Father’s Day is celebrated on various dates in about 40 countries around the world, Wikipedia tells us. In Nepal, it’s called Gokarna Aunsi. Sons touch their foreheads to their father’s feet. Daughters touch their foreheads to their father’s hands. In Thailand, children give their fathers and grandfathers canna flowers. In Germany, men organize hikes. In America, we grill. Many a paternal bond has been forged in heat rising off a sizzling grate. Plenty of dads will be at it again this weekend, passing on grillmaster secrets to their offspring. Scott Swain is likely to be one of them.
The battalion chief with Columbus Fire and Rescue grills at home year-round most evenings he’s not on duty at the fire station. And at the station he can often be found with other good cooks there grilling on the back deck. When kebabs are on the menu, Swain likes to make them with “steak, chicken, onion, peppers and whatever you can come up with,” he says.
Kebabs (yes, it can also be spelled kabob) are fast to cook, easy to eat and offer up a flavor medley. They can consist of cubed, ground or sliced meat, veggies and all manner of marinades or seasonings. But making a great kebab takes some care. Here are some guidelines from seriouseats.com.
Not all foods or cuts of meat are suited to being cubed and grilled over high heat. Know which ones work best. When it comes to beef, sirloin is a good balance between very lean tenderloin (prone to overcooking and drying out) and less expensive-but-sometimes-tough chuck. Go with sirloin tip, cut from the bottom of the sirloin.
Chicken thighs are good for kebabs. Chicken breasts seem like a good choice because they’re suited to cubing, but they tend toward dryness and don’t have as much flavor says the site. Skinless, boneless chicken thighs remain more tender and moist.
Shrimp is a favorite for grillers. Many types of fish are so delicate that grilling is tricky. Some heartier types though are tuna, swordfish and salmon.
When cubing, larger cubes, at least 1-inch (but 1 1/2-inch is better), keep meat moist. For meats that can’t be cut that large, like chicken thighs, longer strips can be cut and folded over on themselves when skewering.
For kebab vegetables or fruits, use those that complement the flavors of the meat and marinade, take about the same to cook and are able to stay on the skewer. Likely choices are bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango and peaches.
Metal or wood skewers? If using metal, flat or squared are generally better than round. Foods are prone to rotate on round skewers. But kebabs are all about convenience, and who wants to wash up a sink full of metal skewers at the end of a big cookout? Just remember that wooden skewers need to be soaked in water for about 30 minutes first (less for very short grill times) to keep them from burning up.
One of the kebab recipes below might be just right for your weekend, when cookouts and dinner tables will draw many of us together to celebrate the fathers among us, and to remember those who are no longer here. Here’s to dad.
BAJA CITRUS MARINATED SHRIMP VEGETABLE KABOBS
Prep time: 15 minutes
Cook time: 8 minutes
Makes 8 servings
1 package McCormick Grill Mates Baja Citrus Marinade
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons water
2 pounds large shrimp, peeled and deveined
1 medium red onion, cut into thin wedges
1 small red bell pepper, cut into chunks
1 small yellow bell pepper, cut into chunks
1 small yellow squash, sliced
1 small zucchini, sliced
Mix marinade mix, oil, vinegar and water in small bowl. Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour half of the marinade into each bag; turn to coat well.
Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard shrimp marinade; reserve vegetable marinade. Alternately thread shrimp and vegetables onto skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turns pink, turning frequently and basting with reserved vegetable marinade.
(Source: mccormick.com)
HONEY SRIRACHA GRILLED CHICKEN SKEWERS
Serves 5
About 4 boneless skinless chicken breasts cut into large cubes
1/4 cup honey or agave
4 tablespoons soy sauce
2 teaspoons extra virgin olive oil, plus extra for the grill
2 garlic cloves, minced
3 tablespoons srirache chile sauce
1/4 teaspoon salt
6 skewers (if using wood, be sure to soak prior to using)
Place chicken cubes into a large ziplock bag, set aside.
In a small bowl, combine honey, soy sauce, extra virgin olive oil, garlic, sriracha, and salt; whisk well. Divide mixture, setting aside 1/4 cup for later use.
Pour remaining mixture into bag with chicken, squeeze air out of bag and seal bag, coat chicken with sauce, place into fridge for at least 30 minutes to marinate.
Heat up grill over medium/high heat. Using soaked wood skewers or metal skewers, add 5-6 chicken pieces to each skewer; repeat until all chicken is skewered. Discard used marinade.
Using a grill brush, brush oil onto grill racks to prevent sticking (could also use grill spray). Place skewers on grill, close grill. Grill over medium high heat, and occasionally brush chicken with reserved sauce mixture. Close grill between brushing. Cook for 4-5 minutes on first side, flip and cook another 4-5 minutes on second side. Serve immediately.
(Source: Tammi at My Organized Chaos)
GRILLED STRAWBERRY BASIL KEBAB
Prep time: 5 minutes
Cook time: 2 minutes
About 16 medium to large strawberries (firm but ripe)
1 small bunch fresh basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grapeseed oil
To clean strawberries, use a damp paper to wipe each one off. Remove stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if using wooden, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbecue and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once grill is hot, place strawberry skewers on it, flat side down. You should hear a sizzling sound; if you don’t the grill is not hot enough. Wait until it is.
Grill until each side is marked from the grill, about 30 seconds per side. Place skewers on a plate and while they’re still hot, use a pastry brush to add glaze to the kebabs. Remove them from skewers to serve.
(Source: cookingontheweekends.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
Father's Day food kebabs recipes
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