Men, for years have been somewhat in charge of the “Grill or BBQ”. It is said that, “women cook” and “men grill.” It is a big thing to get prepared for the “Grill Master” or “King of the Grill”. There are special tools that are needed and we can’t forget the “grilling apron.” Grilling or BBQ’s are exciting and fun for men, due to the fact that there is fire, meat, and beer involved. Now, I am not saying that women can’t grill or BBQ, which they can, but most of the time they choose to leave this job to the guys.
Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “barbecue” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.
şiş kebap in Turkish) translates to “grilled meat on skewers.” Orginally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken, and fruits to marshmallows with chocolate. It is often recommened to choose food that will cook at the same rate and same size, when putting them on the skewer together.
|My dad the "Grill Master"|
Beef Shish Kabobs
Ingredients: (depending on how many people you are serving)
beef sirloin, top sirloin, or filet
yellow or white onions
large white button mushrooms
Meat Marinade (jar or mix)
If you are using bamboo skewers, start by submerging them in water. Let them soak for 30 minutes. If you use double skewers it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers.
Make the marinade. (follow recipe on marinade) In a stainless or glass bowl large enough to hold the meat. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature.
Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares. You can leave the mushrooms whole, but for larger mushrooms, you cut them in half. You can alternate between onions, peppers, and mushrooms, with the meat on the skewers. After assembling the kabobs, brush some oil on the BBQ grill with a paper towel dunked in oil so they will not stick.
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
You can serve over rice with a crisp tossed salad and a glass of Redwood Creek Rich Red Blend wine, which has the luscious flavors of dark cherry and brown spice. Enjoy!
Till Next Time……….
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