Grilled Kebabs + Sauce + Salad

Grilled Kebabs + Sauce + Salad

Cooking food on skewers is a brilliant way to make smaller ‘bits and pieces’ feel like something more substantial. The dish in the picture is pork with a satay sauce.

per person

200g (7oz) protein or veg
1 teaspoon – 1 tablespoon marinade ingredient
sauce, to serve
salad leaves, to serve

1. Cut protein or veg into bight sized cubes and place in a small bowl with the marinade. Or for ground meat mix with the marinade ingredient.

2. Heat an overhead grill (broiler) on a very high heat.

3. Thread protein or veg onto 2 bamboo skewers. If using ground meat form into ‘sausages’ with your hands first.

4. Cook for 3-4 minutes on the first side, until browned. Turn then cook for another 3-5 minutes or until just cooked.

5. Serve skewers with sauce drizzled over. And salad on the side.

variations

protein – tender cuts of meat like pork fillet, lamb fillet, pork neck, beef fillet, steak, chicken breasts or thighs. Fish fillets. Tofu. Setian. Chorizo, squid, prawns (shrimp). Ground meat can also be used – just form into ‘sausages’ with your hands and thread onto the skewers.

veg – looking for veg which will cook in a relatively short amount of time AND hold its shape on the skewer. Zucchini, red capsicum ( bell peppers), mushrooms, Or used cooked veg such as sweet potato, pumpkin, potatoes, parsnips, celeriac, fennel.

marinade ingredient – soy sauce, lemon juice, lime juice, sherry or rice vinegar. Spices can also work here (1/2 – 1 teaspoon per person + 1 tablespoon oil) smoked paprika, ground cumin, ground coriander seed, curry powder, garam marsala.

sauces – hummus, pesto, herb & nut sauce, hoisin sauce or sriracha (chilili sauce). Even ketchup or BBQ sauce. For more sauce ideas see 10 delicious 5 minute sauces.

salad – pretty much any washed salad leaves including baby spinach, rocket (arugula), radicchio or mixed leaves. Also try leafy herbs like parsley, mint, coriander (cilantro) and basil.

leftover potential?

OK. Most kebabs work best when fresh but can be served cold wrapped in fresh flat bread with the sauce. Will keep in the fridge for a week or so.

problem solving guide

protein dry – it’s important not to overcook the protein as it easily dries out. Best to err on the side of slightly undercooked.

bland – be generous with the seasoning. Next time try a different sauce.

short on time? – skip the threading onto the skewers and just stir fry the cubes of meat until just cooked and serve drizzled with the sauce.

skewers burning – bamboo skewers will burn unless soaked in water first. I tend not to worry about it. You could remove the skewers before serving or invest in a set of metal skewers.

serving suggestions

Serve the skewers and sauce with the salad on the side. For a more substantial meal, serve with fresh pita bread.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –