Intense1

Hey all - we're having a family cook-out in a few weeks, and because my oldest brother has gout, we can't really do the whole hamburger/steak/hotdog thing. So I'm thinking we can do kebabs!

What are your favorite kebab recipes? Please make them relatively simple (not really close to a major metro area) and please give cooking time too.

Thanks!

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Ripsaw

Please elaborate on the dietary restrictions you need Intense1. To my understanding, gout is a condition that involves uric acid and other purines, which are present in all meats and fish, as well as some vegetables and fungus.

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ktspktsp

Yeah. Kebab is just ground meat anyway... Anyway, a good way to make it is to have lots of chopped onions and parsley with it. And pepper, cumin, salt, etc...

robot_parade

How about try something like a chicken Satay - basically chicken kebabs with a thai peanut sauce - here's a recipe that sounds about right -

http://www.cooks.com/rec/view/0,1639...254193,00.html

It's got lots of ingredients, but honestly I think you can leave most of them out. :-) I usually just use the peanut sauce as a marinade. I usually make the sauce with peanut butter, and whatever other ingredients I have on hand - soy sauce, ginger, a little sugar, etc. You can go whole hog like they do in that recipe, or not. Then cut the chicken breasts into strips, marinate it in some of the sauce for at least 10 minutes or so. Thread it on the skewers 'serpentine fashion' like it says in the recipe, and grill for a couple of minutes, basting with the sauce you didn't use for marinade. Probably a bad idea to use the marinage to baste with, unless you like food poisoning.

I usually make some rice to serve the chicken over, as well as whatever other veggies I have grilled as well.

edmos1

I normally do a chicken, onion, bell pepper, mushroom all marinated in a italian dressing.
cut pieces first, and marinate (I separate veggies in one zip top bag, and the chicken in a separate zip top)
soak the skewers in water about ten min
then put the meat/veggies on the skewer

then you can bbq or put on an indoor grill that has a former boxer for a spokesperson.

difficult to say what times,since it would depend on your size of chicken.

you can also substitute a pollack or a shrimp/scallop but I might microwave the veggies a few min first since the fish/shellfish would cook quickly.

Intense1

Yea - sorry I didn't elaborate on my brother's condition re: gout. He is ok with chicken and seafoods (except he's allergic to shrimp) and he loves a good kebab.

So I guess what I'm asking is - what is your best marinade for kebabs? I'm thinking chicken chunks, bell peppers and onions, maybe some summer squash too. Also perhaps a pineapple or two.

Thanks!

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Mister Coaster

Teriyaki Chicken Kebabs, Kebobs? Kabobs? Kebebs... ON A STICK!

Chicken breast meat
Vegetables of your choosing (I use bell peppers and mushrooms)
Kikkoman teriyaki marinade/sauce (the really watery-thin one)
Kikkoman teriyaki baste & glaze (the ultra-thick, syrupy one)
Olive oil
McCormic Montreal Steak seasoning
Granulated garlic

Cut chicken breast into chunks and marinate in the thin teriyaki for 30-45 minutes. Don't go longer than 45 minutes because the sauce is so thin, it penetrates the meat quickly.

Cut veggies into large chunks (1 bell pepper into 6 or less pieces) and place in a large mixing bowl. Add enough olive oil to thinly coat, toss to coat. Sprinkle on garlic granules and Montreal seasoning, toss to coat evenly.

Prepare grill with a HOT side and a COOL side, place all lit coals on one side, and none on the other, this gives you a direct heat source and an indirect one.

Stick 'em up, placing meat on the ends (this helps secure the veggies which will usually shrink up and fall off if placed on the ends) Grill over HIGH HEAT for 8 minutes, rotating a quarter turn every 2 minutes. After grilling, baste liberally with the thick teriyaki sauce and move over to the cool side so they are not receiving direct heat. Cook an additional 5-10 minutes with lid closed, until chicken is cooked through.

This also works great with beef, I use tri-tip roast.

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Intense1

Dang MrCoaster - that makes me hungry!

Any tips for shrimp roasting/kebabs?

Thanks!

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Mister Coaster

Well, shrimp cook up real fast, so if doing both shrimp and veggies, I'd do them on separate sticks and cook the veggies first.

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Ripsaw

Brine the shrimp first in 1/2 cup sugar and 1/2 cup salt dissolved in a quart of water. Juicy, yummy, and mildly pre-seasoned.

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