Putting meat on sticks has been around since humans first cooked on an open flame. The cooking principle may have stayed the same but the selection and variety of what you put on a stick has improved greatly.
Top tips for grilling kebabs
* Marinate meat for at least 30 minutes – leave overnight if possible.
* Marinating can help tenderise as well as impart flavour.
* Keep the ingredients a similar size so that they cook evenly.
* Don’t pack the meat on the skewers too tightly as this will prevent them from cooking evenly.
* If using wooden skewers, soak them in cold water for 30 minutes before threading on the meat. This will prevent them from burning over the flames.
* Spray your grill beforehand to prevent the meat from sticking to it.
* Turn kebabs frequently to ensure even cooking.
* Basting often with the marinade will prevent them from drying out.
* Never serve the marinade with the meat without boiling it very well first. It contains raw meat juices which should not be consumed.
CHICKEN AND NECTARINE KEBABS
Serves 6
30ml red wine vinegar
15ml chopped fresh thyme
5ml salt
2ml pepper
60ml olive oil
juice of half a lemon
500g chicken breast fillets, cut into cubes
6 baby marrow, cut into 2cm slices
3 nectarines, cut into thick wedges
wooden skewers, soaked in water
Whisk together the vinegar, salt, pepper, olive oil and lemon juice. Add the chicken and toss to coat.
Cover and refrigerate to marinate for at least an hour.
Thread the chicken on the skewers alternately with the baby marrow and nectarine.
Grill or braai the kebabs, turning every 3 minutes and basting with the marinade until chicken is cooked.
CHERMOULA FISH KEBABS
Serves 4
1 red onion, finely chopped
2 garlic cloves, crushed
80ml fresh parsley
5ml ground coriander
5ml paprika
2ml chilli flakes
5ml salt
a pinch of saffron
juice of 1 lemon
80ml olive oil
750ml fresh coriander leaves
800g skinless firm white fish fillets, cut into cubes
1 green pepper, cut into cubes
1 yellow pepper, cut into cubes
wooden skewers, soaked in water
Place onion, garlic, parsley, ground coriander, paprika, chilli flakes, salt, saffron, lemon juice, olive oil and fresh coriander in a food processor and process to a coarse paste.
Coat the fish in the mixture, cover and marinate for one hour.
Thread the fish on to the skewers alternately with the green and yellow peppers.
Preheat the grill or prepare the braai and cook the kebabs for about 10 minutes, until done.
SPICY PORK KEBABS
Serves 6
500g pork steaks, cut into cubes
3 garlic cloves, crushed
30ml lime juice
45ml olive oil
15ml ground cumin
2ml chilli powder
salt and pepper
30ml sun-dried tomato pesto
baby onions
cherry tomatoes
wooden skewers, soaked
Put the pork cubes in a bowl. Whisk together the rest of the ingredients up until the onions and pour over the pork. Cover, refrigerate and allow to marinate for at least an hour.
Soak the onions in boiling water for 10 minutes, then drain.
Thread the pork on the skewers alternately with the onions and cherry tomatoes.
Grill or braai the kebabs, turning regularly, until done, about 10-15 minutes.
Baste the kebabs with any leftover marinade.
HOISIN AND ORANGE BEEF KEBABS
Serves 6
10ml grated orange rind
125ml orange juice
125ml hoisin sauce
2ml chilli powder
30ml olive oil
3ml salt
2ml pepper
500g rib-eye steak, cut into cubes
2 oranges, unpeeled and cut into wedges
wooden skewers, soaked
Put orange rind, juice, hoisin sauce, chilli powder, olive oil, salt and pepper in a bowl and whisk to combine.
Add the steak, cover, refrigerate and allow to marinate for at least an hour.
Remove steak from the marinade and thread on to skewers alternately with the orange wedges.
Grill or braai the skewers, turning regularly and basting with the leftover marinade.
LAMB KEBABS WITH MINT PESTO
Serves 6
MINT PESTO
250ml fresh mint leaves
125ml fresh coriander
30ml pine nuts
30ml grated Parmesan
15ml fresh lemon juice
1 garlic clove, crushed
3ml salt
125ml olive oil
KEBABS
15ml olive oil
2 garlic cloves, minced
10ml coarse salt
10ml coriander seeds, pounded
500g leg of lamb cubes
2 large red peppers, cut into cubes
2 red onions, cut into wedges
skewers
PESTO: Blend the mint, coriander, pine nuts, Parmesan, lemon juice, garlic and salt in a processor.
With the machine running, gradually add the oil and puree until almost smooth.
Transfer pesto to a bowl, cover and refrigerate until needed.
KEBABS: Mix the oil, garlic, salt and coriander in a bowl.
Add the lamb and toss to coat. Cover and chill for at least an hour.
Thread the lamb on skewers alternately with the peppers and onions.
Grill or braai to desired doneness, turning occasionally.
Arrange on a platter and drizzle with mint pesto.
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