09 November 2011
Kebab is a very delicious meat dish. Nowadays when we say "kebabs" we mean shish kebabs (which are cooked and served on skewer). But in Asia and Middle East – where kebabs are traditional food – kebab is a wide variety of meat dishes. It can be grilled, roasted, and stewed meat (cuts of meat or even ground meat).
Traditionally shish kebabs are made of lamb meat, but nowadays we also use chicken, beef, pork, goat meat. Also kebabs could be made of fish, seafood, tofu, or even vegetables and fruit. Today we call "kebabs" everything that is grilled or just served on skewers.
People all over the world like shish kebabs because they look nice and taste great. It can be a great dish for party, picnic or just for dinner. And thanks to the variety of kebabs everyone can choose something for him/her. Etc, if you're a vegetarian you can grill vegetables, fish or tofu, if you don't eat fat meat there is chicken for you.
If to talk about raw kebabs (just served on skewers and not grilled), you can make them in advance and serve when your guests come.
Grilling meat kebabs sometimes is not so easy. There are lots of peculiarities and special knowledge. That's why best chefs for shish kebabs are people from Middle East, where this dish is traditional.
Tips and Hints
Here are some tips and hints that will help you to cook delicious kebabs:
• Try not to use wooden bamboo skewers for grilling kebabs on fire – choose stainless steel skewers. If you still use wooden sticks remember that they must be soaked at least 30 minutes in water before using. You can easily use wooden skewers to cook kebabs in the oven.
• Don't forget to wash carefully all meat, fish or vegetables before skewering, adding to marinade and grilling them.
• If you're marinating ingredients do that in fridge (to avoid bacteria).
• When you're preparing meat for skewering cut it in 1 to 2-inch cubes.
• If you use fat meat – grill it at a higher temperature for less period of time. If your meat is lean – cook it for a longer time at a lower heat.
• To make fish kebabs use firm-textured fish (salmon, tuna, shark, mahi mahi, swordfish) and shellfish.
• Dense vegetables (like carrots, bell peppers, zucchini, and so on) parboil before skewering to have them fully-cooked in the end.
• Kebabs can be made without marinade – just season them with spices and herbs. But meat is much more firm and juicy after marinating. Marinate it for at least 30 minutes, but it's even better to marinate meat for all night.
• To serve cooked meat, fish or vegetable kebabs prepare special dipping sauce to make food taste even better.
• When grilling meat kebabs alternate meat with vegetables – it'll taste better.
• While grilling use a light spray of cooking oil (wine or beer) – it will add peculiar flavor.
• Turn the kebabs often to prevent sticking.
Vegetable and Vegetarian Kebabs