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My dad was the King of Kebab, and not only my best friend he taught me all the things a son needed to know. Fish, throw a fastball, and how to build a really good fire.. In fact a TV series and one of my cookbooks "Know Your Fire" was the inspiration and tribute to a great man, friend and my father. Dad, this kebab is for you, happy Fathers Day!
One of the oldest cooking techniques in existence—the art of grilling meat on a skewer, was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher quality meats was once only reserved for kings and nobility. Thank goodness things have changed. For best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat is not dripped directly over the hot burner or coals, causing a flair-up.
King of Kebabs
Makes 4 servings
1 pound mixed beef, pork tenderloin, and chicken, cut into two inch pieces
2 cloves garlic, chopped fine
1/4 teaspoon ground red (cayenne) pepper
1/2 teaspoon each; ground cumin, dried oregano
1 Tablespoon each: fresh parsley and fresh mint
Fresh ground black pepper, to taste
Pinch Sea salt
1/4 cup olive oil
2 fresh lemons, slicedFresh Mint, chopped
1 cup plain Greek yogurt, optional
For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2 inch cubesMix the cut up meat and vegetables. Grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers. Divide the meat mixture evenly on all skewers (depending on the length of skewer). Push the skewer through the middle of the meat, lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with the garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with the olive oil. Cover and place in refrigerator to chill and allow seasoning to bloom with meat. When ready to grill, brush the outside of meat with additional olive oil. Preheat the grill to high. Place kebabs on very hot grill with lemon slices. After lemon slices brown, place them on top of kebabs while cooking for added flavor and mosture. Grill meat and vegetable kebabs 5 minutes, turning frequently, or until cooked through to desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and fresh chopped mint.
TIPS: For the veggies; cut up onion the same size as the meat is a good way to flavor meat on the same skewer; however other vegetables should be grilled separately than the meat since vegetables will cook at different times.
Serving suggestion: Serve on warm, grilled flat bread with dips.
Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives and chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt and dill
Skewer Tip: Metal skewers work best because they do not burn, and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak the skewers in water first, so they won't burn.What is your favorite type of Kebab?