My Great Shish Kebab Recipe for your Bank Holiday BBQ

It looks like we are going to get some sunny spells over the Bank holiday weekend and let’s face it if it rains who hasn’t grilled under an umbrella before. Now if you are tired of same old, same old burgers and sausages burnt to a crisp today’s post are not one but a host of recipes. In a restaurant one of your goals is consistency, you want a dish your customers can enjoy again and again and recommend to all their friends. This is one of the reasons we follow recipes. As someone interested in food, and you are reading this article, you will probably look at a recipe then like me tweak a little ingredient here, adjust an amount there. I am going to make a wish and hope you change the following recipe(s) for Shish Kebabs totally, utterly and completely. Just think of them as the loosest of culinary guidelines. There is an almost infinite opportunity to mix and match textures and flavours and experiment to your heart’s content.

Kebab

 

Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal, and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.

There are a couple of rules for Shish Kebabs, first please if you are using wooden skewers soak them in water overnight as they have a tendency to burn, especially over a barbecue or char-grill. The second is not so easy and requires a little experience. Cut up your ingredients so they will cook at the same time. What do I mean by this? A large wedge of onion will not cook as quick as a king prawn so separate out the layers. Courgettes, mushrooms and bell pepper all add colour and flavour but need to be quite large pieces if mixed with small pieces of chicken or steak as the denser texture of the meat takes longer to cook. If you want to make a seafood Shish Kebab try wrapping scallops in bacon to protect them from the searing heat of the grill and add more flavour. Finally, not a rule but a top tip, a good marinade will add a ton of flavour but be careful, sugary marinades can burn and are better brushed on the food in the latter stages of cooking.

shish-kebab

Chicken and Vegetable ( Shish ) Kebabs                                          makes 8 kebabs

2 large Chicken Breasts cut in two-centimetre chunks

1 large Courgette, washed and cut into slices

1 large Red Bell pepper, cut in chunks

1 large Red Onion, peeled, quartered, and parted in layers

16 large Button Mushrooms, wiped

Quality Olive Oil

Sea Salt and freshly ground Black Pepper

8 skewers

Thread the meat and vegetables on the skewers. Place on a baking tray, drizzle with oil and season generously. Cook on barbecue or under a medium to high grill turning regularly for around ten minutes until cooked. There that is it the easiest recipe I will probably ever post.

Now let your taste buds run wild, here are a few suggestions;

King Prawn and Rump Steak ( Surf’n’turf )

Monkfish, Prawns, and Scallops wrapped in Bacon

Chicken Tikka

Lamb with Garlic and Thyme

Mediterranean Vegetables

Cajun Tuna

Sweet and Sour Pork with Bell Pepper and Pineapple

skewer

Marinades 

Marinating your meat and fish for a couple of hours will add multiple layers of flavour and you can brush the Shish Kebabs with the marinade during cooking. Remember that if you use a sweetened marinade to lift the kebabs a little higher on the barbecue or turn the grill down a fraction as they will easily burn over a high heat.

Quick Southern Barbecue – 4 tablespoons Tomato Ketchup, 4 tablespoons Vegetable Oil, 1 tablespoon Sherry Vinegar, 1 tablespoon Worcestershire Sauce, 1 tablespoon Dark Brown Sugar, 2 Cloves Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon Hot Pepper sauce, ¼ teaspoon Black Pepper

Greek Style – 4 tablespoons quality Extra Virgin Olive Oil, freshly squeezed juice of two Lemons, 2 tablespoons Honey, ½ teaspoon freshly chopped Oregano, ½ teaspoon freshly chopped Rosemary, ½ teaspoon freshly chopped Thyme, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper

Asian – 4 tablespoons Vegetable oil, 2 tablespoons toasted Sesame Oil, 2 tablespoons Rice Wine Vinegar, 2 tablespoons Light Soy Sauce, 2 cloves of Garlic, peeled and pureed, 1 large piece of preserved Ginger, finely grated, ¼ teaspoon Chinese 5 Spice, ¼ teaspoon Black Pepper

Sweet ‘n’ Sour – 4 tablespoons Tomato Ketchup, 4 tablespoons Pineapple Juice, 2 tablespoon Honey, 1 tablespoon Sherry Vinegar, 2 cloves of Garlic, peeled and pureed, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper

Fiery – 8 tablespoons quality Olive Oil, 1 small hot Chilli, finely chopped, 2 cloves of Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon Hot Pepper Sauce, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper

Wine and Beer

What to Drink? Slightly smoky grilled chicken kebabs pair well with un-oaked refreshing New world Chardonnays and are complemented by the light hop and citrus flavours of IPA or Indian Pale Ales

Allergens in this recipe are;

Celery    Raw Fish     and Soya maybe present in your marinade please check the recipe.

Please see the Allergens Page


Grilled Sirloin Steak

How to cook the Perfect Steak

Valentines Cover

What can be more romantic on Valentine’s Day than to cook and share a delicious steak with your partner, served with a rich buttery Bearnaise Sauce, some thick cut chips, and a crisp green salad? Here are the steps you need to prepare a fabulous steak just like a professional grill chef;

Grilled Sirloin Steak

Char-grilled Sirloin Steak

Buy the Best Meat You Can

You need to find a butcher who knows the provenance of his supplies, even better a farm shop or butcher who breeds his own cattle. Well hung ( matured ) grass fed beef is best. Good meat is expensive, but you are better buying less and better quality than more of an unknown piece of meat. The choice of cut will affect the flavour of your steak, rump and flank are very tasty but require perhaps a little more skill to cook correctly, a fillet is the most expensive cut and very tender but perversely not as flavoursome as the cheaper pieces of meat. I would settle in the middle for a piece of rib eye steak with some nice marbling of fat. The best ever Rib eye I have tasted is from the tiny island of Alderney and the grass-fed, twenty-eight day aged beef from Kiln Farm.

Aged Rib eye Steaks

Well marbled Kiln Farm Rib eye Steak

Fat is your Friend

Marbling is the small specks of white to yellow fat you can see in some cuts of meat they will render down during cooking and help keep the meat moist. Most importantly remember fat adds flavour to any cut, this is why beef joints such as silverside are often wrapped in fat by the butcher for a roasting joint.

Buy a Big Steak

For maximum flavour we want to get a good char on the outside of your steak while keeping the meat juicy and tender inside and this can be difficult with a thin cut for even an expert. The solution is one supersized steak to share, instead of two 350 gr steaks get one thick cut 750 gr steak.

Thick Steak

Cook from Room Temperature

It can be difficult to cook a steak and raise the temperature in the center if it comes straight out of your fridge at three to five degrees. Take your steak out of the fridge at least an hour before you want to cook it.

Hot, Hot, Hot

This is very important if you are barbecuing, using a griddle pan or just a big old heavy-bottomed cast iron frying pan, the choice of award-winning steakhouse Hawksmoor, it needs to be hot. Very hot. You don’t want to be able to hold your hand close to the grill or pan. Barbecuing over charcoal will give the steak a lovely smoky finish.

Charcole

Seasoning

If your steak is in a plastic bag or container, remove and pat it dry with kitchen paper.  Immediately before serving generously season with sea salt and pepper. Chef’s season meat exceedingly well it is probably the biggest difference between them and a home cook so don’t be afraid. I would use about a four to one ratio sea salt to fresh roughly ground black pepper. You don’t need to add anything else unless you want to add a little freshly ground coriander or smoked sea salt for a little extra flavour.

Oil and Butter

You don’t need any oil in the pan but if you want you can add butter towards the end of cooking and turn the heat down to stop burning. You can add a few thyme sprigs and a crushed clove of garlic for extra flavour if you desire. This will give your steak a buttery, creamy finish but you can finish the steak without the butter maintaining the extra crisp finish.

Cooking

Carefully place the steak on the grill or in the pan and leave it for a couple of minutes and then using a pair of tongues turn over. As long as the pan or grill is hot enough you should have no problem with sticking. WARNING you may get some smoke so open a window the pan needs to be hot enough for your steak to develop a delicious crust, so don’t overcrowd the grill or pan. Carry on turning the steak to prevent burning. If there is a thick layer of fat on your steak, hold it vertically, with tongs, to brown the fat. For cooking times follow this link, remember your steak will continue to cook after you remove it from the heat.

Resting

When the steak is ready it is vitally important to let it rest, at home place it on a warm plate cover with foil and wrap in a couple of T-towels and leave for at least five minutes this allows the meat to finish cooking and suck all the juices back, otherwise they will leak as soon as the meat is cut, and it will be dry.

 Steak 3

Slice the meat against the grain, rather than parallel to the fibers in the meat and serve with Bearnaise Sauce.

Wine and Beer

What to Drink? Steak and Bearnaise Sauce requires some out of the box choices to match the richness and slight acidity of the sauce try a bold, slightly acidic Chilean Cabernet or a big, bold in your face oaked Californian Chardonnay if you prefer beer try a hoppy English IPA beer.

Allergens in this recipe are;

 Milk    If you use butter

Please see the Allergens Page

Valentines Cover

Valentine’s Day Oysters Blonde and Blue

Valentine’s Day Bearnaise Sauce

Valentine’s Day Chocolate Mousse