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Stuff on Sticks


Published: 05/14/2012


Call them kebabs, satays or souvlaki, putting meat, vegetables and even fruit on skewers and popping them on a grill is a fast and tasty way to make an alfresco meal. You can use metal skewers for cooking over the coals, but with a little
preparation, bamboo sticks work just as well.


Bamboo skewers can be found in grocery stores and come in a couple of lengths. We suggest 12-inch skewers, since they are easier to turn on the grill. To prepare, soak the skewers in water for an hour prior to cooking to prevent burning.


Lamb Souvlaki


3/4 cup olive oil

2/3 cup fresh lemon juice

4 large garlic cloves, minced

2 Tbsp chopped fresh mint

4 tsp grated lemon peel

2 tsp ground coriander

1 tsp ground cumin

salt and pepper to taste

4 lb  well-trimmed boneless leg of lamb, cut into 2-inch cubes

16 skewers



Place all ingredients except the meat in a large bowl and whisk to combine. Remove about one-half cup to a smaller bowl to be used for basting; cover and chill. Add lamb to the remaining marinade and toss to coat. Cover and allow to marinate overnight in the refrigerator.


Thread meat on to skewers and grill to desired doneness, turning occasionally - about 8 minutes for medium. Serve with couscous and a fatouche salad. Makes 8 servings.


Vegetable Kebabs

These kebabs are a nice accompaniment to lamb, pork or beef.



1/3 cup olive oil

1/4 cup lemon juice

1 tsp dried oregano

salt and pepper to taste

1 medium green zucchini sliced into 1/2 rounds

1 medium yellow zucchini sliced into 1/2 rounds

1 medium each red, yellow and orange bell pepper, seeded and cut into chunks

1 large red onion, peeled and cut into 8 wedges

8 large mushrooms, washed and stems trimmed

8  skewers



Combine oil, lemon juice, salt, pepper and oregano in a large bowl and whisk together. Add vegetables and toss to coat. Thread vegetable chunks on to prepared skewers and grill until tender and just charred, about 12 minutes, turning frequently.
Use extra marinade to brush on to vegetables. Makes 8 servings.


Thai Chicken Satay 



4  boneless, skinless chicken breasts

2 Tbsp medium curry powder, or to taste

1/2 cup  coconut milk

1 tsp sugar

1 tsp  salt

16 skewers



Slice chicken into thin strips, about 1/2 an inch thick. Combine coconut milk, curry powder, sugar and salt in a large bowl. Add chicken strips, cover and marinate for about 1 hour in the refrigerator.


Thread chicken on to the bamboo skewers. Grill, turning occasionally, until cooked. Serve with Thai Peanut Sauce and jasmine rice.


Shrimp Skewers




24 jumbo shrimp, de-veined, with tails on

6 large  garlic cloves

1/3 cup  packed tender fresh thyme sprigs

1/4 cup packed fresh rosemary leaves

1-1/2 Tbsp  coarse salt

1 cup  fresh lemon juice

1-1/2 cups  olive oil pepper to taste

8  skewers



Mince garlic, thyme and rosemary with salt, and mash to a coarse paste. In a bowl, blend garlic paste, oil and lemon juice. Add shrimp and marinate for 1 to 4 hours. Thread on to prepared skewers and grill for about 3 minutes per side.
Makes 8 servings.



Grilled Fruit with Yogurt Sauce



 1  firm-ripe plum, cut into 8 wedges

1  firm-ripe peach, peeled and each cut into 8 wedges

1  ripe pineapple, peeled, cored, and cut into 8 1-inch pieces

1  cup   plain low-fat yogurt

2  Tbsp honey

1-1/2 Tbsp  fresh lime juice

2 Tbsp finely chopped fresh mint

4 skewers



 Combine yogurt, honey, lime juice and mint in a bowl. Cover and chill until needed.

To make kebabs, thread two pieces of each of the plum, pineapple and peach on to a soaked skewer. On a lightly oiled grill, cook the skewers until browned and slightly soft, about five minutes, turning once. Serve with yogurt sauce on the side. Makes 4 servings.

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