use wooden skewers, be sure to soak them in cool water for at least 30 minutes before adding food. This will keep them from incinerating on the grill.
2. Combine ingredients that will need the same amount of time to cook; Items on a skewer should all be approximately the same size.
3. If you are skewering foods that are “floppy”, like large shrimp or pieces of fish, it is easiest to use 2 parallel skewers to secure the meat for easy handling.
4. Marinate ingredients before skewering; Season ingredients after skewering. If there is no marinade, brush kabobs with a little vegetable oil before seasoning.
5. Chicken, pork, and shrimp are especially good with a marinade applied ahead of time.
6. Grill until the protein element on the skewer is cooked through (about 5 to 8 minutes). Use tongs to turn the skewers to cook evenly.
To create approximately 50 skewers (enough to serve about 16 people) with an appetizing variety of flavors and textures all you need is:
1 1/2 lbs. filet mignon, cut in strips
1 pound jumbo sea scallops
1 lb pork tenderloin, cut into small chunks
1 1/2 lbs. artisan sausage, cut into chunks
2 lbs. jumbo shrimp, raw
2 lbs boneless, skinless chicken breasts, cut in chunks
Plus an assortment of:
Bell pepper wedges (every color)
1 1/2” sections of corn on the cob
Discs of Japanese eggplant
Fat lemon circles
Red onion wedges
Fresh jalapeno slices
To keep this meal super easy, you can prepare a skewered dessert on the grill, too.
Combine chunks of plum, peach, apricot, banana and whole strawberries. Brush with light vegetable oil, dust lightly with sugar and grill for a couple of minutes until seared. Serve with whipped cream, ice cream or sweetened sour cream.