FOUR little words: meat on a stick.
Whether you thread them on bamboo, stainless steel or a samurai sword, kebabs are fun to make and even more fun to eat.
There are lots of variations using different kinds of meat or sausage, veggies and fruit. To allow even cooking, try to keep the pieces roughly the same size and thickness and don't pack them too tightly on the skewer. Brush the assembled kebabs with a tasty glaze before placing on the grill and also during cooking.
A traditional accompaniment is rice pilaf, but I've paired the following chicken kebab recipe with a zesty cole slaw. And there's a classic shortcake for dessert.
Polynesian Chicken Kebabs Half of a ripe pineapple, peeled and cored ¾ cup rib and chicken style barbecue sauce 1 tsp finely minced fresh ginger 1 tsp Tabasco sauce ½ tsp curry powder (or chili powder) 2 lbs boneless, skinless chicken thighs, cut into quarters
1 large red pepper, cut into one-inch cubes 12 bamboo skewers, soaked in warm water for at least one hour (or use metal skewers) 2 Tbsp chopped cilantro Lime wedges as garnish
Cut the pineapple into one-inch chunks; do this on a rimmed plate so you catch the juice. Measure out one tablespoon of the juice and combine it with the barbecue sauce, ginger, Tabasco and curry powder in a small bowl. In a medium bowl, toss the chicken with one third of the sauce and let it marinate for 15 minutes. In another bowl, combine the pineapple and red pepper chunks with half of the remaining sauce. Preheat the barbecue to medium high and grease the grill racks thoroughly. Thread the chicken alternately onto the skewers with the pineapple and red pepper pieces. Grill, turning as needed, for approximately 15 minutes or until the chicken is cooked through. Just before removing the kebabs from the grill baste them generously with the remaining sauce. Sprinkle kebabs with cilantro and serve immediately, garnished with a lime wedge. Makes four to six servings.
Spicy Slaw
½ cup mayonnaise ¼ cup sour cream ¼ cup buttermilk 1 small garlic clove, minced ½ tsp ground cumin ¼ tsp chili powder ¼ tsp dried crushed chili flakes (optional) 1/8 tsp cayenne ¼ tsp salt 5 cups thinly shredded green cabbage 1 large red pepper, cut into thin strips about one-inch long 1 green onion, thinly sliced
In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic and seasonings, crushing the dried chili flakes well before using. Stir the cabbage, red pepper and green onion into the dressing. Serve immediately or cover and refrigerate. Makes four to six servings.
Berries 'n' Cream Shortcakes
Shortcakes: 1 cup all-purpose flour 1 Tbsp granulated sugar, plus extra for tops 1½ tsp baking powder ¼ tsp salt 3 Tbsp cold butter ½ cup light cream or homogenized milk 1 egg yolk Berries: 2 cups sliced strawberries 2 cups fresh raspberries 2 Tbsp granulated sugar 1 cup whipping cream 1 Tbsp granulated sugar
To make the shortcakes, preheat oven to 450 degrees and place oven rack just above centre.
Line a heavy baking sheet with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Combine the cream and the egg yolk in a measuring cup.
Make a well in the middle of the flour mixture; pour in the cream mixture and stir until a soft dough forms.
Drop the dough in six equal mounds onto the parchmentlined baking sheet; lightly smooth the tops with fingers. Sprinkle each mound with granulated sugar and bake about 10 minutes or until golden. Remove from oven and place on a wire rack to cool.
One hour before serving combine the berries in a large bowl and sprinkle with sugar; stir gently. Let berries sit at room temperature to release juices. When ready to serve dessert, whip the cream with the one tablespoon of sugar until soft peaks form. Split each shortcake in half horizontally; place bottom halves on serving plates and top with some of the berry mixture and then a dollop of whipped cream. Place top half of shortcake on top and repeat berry and cream layers. Serve immediately. Makes six servings.
Angela Shellard is a selfdescribed foodie. She has done informal catering for sports and business functions. Contact: ashellard@hotmail. ca.
