Recipes for Shabbat

Shish Kebabs

Shish kebabs are a perfect choice for a fast and fun summer meal.  There are many cultures (alas, not ours) that claim that they invented the shish kabob but from all the research I can find it seems to have been created in Persia or Turkey or somewhere else in that region.

The actual words shish kebab are Turkish and the words literally meaning "skewer" and "roast meat," Kebabs were a natural "what do I eat tonight" solution for nomadic tribes or Asia and the Middle East. When night would fall the tribesmen would climb down from their horses, light large fires and skewer meat onto the ends of their swords to cook. Usually the meats were marinated, not just to preserver but to tenderize and add flavor, Traditional shish kebabs are made with lamb marinated in a spicy marinade or basting sauce and intermixed with various vegetables. However, different cultures (Thailand has satay, Japan has yakitori and in France they're called brochettes) have created their own versions of shish kabob over the years to include any and all combination of meats, fish, fruits, and/or vegetables.

For the cook who wants to experiment the sky is the limit when it comes to combinations. You can even make dessert kebobs if you feel so inclined.

Kebabs can be prepared in advance; making it perfect solution for summer Shabbatot because you can throw them on the grill just before Shabbat starts (this keeps your kitchen cool on even the hottest days. Let your imagination run wild with different combinations and marinades

TIPS FOR KABOBBING!

Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.

Wash all meats and seafood thoroughly and pat it dry before skewering and adding it to the marinade. Be sure to marinate in the refrigerator to prevent bacteria from growing.

Meats should be cut in uniformly sized 1 to 2-inch cubes for quick and even cooking.

Solving that age-old problem of selecting vegetables that will cook at the same rate as the meat, or at least are edible by the time the meat is done is simple. You need to parboil your vegetables (such as bell peppers, zucchini, carrots and other dense foods) before skewering them. Baby new potatoes can be scrubbed and parboiled for a fun and tasty addition to the kabob.

When using a marinade use a large heavy-duty plastic zip or cooking bag. Be sure to get most of the air out before sealing so the contents are covered with the marinade, and turn the bag often while marinating. If using a marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard the marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.

Marinating the meat is not always necessary. You can also just season with
your favorite herbs and spices.

Kebabs can be grilled, broiled or baked.

VEGETABLE KABOBS (pareve)

Marinade:
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced

Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender

GRILLED TURKEY SHISH KABOBS (meat)

Cut turkey tenderloins into 1 1/2-inch cubes and place them in a large glass  bowl. In another bowl combine the chili sauce, lemon juice, sugar and bay leaves and pour the mixture over the turkey cubes. Toss to coat and then  refrigerate the turkey for at least 4 hours or overnight, stirring occasionally. Thread the turkey and vegetables alternately on skewers. Brush the kabob lightly with the oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. Serves 4.

MAPLE FRUIT KABOBS (pareve)

Combine the brown sugar, maple syrup, cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes, and 2 pineapple chunks alternately onto each of 4 (8 inch) skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium-hot coals. Place kabobs on rack, and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4. This recipe can be doubled or tripled.

CHICKEN AND MUSHROOM KEBABS IN PITA BREAD (meat)

In a bowl combine the oil, lemon juice, vinegar, rosemary, salt and pepper.  Whisk until combined. Pour half of marinade into another bowl. Add the mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes. Meanwhile, prepare barbecue (medium-high heat). Wrap 1 breakfast beef piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing the breakfast beef to secure. Discard the chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm. Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer. Serves 6

TROPICAL CHICKEN KABOBS (meat)

In a shallow bowl combine the lime juice, vegetable oil, and honey. Add the  chicken chunks and toss gently. Cover, refrigerate and marinate for 6 to 8 hours or overnight, stirring occasionally. Remove the chicken from marinade, reserving marinade. On the bamboo skewers alternate pieces of chicken, onion, pepper, papaya, and pineapple on the skewers. Coat grill rack with vegetable spray and place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. Servers 6.

POTATO AND SALMON KABOBS
This recipe was created by the Idaho Potato Commission.

Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a  large pot of boiling water until crisp-tender, about 6 minutes. Drain; cool. On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion.  Repeat, beginning with potato, until each skewer holds about eight inches of ingredients. End each skewer with pepper to secure. Continue with remaining skewers. Place skewers in a 13 x 9" pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill. When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs,  turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish. Serves 6

BEEF SHISH KABOB

In a bowl combine the soy sauce, honey, vinegar, ginger, garlic powder, oil,  and green onion. Add steak and marinate several hours or overnight. Drain the meat. Skewer beef, kosher sausage, pineapple, and vegetables in what ever order you like. Prepare grill. When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting often. Grill over hot coals (or broil in the oven) for 18 to 20 minutes.
Serves 10

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.