Shish Kebab Cooking Tips and Hints
Most shish kebabs are marinated for extra flavor

By Peggy Trowbridge Filippone, About.com
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"shish kebabs recipes skewer meat receipts vegetables"

Shish Kebabs
2007 Peggy Trowbridge Filippone
Shish kebabs are a perfect choice for guests or family meals. The versatile beauty of shish kebabs allows you to use any combination of meats, seafood, fruits, and/or vegetables to please any palate.

Kebabs can be prepared in advance, making it a perfect crowd-pleaser while keeping you out of the kitchen so you can enjoy your guests. You can even make dessert kebabs. Let your imagination run wild with different combinations and marinades.

Shish Kebab Cooking Tips and Hints
It is so easy to make shish kebabs at home, it is surprising they are not a mainstay. If you combine vegetables and fruits along with your choice of meat, you literally have a meal on a stick. Kids get a big kick out of helping not only make kebabs, but choosing their own combinations, so do let them help. Here are a few tips and hints to keep in mind:

• Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.

• Wash all meats and seafood thoroughly and pat dry before skewering and adding to marinade.

• Be sure to marinate in the refrigerator to avoid food-borne bacteria.

• Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.


• Fatty meats can be cooked at a higher temperature. Lean meats will need a longer time at a lower heat.

• Choose firm-textured fish (salmon, tuna, mahi mahi, swordfish, shark, etc.) and shellfish.

• Parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering if you like them fully-cooked in the end product. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes.

• When using marinade, a large heavy-duty plastic zip or cooking bag works great for prepared skewers. Be sure to get most of the air out before sealing so the contents are covered with the marinade, and turn the bag often while marinating.

• Marinade is not necessary. You can also just season with your favorite herbs and spices.

• Kebabs can be grilled, broiled or baked. If you don't have a barbecue, you might want to look into an electric table-top indoor barbecue.

• If using marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.

• Alternate meat with vegetables and fruit on the skewers. Be creative.

• A light spray of cooking oil will help keep the kebabs from sticking. Turn the kebabs often for even cooking.

INGREDIENTS (Nutrition)

* 2 eggs, beaten
* 1/4 cup water
* 1 1/2 cups Italian seasoned bread crumbs
* 1/2 teaspoon garlic salt
* 2/3 cup all-purpose flour
* 1/3 cup cornstarch
* 1 quart oil for deep frying
* 1 (16 ounce) package mozzarella cheese sticks

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DIRECTIONS

1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

INGREDIENTS (Nutrition)

* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground black pepper
* 1 pound ground beef
* 1 green onion, chopped
* 1 (5 ounce) can water chestnuts, drained and diced
* 1 tablespoon peanut oil

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DIRECTIONS

1. Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
2. Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Ingredients:
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk

INGREDIENTS (Nutrition)

* 9 lasagna noodles

INGREDIENTS

* 1/3 cup baking cocoa

INGREDIENTS (Nutrition)