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: (more…)

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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Grilled Peach and Lamb Kebobs

Serves 8

  • 3 lbs lamb leg or boneless leg roast, cut into 1 ½ inch cubes
  • 1 small red onion, cut into quarters
  • 1/3 cup peach jam
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon salt
  • 2 teaspoons fresh cracked pepper
  • 4 whole peaches, skin removed and cut in half, pitted
  • 16 skewers (if wooden, soak for an hour)

1.  Place lamb cubes and onion in large pan.  In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over lamb and onions.  Toss to coat.  Cover, refrigerate and marinate for at least 8 hours.

2.  Remove meat from marinade and discard marinade.  On each skewer, thread 4 lamb cubes, alternating with onion pieces.  Grill kebobs to desired doneness.

3.  When lamb is done, remove from grill, cover and let stand.  Grill peaches cut-side down until brown juicy.  Cut each grilled peach in half and place on end of each skewer.

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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Miso-Glazed Tuna Kebobs

Serves 4 to 6

  • 1 cup white miso (also called shiro miso)
  • ½ cup mirin (Japanese sweet rice wine)
  • ½ cup sugar
  • ¼ cup water
  • ½ cup mayonnaise
  • 2 lb tuna steak, cut into 1-inch cubes

1.  Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring until sugar has dissolved.  Remove from heat and whisk in mayonnaise, then cool to room temperature.

2.  Put tuna in a sealable bag (or shallow dish).  Pour marinade over tuna and marinate—chill at least 8 hours.

3.  Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).  Thread tuna onto skewers, leaving small space between each piece.  Put on tray.

4.  Oil grill; grill tuna, turning occasionally.  Cook until just pink in center.

Published in: on August 9, 2010 at 8:37 pm  Leave a Comment  
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