Hobnob With Kebobs

Many people love to grill a plate full of kebobs in the summer. They are quick and simple to prepare, and the variety of ingredients you can use is endless. But, too often, kebobs wind up dry, or the meat is overcooked while the vegetables are undercooked.

So, author and cooking teacher Tori Ritchie, along with other friends at Williams-Sonoma in New York City, shows viewers of The Early Show how to fix beef and vegetable kebobs.

For beef and vegetable kebobs, first of all, marinating the meat insures it won't be dry. Even a simple mixture of olive oil, salt and pepper will do the trick.

Add even more flavor to your meat by incorporating more ingredients into the marinade. Bottled salad dressing is an easy option. For the recipe shown on The Early Show, Ritchie marinated the meat in red wine, olive oil and spices. You want to cover the meat and place it in the refrigerator for at least an hour, so it can truly absorb all of the marinade's flavors.

For your meat and vegetables to finish cooking at the same time, you need to keep a couple of things in mind. First, choose the right veggies, ones that are "sturdy" and will hold up well on the grill. Peppers and onions are classic kebob companions, while tomatoes, for example, fall apart quickly. Second, you want to cut the vegetables into uniform sizes. This helps them cook evenly and at the same rate as the meat.

Your grilling experience will be much more successful if you use the correct type of skewer. Look for metal skewers that are flat-edged, not round. The flat edges help prevent your pieces of meat from spinning when you turn the kebob.

It takes about 10 minutes on the grill for the beef to become medium-rare. Obviously, if you like your meat well-done, you'll have to cook it longer than that.

Lamb kebobs: You can use other types of skewers as well. Among Ritchie's favorites: rosemary branches. The fresh rosemary branch lends your meat a fabulous flavor as it cooks.

Simply buy a bunch of fresh rosemary at the market. Separate a few branches of rosemary, and strip off most of the leaves (except for a few at the very top of the branch). Thread three or four pieces of meat on the branch, and place on the grill. You don't have to worry about the branches catching fire on the grill, because they are naturally moist.

Seafood, such as shrimp and scallops, is another great kebob choice. As a matter of fact, shrimp and scallops are natural kebob ingredients. Both are quite small, so if they are simply tossed on the grill, they tend to fall through the grill's grate and onto the coals.

Chicken satay is a familiar menu item on Thai menus. Have you ever wondered why the chicken is called "satay" and not "kebob," even though it's cooked on a skewer? Well, it's because "kebob" is the Middle Eastern term for meats grilled on a skewer, while "satay" is the Indonesian term. And this dish is clearly Indonesian; the chicken is marinated in coconut milk, fish sauce, brown sugar, cilantro and curry powder. Once cooked, it's dipped in a peanut sauce.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)Chicken Satay

A blend of up to 20 spices, curry powder commonly includes cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, red and black pepper and turmeric, which imparts its distinctive yellow color. Madras curry powder (called for in this recipe) is popular in southern India and is commonly sold commercially. It is hotter than standard curry powder.

Ingredients
Serves 4

1 1/2 lb. boneless, skinless chicken thighs
1/2 cup coconut milk
1/4 cup fish sauce
3 Tbs. firmly packed light brown sugar
2 Tbs. chopped fresh cilantro
1 Tbs. Madras curry powder
1 Tbs. canola oil
1 jar (10 oz.) China Blue Peanut Sauce

Method:

1. Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.

2. Preheat an electric grill to medium-high.

3. Remove the chicken from the marinade and discard the marinade.

4. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total.

5. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.

Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).Grilled Lamb Kebobs with Mint-Yogurt Sauce

Kebobs are made all over the Mediterranean, and in the eastern Mediterranean, lamb is the meat of choice.

If you like, remove the hot lamb from the skewers, tuck into pita wedges and drizzle with the sauce. Roasted vegetables, such as bell peppers, eggplant and zucchini, are often slipped into the pita as well.

Ingredients
Serves 6

3/4 cup plain yogurt
1 lb. lamb cut from the leg, shoulder or loin, trimmed of fat and cut into 1-inch pieces
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 Tbs. chopped fresh mint, plus sprigs for garnish
1 garlic clove, minced
3 Tbs. lemon juice
6 lemon wedges

Method:

1. Line a fine-mesh sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve. Cover and refrigerate for 2 hours to drain.

2. Prepare a medium-hot fire in a grill. At the same time, put 6 bamboo skewers in water to cover.

3. In a bowl, combine the lamb and 2 Tbs. of the olive oil. Season with salt and pepper. Toss to coat evenly.

4. In a small bowl, combine the drained yogurt, the remaining 1 Tbs. olive oil, the chopped mint, the garlic and lemon juice. Stir to mix well. Season with salt and pepper. Set aside.

5. Drain the skewers and thread the lamb pieces onto them, dividing them evenly. Place on the grill rack 4 to 5 inches from the fire and grill until browned on one side, about 5 minutes. Turn the kebobs and continue to grill until browned on the other side and medium-rare at the center, 4 to 5 minutes more, or until done to your liking.

6. Transfer the kebobs to a serving platter, season with salt and pepper, and drizzle the yogurt sauce over them. Garnish with the lemon wedges and mint sprigs. Serve immediately, warm or at room temperature

Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).Lime-Grilled Scallops with Red Pepper Coulis

An indoor countertop grill is ideal for low-fat cooking. These lime-spiked scallops can be paired with steamed rice or a simple green salad.

Ingredients
Serves 4

3 red bell peppers, seeded and chopped
2 Tbs. extra-virgin olive oil
Pinch of minced garlic
Juice of 1 lime
Salt and freshly ground pepper, to taste
Zest of 2 limes
16 large sea scallops, rinsed and patted dry
1 Tbs. finely slivered fresh cilantro

Method

1. In the bowl of a food processor, process the bell peppers on high speed until a smooth puree forms. Push the puree through a chinois or other fine-mesh sieve set over a bowl; discard the solids.

2. In a small saucepan over medium heat, bring the bell pepper puree to a boil and cook until reduced to 1/4 cup, 12 to 14 minutes.

3. In another small saucepan over medium-low heat, warm the olive oil. Add the garlic and fry, stirring constantly, until tender, about 1 minute. Add the bell pepper puree, lime juice, salt and pepper and whisk until blended; keep warm.

4. Heat an indoor electric grill to high heat according to the manufacturer's instructions.

5. In a small bowl, combine the lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless-steel skewers and coat each scallop with the zest mixture. Grill the scallops until opaque throughout, 2 to 4 minutes per side.

6. Stir the cilantro into the red pepper coulis. Taste and adjust the seasonings with salt and pepper. Drizzle the coulis over the scallops.

From the Williams-Sonoma Kitchen