For more kebab inspiration, watch episode 2 of BBQ Champ, as the contestants line up for a kebab challenge. 7.30pm tonight Wednesday 9 October on SBS Food Channel 33, then on SBS On Demand.
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With all the possibilities that the kebab offers [find SBS Food's kebab collection right here], there are a few secrets to perfection. What must be avoided is a dry kebab with burnt food or one that is overcooked on one end and raw on the other. As with all grilling, knowing the fire, proper placement, turning, and timing are the keys to success. But don’t worry. Kebabs are easy. Just follow three basic rules:
1. Don’t over pack! Trying to force too much food on a skewer will cause it to cook slowly and unevenly. Loosely thread the skewer so that heat can move about the food evenly. Generally, a kebab cooks faster on the ends than it does in the center. Leaving a little space between the foods in the middle will solve this problem.
2. Cut foods to the proper size. Giant cubes of meat will take longer to cook through. This will result in a burnt exterior and a raw center. The meat used for kebabs should be cut into approximately 2.5 to 4 cm (1- to 1½-inch) cubes. Getting each piece cut to approximately the same size results in a better kebab.
3. Mix meats and vegetables that belong together. In the 1950s and '60s, when people dressed formally for cookouts and drank martinis, there was a bad habit of mixing the wrong vegetables on the skewer. Pearl onions, cherry tomatoes, and canned mushrooms do not belong together on a skewer. Use thin squares of onions or bell peppers, thick cuts of squash, and fresh mushrooms. Since most vegetables are prone to sliding off of the skewer, always start and end with a good piece of meat or a heartier vegetable.
There is just one more thing to remember. Have patience!
Derrick Riches has distilled his years of barbecue experience into a book packed with tips on cooking; rubs, bastes and brines; and whether charcoal is better than gas ("both are perfect for grilling kebabs"). Source: Harvard Common Press
Putting cold meat on a hot grill is like sticking your tongue on a frozen flagpole. It will stick. It will stick because the cold meat quickly cools the metal and that locks the two together. Once the food in contact with the metal cooks and begins to get a light charring, it will release. This is the exact moment to turn the kebabs. Fighting with stuck foods will tear apart the kebabs. Be patient and it will release.
When placing kebabs on the cooking grate, make sure that they are well supported. The best direction is diagonal to the cooking grates. This allows better access to the skewer, better support for the food, and an easy angle to work with. When turning kebabs, rotate them ninety degrees relative to the cooking grate to improve the evenness of the cooking. Cube kebabs can be turned on all four sides, strip kebabs should be flipped once, and minced kebabs can be gently rolled as they cook.
With minced meat kebabs, it is important to take them slowly. This doesn’t mean a low heat, but the meat needs to set up on the grill before it is turned. Moving too early can make them come apart on the grill. If this happens, don’t panic. Using a pair of tongs, lay out the pieces to complete the grilling and remove as they finish cooking.
Images and recipes from Kebabs by Derrick Riches (Murdoch Books, $27.99).
Cook the book
Feel free to try this recipe with chicken, pork, turkey, or anything else you can find. What makes this a particular favorite is the peanut sauce used for dipping. It has sweet, heat, salt, and savory all bundled up in one.
Source: Harvard Common Press
It is the mild curry flavor with the slight creaminess of the coconut milk that gives these prawns their greatness. Great as an appetiser, the prawns are also perfect in salads or served over hot rice.
Source: Harvard Common Press
We love gyros. Unfortunately, they are not that accessible to the average home cook. Our solution is to use ground lamb, formed into meatballs and threaded onto a skewer. The grill gives it a touch of smoky flavor, and all you need do is pull off the cooked meatballs and place into a pita bread.
Gyro meatball kebabs with feta tzatziki sauce Source: Harvard Common Press
This Surinamese version of chicken satay traditionally, it includes both South Asian and African elements in the recipe, which helps to differentiate it from its South East Asian counterpart. Delicious, spicy, and quick to prepare, boka dushi is a must-try recipe. You can also make a vegan version with tofu or seitan.
Source: Harvard Common Press
