New York Strip, Cremini, and Bok Choy Kebobs

Keys for successful kebobs

Originally appeared in the August 12, 2010 edition of the Southside Times.

Spell them—pronounce them—any way you like:  kebob, kabab, kibob…the list goes on and on.  Other cultures know the skewered foods as souvlaki (Greece) or satay (Indonesia).  But really, all you need are three elements—meat and / or veg, a stick, and fire.  From there, well, the show’s all yours.  Read more here:Here are a few tips to keep in mind with kebobs.  1) Attention to detail:  both for aesthetics and even cooking, cut your kebob-components uniformly.  2) Plan ahead:  make sure your grill is properly heated—for kebobs it’s proper to use direct-heat methods—and that you’ve marinated your meat or vegetables well before cooking (at least eight hours, overnight is best).  3) If using wood skewers, soak for an hour in water to prevent charring (metal skewers are nice as they can be washed and reused).  And 3) Babysit your kebobs:  items on skewers are small and thin, and therefore susceptible to burning and overcooking.

My last suggestion is to create a personal list of favorite combinations.  Devise contrasting flavors, textures.  Earlier I said that, for kebobs, all you need is a skewer, meat, and heat.  But there’s one more element:  a vivid imagination.

New York Strip, Cremini, and Bok Choy Kebobs

Serves 6

  • 3 large garlic cloves
  • ½ cup reduced-sodium soy sauce
  • 1/3 cup dry sherry
  • ¼ cup packed brown sugar
  • 1 tablespoon finely grated peeled ginger
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons sesame oil
  • 1 ½ lb New York strip steak, cut into 2-inch pieces
  • 1 lb baby bok choy (5 to 6 heads)
  • ½ lb large cremini mushrooms (aka baby bella), stems trimmed flush with caps
  • ½ cup vegetable oil
  • 6 skewers—either metal or wood (soak wood skewers for at least an  hour)

1.  For marinade:  Mince and mash garlic to a paste with a pinch of salt.  Boil soy, sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup (about 5-7 min).  Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.  Pour half of marinade into large sealable bag and chill remainder for basting.  Add steak to bag and marinate for at least 3 hours; chill, turning bag occasionally.

2.  Kebabas:  Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).  Halve bok choy lengthwise and blanch in a large pot of boiling salted water until crisp-tender, about 2 minutes. 

Immediately shock in ice bath.  Pat bok choy dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers.  Put on a tray.

3.  Toss mushrooms with veg oil.  Thread mushrooms through sides, and steak (discard marinade) onto remaining skewers, alternating them.  Put onto another tray.

4.  Oil grill rack, then grill steak-and-mushroom skewers.  Turn and baste with remaining marinade.  Continue to grill and baste until steak is cooked through.  Lightly brush bok choy with oil and grill until grill marks appear.

5.  Serve kebobs on a platter, resting over grilled bok choy.

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Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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