My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.
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
chefgeorgehirsch.com | George Hirsch Lifestyle
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, sliced fresh Mint, chopped
1 cup plain Greek yogurt, optional
For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.
For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the 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 garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)
To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint.
TIPS: For the veggies, cutting 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 from the meat since vegetables will cook at different times.
Serving Suggestion: Serve on warm, grilled flatbread with dips.
Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, 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 them in water first so they won't burn.
