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LW/Food
Come Celebrate Israelis 50th Year With Us!
No Otte Does It Better!
ON
,
where to begin to season and cook
kebabs. Take a stab at the following
recipes — they're great as is, and they
may get you thinking of other ways
to kebab.
How about raisin-bread cubes
rolled in cinnamon and sugar and
served with vanilla sauce? Be still my
heart.
SCHIPUDIM
An Israeli street food favorite, this
kebab has the flavor of shawarma.
This recipe works well with chicken,
too; just cut the marinating time to
less than 4 hours. The marinade is
equally apropos with just about any
meat, fowl or fish.
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Ideal for REPEATERS
Marinade:
1/4 cup red wine vinegar
Juice of 1 lemon
1/3 cup olive oil
1 T hot red pepper sauce (such as
Tabasco)
1 T minced garlic
1 tsp. dried oregano
1/2 tsp. ground cinnamon
1 tsp. Kosher salt
1/2 - 1 tsp. ground black pepper
2 pounds boneless sirloin steak,
partially frozen
Optional: pieces of onion or red or
green bell pepper
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DETROIT
JEWISH NEWS
Combine marinade ingredients in a
glass or plastic bowl. Set aside. Cut
partially frozen meat into 1 - 1 1/2-
inch cubes and place in the marinade.
Cover with plastic wrap and chill the
meat in the marinade for 2 hours up
to overnight, turning occasionally.
Heat a barbecue or grill to medi-
um hot. Drain the meat well and
thread the beef on 10-12, 10-inch
skewers, alternating meat with bell
peppers. Place skewers on a preheated
medium-hot grill and cook for about
8-12 minutes, turning often, to
desired doneness. Serves 6.
GRILLED ASIAN MARINATED
TUNA KEBABS
One sure-fire way to cook fish well is
to grill it on skewers. The fish cooks
evenly and to your liking — from
rare to well done, in mere minutes.
Marinade
1/4 cup soy sauce
Juice of 1 lemon
1/3 cup olive oil
1 T sesame oil
1/4 cup honey
2 - 3 tsp. fresh chopped garlic
1/2 tsp. cayenne pepper
2 T parsley flakes or 1/4 cup fresh
chopped parsley
2 pounds fresh tuna steak, skin
removed, cut into 1 - 1 1/2-inch
cubes
Fresh bay leaves
Optional: 1/4 cup sesame seeds
Combine marinade ingredients in a
glass or plastic bowl. Place fish cube --\
in the marinade. Cover with plastic
wrap and chill the meat in the mari-
nade for up to 4 hours, turning occa-
sionally.
Heat a barbecue or grill to medi-
um hot. Drain the meat well and
thread the beef on 10-12, 10-inch
skewers. Place skewers on a preheated
medium-hot grill and cook for abow - --
--\
8-12 minutes, turning often, to
desired doneness. Serves 6.
GRILLED DUCK KEBABS
Orange juice and honey make this
lightly sweetened marinade perfect for
duck. And because this recipe calls for
STICK
'EM UP on page 112
Hints For
Skewering
• Many supermarket and butcher
shops prepare kebabs to sell ready-
made. In a pinch, you can buy
these and season them to your own
• Meatballs and mini hot-dogs
work well on a skewer and kids
love them!
• Most grills have hot spots and
cooler spots; find where yours are
and place foods accordingly.
• Invest in good oven mitts if
you're working with metal skewers;
they can get dangerously hot.
• Make a couple of extra kebabs as
testers of doneness and seasonings.
That way you won't overcook your
meat to inedible dryness or under-
cook it to dangerous levels.
• Just because you cook with long
metal skewers, it doesn't mean
you'll have to eat off the metal
skewer; simply slide foods off the
skewer right onto the dinner plate.
• Some meat markets and grocers
will allow you to buy heavy-duty
wooden skewers from the meat
department — they're stronger
than the bamboo variety so they
stand up to heavy foods and won't
burn as quickly.
• Soak bamboo skewers in water
before grilling to prevent burning.