Kebab Recipes
by Steven Raichlen


On the menu:

Basil Grilled Shrimp Kebabs
Chicken Spedini on Rosemary Skewers



Basil Grilled Shrimp Kebabs

Here's a colorful shrimp kebab that's always a hit at a party. The basil imparts a wonderful, fresh herb aroma.

Serves 4.

Ingredients

24 large shrimp

For the marinade:

2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon finely grated lemon zest
salt and plenty of freshly ground black pepper

For the kebabs:

1 bunch of fresh basil (24 large leaves)
1 red bell pepper, cut into 1 inch squares
1 yellow or green bell pepper, cut into 1 inch squares

bamboo skewers

Cooking Instructions:

Place the shrimp in a bowl and stir in the ingredients for the marinade. Marinate for 15 to 20 minutes. Meanwhile, soak the bamboo skewers in cold water to prevent them from burning.

  1. Thread the shrimp through the side onto the skewers, placing a basil leaf and a piece of bell pepper between each. (Alternate red and yellow bell peppers.) Season with salt and pepper.
  2. Preheat the grill to high. Grill the kebabs until the shrimp and peppers are cooked, 2 minutes per side.

Nutrition Facts (per serving):

Calories: 230
Fat: 7 grams
Saturated Fat: 1 grams
Sodium: 560 milligrams
Total Carbohydrates: 10 grams
Protein: 42 grams
% calories from fat: 11%
% calories from saturated fat: 3%

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Chicken Spedini on Rosemary Skewers

Spedini is the Italian word for a shish kebab. This one features the bold flavors of sage and prosciutto. Jaws will drop when you serve them, as the skewers for the kebabs are actually sprigs of fresh rosemary.

Note: When using rosemary skewers, make a "starter hole" in the meat with a slender bamboo or metal skewer.

Serves 4.

Ingredients

1-1/2 pounds boneless, skinless chicken breasts
24 pearl onions
salt
3 very thin slices prosciutto (about 1 ounce), cut into 1 inch squares
1 bunch sage leaves, stemmed (24 leaves)
freshly ground black pepper

24 stiff sprigs fresh rosemary or bamboo skewers, each about 5 inches long

for basting:

1 clove garlic, chopped
teaspoon
salt
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water

Cooking Instructions:

  1. Wash and trim the chicken breasts and cut into inch dice. Place the onions in a saucepan in cold salted water to cover. Bring to a boil. Cook the onions until just tender, about 5 minutes. Drain well, refresh under cold water, and drain again. Peel the onions. If using rosemary, strip the bottom 2 to 3 inches of leaves off the stems (slide them off between your thumb and forefinger).
  2. Assemble the spedini. Skewer the chicken and onions on the rosemary or bamboo skewers, placing prosciutto and sage leaves between each. Use a slender bamboo skewer to make starter holes in the chicken and onions. And don't forget to alternate shapes and colors.) Breathe a sigh of relief: the hard part is over.
  3. Make the basting mixture. In the bottom of a bowl, mash the garlic and salt to a smooth paste with the back of a wooden spoon. Stir in the lemon juice, oil, and water.
  4. Preheat your grill to high. Grill the spedini until the chicken is cooked, 3 to 4 minutes per side, basting with the garlic mixture.

Nutrition Facts (per serving — about 6 skewers):

Calories: 240
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 560 milligrams
Total Carbohydrates: 10 grams
Dietary Fiber: 2 grams
Protein: 34 grams
% calories from fat: 55%
% calories from saturated fat: 8%

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About Steven Raichlen

Steven Raichlen is the author of 20 books, including the IACP/ Julia Child Award-winning Barbecue Bible and the new Barbecue Bible Sauces, Rubs, and Marinades (both published by Workman) and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He recently created a Barbecue University at the Greenbrier Resort in West Virginia. You can reach him at his web site: www.barbecuebible.com.

He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

 




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