Tag Archives: kebabs

Grilled Shrimp Kebabs

INGREDIENTS
1 lbs fresh shrimp peeled and de-veined
1 yellow bell pepper cut into 1” squares
1 red bell pepper cut into 1” squares
1 yellow onions, quartered
1 small zucchini, sliced ½” thick coins
1/3 Cup Extra Virgin Olive Oil, Arbequina, Leccino, or Arbosona.
Juice of 1 lemon
1 tsp Prime Sea Seasoning
1/4 tsp Roasted Garlic Powder
1 Tbsp Greek Seasoning Blend
Coarse Ground Black Pepper

skewers

STEPS
Mix together the Olive Oil, lemon juice, Roasted Garlic Powder, and Greek Seasoning. Take two bowls, placing the shrimp in one bowl and the vegetables in another bowl. Divide the oil and juice mixture between the two bowls. Sprinkle 1/4 tsp of Prime Sea Seasoning over each bowl and toss to coat. Cover the bowls and refrigerate ingredients for 2 hours, stirring after one hour.

Prepare your skewers according to directions. If using wood or bamboo skewers, you usually soak them in water before using, this prevents them from catching fire and burning the ends off.

Prepare your grill so that you have a medium heat.

Take a skewer and start with a shrimp, piercing through the tail and head (so that it makes a “C” shape on the skewer), and slide it down to the bottom of your skewer. Alternate veggies and shrimp, getting at least 4 to 5 shrimp per skewer. Repeat process until you run out of shrimp or skewers. If you have leftover ingredients, you can always sauté them in a pan in a little Olive Oil. Place the skewers on a rimmed cookie sheet and sprinkle the kebabs with a few more dashes of the Prime Sea Seasoning and some coarse ground black pepper. (Wash and dry the cookie sheet – you’ll need it again later).

Before placing kebabs on your grill, lightly brush the grill with olive oil to prevent skewers from sticking.

Arrange kebabs on the grill and cook, about 2 to 3 minutes per side. The shrimp will cook very quickly so there isn’t much need to worry about under-cooking them.

Remove from the grill and place on the clean, dry, rimmed cookie sheet. Serve immediately.

Rory says: I love to serve kebabs with a delicious rice pilaf or old-school green goddess salad.

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Peruvian Kebabs

INGREDIENTS
4 Cloves Garlic, peeled
1 Tbsp Ground Cumin
1/4 Cup Aji Panca Chile Powder
3 Tbsp Pinot Noir Red Wine Vinegar
3 Tbsp Olive Oil
1 Tsp Black Pepper, Fine Ground
1-1/2 lb Beef Top Sirloin

STEPS
Heat a dry skillet over medium heat, and toast the peeled garlic until cloves are browned on all sides. Remove from skillet and transfer to small bowl to cool. Add cumin to the skillet and toast over medium-low heat until fragrant, about two minutes.

Use a food processor to combine the cumin, peeled cooled garlic, Aji Panca Chile Powder and vinegar. Pulse mixture until ingredients are well combined. While the food processor is still running, slowly add olive oil to the spices and pulse, until thick chile-garlic paste forms. Season the paste with salt and pepper.

Cut sirloin into strips about 3 inches long, 1-1/2 inches wide and 1/4 inch thick. Thread the pieces individually onto a skewer.  Arrange the beef  skewers in a lightly-oiled baking dish, spreading the chile-garlic marinade over the top of the meat with a spoon, coating both sides of the beef strips. Cover dish with foil or plastic wrap, and chill in the refrigerator for 2 to 4 hours.

Prepare a hot grill outdoors, or preheat a dry grill pan over high heat. Drain marinade from the meat, throwing out the excess marinade. Arange skewers on the preheated grill or indoor grill pan, and cook kebabs until sirloin strips are sizzling and cooked through, about 3 to 4 minutes per side. Serve immediately.

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‘Flavors of Morocco’ cookbook

cookbook-flavors-of-morocco-2016Flavors of Morocco. ($24.95) As we head into fall and cooler weather, thoughts turn to warm, hearty meals, and rich, savory flavors.

You might not know it yet, but Moroccan food is just the thing you’re hungry for, with its spicy tagines, kebabs, meat-filled pastries, and stuffed tomatoes.

Because of its close proximity and similar climate to its neighbors across the Mediterranean Sea, North African cuisine shares many common elements with European cooking, but with some distinct cultural and culinary differences.

Essays sprinkled throughout Flavors of Morocco give the reader great information about the country’s culture, geography and history, and give these “exotic” recipes more context.

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Smoky Shrimp and Sausage Skewers

INGREDIENTS

3/4 Cup Olive Oil (loving Chipotle Olive Oil or Blood Orange Olive Oil in this recipe!)
4 large garlic cloves, pressed
2 tsp Thyme Leaf
5 tsp Smoked Paprika
4 tsp Sherry Vinegar
3/4 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Crushed Pepper Flakes
12 uncooked extra-large shrimp (13 to 15 per lb), peeled, de-veined
12 1-in-long pieces andouille or other fully-cooked, smoked sausages (such as linguiça; about 16 oz)
12 cherry tomatoes
12 2-layer sections of onion wedges
Nonstick vegetable oil spray

You’ll also be needing long metal skewers (or well-soaked bamboo skewers (so they don’t burn on the grill) for this recipe.

STEPS
Make the glaze: Whisk together the olive oil, garlic, thyme, smoked paprika, Sherry, salt, black pepper, and crushed red pepper in medium bowl to blend. Transfer half of the glaze to a small bowl and set aside for later use at the table.

Add the other ingredients to the skewers in rotating order: shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges (should make about 6 large skewers). Arrange skewers on large rimmed baking sheet.  [DO AHEAD: Skewers can be made up to 6 hours ahead.]

Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with garlic-paprika glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 min.

Remove skewers to a large platter, and serve with remaining bowl of glaze.

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Everything’s Better When You Put It On A Stick

It’s Iowa State Fair time again, and we are so excited for this annual celebration of the best (and the biggest) that Iowa has to offer.

Maybe best of all is the big, big food available at the fair. There are over nearly 300 different cooking contests taking place over the 11 days of the Iowa State Fair, and there are 200 different menu items available for purchase at the dozens of food vendors around the fairgrounds.

Everyone has their favorite fair-food indulgence (Bauder’s peppermint-hot-fudge-Oreo bar, anyone?), and for many it is one of the fifty-seven different foods on a stick.

Some of the foods on a stick are practical, like popsicles and corn dogs, when you’re feeding a young child. Skewered food is practical, too, to alleviate the need of a bowl or plate and utensils, along with a table and chair. Foods on a stick are handy when you’re on your feet while you munch.

Some foods on a stick are just silly, like the “salad on a stick” of a couple years ago. These kinds of “innovations” can’t help but make you feel deprived; you’re eating plain skewered iceberg wedges when your kids are having ice cream and hot dogs.

And other foods-on-a-stick are just over-the-top, like this year’s newcomer, the Double Bacon Corn Dog (a hot dog “wrapped in bacon, deep fried, dipped in bacon bit enriched batter and deep fried again to golden perfection”).

Not that we want to in any way pass judgement on your food choices. [But a bacon-wrapped corn dog that’s deep-fried twice? Seriously?]

In the spirit of the wildly imaginative, sometimes wildly indulgent, and occasionally even tidy and practical, food-on-a-stick at the Iowa State Fair, here are some skewered foods that you can make yourself, any time of year.

Snacks and hors’ d’oeuvres: Skewered fruits make a great snack or appetizer. Chunks of melon or pineapple, or strawberries or peaches are pretty and colorful, and are cool and refreshing. Serve skewers with a dash of Balsamic Vinegar (our Chef Amy recommends something fruity, like Black Cherry Balsamic or bracing Peach White Balsamic in the warm weather, and Cinnamon Pear Balsamic and Red Apple Balsamic in the fall and winter).

Soft vegetables like cherry tomatoes, mushrooms, and colorful bell peppers can be served fresh and uncooked, perhaps with a dish of hummus or other spicy dip on the side. Harder vegetables like carrots, potatoes, squash, and onions will benefit from a marinade and/or roasting or grilling.

If you must eat a “salad on a stick,” give it a classy twist, and try this Mozzarella, Cherry Tomato and Balsamic skewer. Beats pale iceberg, hands down.

Main dishes: Staples at the fair include all manner of meaty kebabs and roasted meats on a stick (like the classic pork chop on a stick, right).  Ribs even have their own built-in stick.

You can even re-create the quintessential fair food, the corn dog, at home. This recipe makes a more sophisticated corn dog (!), with batter spiced with Cayenne and Red Rooster Rub.

No deep fryer necessary.

Treats and dessert: Some of the most fun foods-on-a-stick are the sweets. Candy bars, cannoli, tiramisu, and even cheesecake get batter-dipped and deep fried at the fair.

Chef Amy suggests that you forsake the deep-fried desserts at the fair in favor of “grown up” desserts-on-a-stick (that kids will love, too) at home: balsamic fruit popsicles, cake pops (“made with olive oil cake batter, of course!”), and even fondue (made with olive oil, or with Toblerone, honey and Kirsch, YUM).

Need even more ideas? We’ve found a lady who has a different food-on-a-stick for every week of the year. She blogs at 52 Foods on a Stick for “impaled food fans” everywhere.

(You’re welcome.)

Photo credit(s): Elisabeth Lewin, Food On A Stick on Flickr

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