It's Barbecue Season! That means I'll be doing prep work and helping my husband more than he will be helping me. I can barbecue, I'm quite good at it, but this is our deal, I cook in the colder temperatures, he cooks in the warmer temperatures. It gives us both a break and it's a great way to share in some of the meal planning. I like to keep meals simple in the summer, it saves us both energy and time which we can use for the garden or other outdoor activities we indulge in.
Shish Kebabs, or Shish Kabob as a spelling variant, are in essence Cubes of Marinated Meat and Vegetables cooked on a skewer. As an "idea" for a meal, it's exceptionally flexible and the combinations you can create are pretty endless. These are basic Kebabs (I tend to shorten the word and just call them Kebabs) and the trick to making them, is to keep your ingredient proportions to approximately the same size.
The Kebabs we made, were his idea, I won't take credit for them. These are simple and tasty and you can serve them with rice, or eat on their own. I'll describe the process in this post more than listing EXACT ingredients. The amount you will need will depend on how many additional Kebabs you wish. Also, the number of Kebabs you make will vary too depending on the final size of the cut ingredients and length of skewers.For us, metal skewers are preferred for the Barbecue. You can use the wooden ones and soak them in water, but metal is my preference as it has a very slim chance of breaking when removing the ingredients.
There are many different ingredients you can add, and if you put a little thought into it, you can make several varieties on your barbecue and use them during the week when you may have less time, and you can use them for your lunches too.
Making them all at the same time does save you a few pennies on the Propane or Charcoal you use.
We made two types of Kebabs, Chicken and Pork. One Large Chicken Breast and half of the thickest part of a Pork Tenderloin were what was used to create these. The extra unused portion of the pork was wrapped and placed in the Freezer for another time.
Temperature on the Propane Barbecue was 325 F and they took 25 to 30 minutes on the upper grill.
Basic Ingredients
Chicken Breast
Pork Tenderloin
Green and Yellow Bell Peppers
Yellow Onion
Button Mushroom Caps.
Olive Oil
Paprika, Salt, Pepper, Cumin, Coriandor, Garlic, Chipotle Chilli Powder.
Mix your Spices and Add a couple of Tablespoons of Olive Oil.
Dice your Vegetables so they are approximately the same size. 1 " x 1 " is a good measure.
We Leave the Onion as a wedge. You can see the Onion layers as we have left them.
Cube Chicken Breasts and Pork Tenderloin to the same proportions. Add them into the Olive Oil and toss so the oil evenly coats the cubes.
Add ingredients to your Skewers. We started with Bell Pepper, next Onion Wedge, Meat, Mushroom and repeated the process until the skewers was full.
You will turn these at approximatley 7 minutes and once per side. Do make sure your Barbecue is pre-heated, up to temperature and that you keep the lid closed for the first 15 minutes so the are circulates for best cooking time.
Basic, simple and really tasty! Sometimes simple is best.
The day we made these, I also found one heck of a deal on a Beef Tenderloin, so I indulged and purchased it. It was not cleaned of the silver skin and the cut wasn't overly pretty, so I took some time and portioned it out for future dinners. It's Barbecue Season, a couple of lean steaks will be served now and again. More on that tomorrow.
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