Make Father’s Day sizzle by grilling his favorite meat or seafood in an oh-so-easy skewered style. Succulent charred kebobs hot off the grill! Grilled buttery sweet corn on the side perhaps? Or possibly a tart/sweet cole slaw for contrast? What could be more enticing for your backyard barbeque? And so easy to put together.
With fresh spring vegetables in abundance and options of lamb, beef, chicken and seafood available, these kebobs are a perfect fit for Dad’s day. Served on a bed of rice, you’ve got a meal to savor.
Utensils needed: 8 -12 skewers, metal preferred; if wooden, soak in water ½ hour.
Ingredients for marinade:
¼ cup extra virgin olive oil
¼ cup red wine
½ lemon, juiced
2 cloves garlic, minced
1 t dried oregano
1 small onion, chopped
Salt and pepper to taste
1 Turkish bay leaf
2 lbs. lamb from the leg, trimmed of fat and cut into 1-inch cubes
Ingredients for kebobs:
2 sweet red peppers, seeded and cut into 1-inch squares
2 green zucchini cut into 1-inch squares
1 red onion, layers peeled off and cut into 1-inch squares
Procedure:
Mix olive oil, red wine, lemon juice, garlic, oregano, onion, salt and pepper and bay leaf. Toss with lamb cubes and marinate in refrigerator for two hours but no longer than 24. Thread lamb cubes onto skewers alternating with sweet pepper, zucchini and onion. Brush meat and vegetables with olive oil.
Heat gas or charcoal grill to high. Grill kebobs 1 ½ to 2 minutes on each of 4 sides or until meat temperature reaches 145 degrees F. for medium rare. Don’t overcook or the meat will be dry. Cook on direct heat on a charcoal grill but close the cover on a gas grill between turnings to hold heat allowing kebobs to cook fast enough. Quick hot cooking results in a charred outside but a pink center. Divide among 4 plates and serve on beds of rice. Serves 4.
Beef, Seafood and Chicken Kebobs
Variations: Beef kebobs—Have your butcher cut ribeye or strip steak 1-inch thick. Cut into 1–inch cubes. No need to marinate.
Seafood kebobs—marinate scallops and peeled raw shrimp in olive oil, fresh lemon juice, salt and pepper for 20 minutes before skewering.
Chicken kebobs—Cut 4 chicken breast halves into 1-inch cubes. Prepare the following marinade:
1/3 cup orange juice
1/3 cup olive oil
¼ cup lime juice
¼ cup soy sauce
1 t ground cumin
2 t honey
2 cloves garlic, crushed
Black pepper to taste.
Place ingredients in a clear plastic bag, add chicken and marinate in refrigerate for 2 hours but not more than 24.
Vegetable variations:
Pineapple chunks
Cherry tomatoes
Summer squash
Mushrooms
Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
