Hobnob With Kebobs

Celebrate Summer With A Few Skewers

(CBS)  RECIPES

Steak and Bell Pepper Kebobs

Grilling is easy when you have the right tools. Essential for kebobs are flat-edged metal skewers that keep food in place when you turn them. A skewer grilling rack facilitates flipping the skewers. Grill baskets prevent small foods from slipping through the grate. Cedar planks hold fish and poultry on the grill while imbuing them with smoky flavor. Aromatic grilling chips (like mesquite, hickory or cherry) impart a wonderful fragrance to foods as they cook.

Ingredients
Serves 6

1/2 cup red wine
1/4 cup extra-virgin olive oil
3 Tbs. beef grilling rub
1/2 tsp. salt
2 pounds boneless beef sirloin, cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 orange bell pepper, seeded and cut into 1-inch pieces
1 cup Molasses & Rum BBQ Sauce (available through Williams-Sonoma)

Method:

1. In a large bowl, combine the wine, olive oil, grilling rub, salt and beef sirloin and stir to coat the meat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

2. Prepare a medium fire in a grill.

3. Remove the beef from the marinade. Thread the beef and bell peppers onto the skewers from a skewer grilling rack, alternating the pieces and dividing them equally. Arrange the skewers on the rack and place on the grill directly over the fire.

4. Cook, turning the skewers occasionally, until dark grill marks appear underneath, about 10 minutes for medium-rare beef, or until done to your liking. Brush the meat and bell peppers with some of the barbecue sauce and cook for 1 minute more, then brush with more sauce.

5. Remove the skewers from the rack and transfer to a warmed platter or individual plates. Pass the remaining sauce alongside

From the Williams-Sonoma Kitchen

Thai Shrimp on Lemongrass Skewers

A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro.

Ingredients
Serves 6

6 thin stalks fresh lemongrass

For the Thai brushing sauce:

1/4 cup lime juice
1 Tbs. Asian fish sauce
1/4 cup chopped fresh mint
4 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. red pepper flakes

2 lb. jumbo shrimp, peeled and de-veined
3 green onions, white portions only, trimmed to 2-inch lengths

Method:

1. Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain.

2, To make the brushing sauce, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings.

3. Meanwhile, prepare a medium-hot fire for direct-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire.

4. Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes.

5. Transfer to individual plates and serve hot.

Adapted from Williams-Sonoma Cookware Series, Grill Cookbook, by Barbara Grunes (Time-Life Books, 1999)