Chicken Kabobs
Chicken Kabobs
Amy And Chuck...
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La Belle Cuisine - More Beef Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."


Gigi's Shish Kabobs



Stonewall Kitchen, LLC
Stonewall Kitchen Grille Sauces

“Our minds are like our stomachs; they are whetted by the change
of their food, and variety supplies both with fresh appetites.”

~ Marcus Fabius Quintillian

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Howard Shooter
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Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Garlic, Ischia Ponte, Ischia,
Bay of Naples, Campania, Italy
Photographic Print

Bibikow, Walter
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Vegetables, Fish, Poultry, and Red Meat on a Grill
Vegetables, Fish, Poultry, and Red Meat on a Grill
Ernie ...
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La Belle Cuisine


Gigi’s Master Shish Kabob Recipe

  Allow 1/2 to 3/4 pound meat (lamb, beef,
veal, pork, etc.)
for each person.
If using lamb, shoulder or leg is best for kebabs;
for beef, use sirloin, sirloin tip or rib;
best pork cuts are the loin or leg (fresh ham).
[We often use chicken breast.]
There should be practically no fat on the meat. Cut it into 1 1/2- to 2-inch cubes. String the meat on skewers, placing the pieces close together. This
will give you a juicier, rarer result than leaving a lot of space in between
the pieces of meat.
If you like to cook vegetables on the same skewer, alternate cubes of
meat with tomato, bell pepper, cubes of eggplant, mushrooms,
summer squash, or small parboiled white onions
. The only proviso
is that the vegetables should be able to cook in the same amount of
time as the meat. Those that need longer cooking should be parboiled
first. [We love adding cubes of fresh pineapple, especially with chicken
or pork.]br> Before broiling, brush the kebabs well with a mixture of
2 parts olive oil and 1 part lemon juice
, or
3 parts olive oil to 1 part lemon juice,
according to your taste.
If you wish to marinate the meat, use the proportions of oil and lemon
juice of your choice, adding
salt [or soy sauce]
a good quantity of freshly ground black pepper
at least 2 crushed garlic cloves,
and fresh herbs
of your choice.
With lamb, use oregano or tarragon; with beef we recommend bay leaf
or rosemary; with pork, use coriander, thyme or sage.
The best way to marinate the meat is to string it on the skewers and arrange them in layers in a flat dish. The meat can be marinated for 2 hours up to 2
days, according to your fancy. This is the basic method for lubricating and flavoring kebabs. You can add other liquids, such as fruit juices or wine. Yogurt is also a good marinade/tenderizer.
Arrange the skewers on rack or grill. If using a charcoal grill, place the rack
or grill 5 to 7 inches from coals and broil 8 to 16 minutes (depending on the type of meat and desired degree of doneness), basting with marinade and
turning the meat to expose each side to direct heat. With a gas or electric
broiler, skewers should be about 4-5 inches from the electric element
or flame.


Or... you might want to give this a go. Sounds irresistible!

The Only Marinade You’ll Ever Need

Barbecue Bible:
Sauces, Rubs and Marinades,
Bastes, Butters & Glazes

Steven Raichlen, 2000, Workman Publishing

“If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra
virgin olive oil, it instantly transports you to the Mediterranean. I can't think
of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply
set a portion aside for basting.”

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea),
or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side
of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it
within 1 to 2 hours of making. Stir again before using. Makes 1 cup.
Serves 4 to 6.

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