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Easy grilling: kabobs are the answer for quick and simple summertime grilling

Mississippi Magazine, July-August, 2010 by Emily Hines Burgess

Summertime naturally propels our daily cooking rituals over a hot stove indoors to breezy evenings grilling on the patio. The flame has always intrigued me, but coming from a long line of outdoor cookers (who were all men), I was banished to the kitchen to render potato salads and such. As girls and young women, we weren’t educated on lighting a charcoal fire–without using a gallon of lighter fluid–or later, on firing up a gas grill without singeing off eyebrows. I once used my brother Rusty, known for his wild-game grilling techniques, as a human shield during a grilling class while trying to light a rather large grill with over 30,000 BTU’s and a tricky igniting switch. It took him a while to forgive me for that one, but it did inspire me to learn to use a grill on my own.

Knowing your grill and how it performs, independent of all other grills, is the most important grilling secret. They are all different, and once you establish a personal relationship with yours, you can become a confident griller like the rest of the guys.

Grilling kabobs is one of the tastiest ways to really enjoy meats and vegetables in one dish. With everything cut into bite-size cubes and threaded onto wooden skewers, you can take a piece of meat–that would generally feed one person–and feed two or three people. Grilling brings out the robust flavor in meat when charred or seared and caramelizes the sugars in onions and peppers for an incredible flavor combination. The list of what you can grill on a stick is endless, as are the different types of marinades that can be made. Almost any combination of citrus, oil, and heat will permeate meat and vegetables, or even fruit for a simple grilled supper. If using wood or bamboo skewers always soak them in water to avoid them burning, and ensure even cooking when turning the kabobs. Also, use two skewers instead of one, with a small space between each item. The extra skewer adds stability and prevents meat and vegetables from spinning when turned.

Everything can be prepared ahead of time so you can enjoy the outdoors a little longer than usual. Cooking kabobs takes very little time, and cleanup doesn’t exist. Fire up your grills, keep your eyebrows intact, and enjoy!

BEEF TENDERLOIN AND BACON KABOBS

Slightly cooking the bacon beforehand renders the fat and

provides delicious seasoning for the filet.
2 (1/2-pound) filets
1 pound white mushrooms
8-10 whole shallots
Olive oil
Juice of 2-3 lemons
Kosher salt
Freshly ground pepper
8 slices thick-sliced bacon, slightly cooked
8 skewers.

Cut meat into 2-inch cubes and place in a zip-be bag.
Add mushrooms and whole shallots. Drizzle olive oil,
lemon juice, salt, and pepper over all and close
bag. Refrigerate for 30 minutes or more. Heat grill
to medium heat and prepare kabobs. Using 2 skewers
per kabob, begin threading with meat, and alternating
mushrooms and shallots, weaving the piece of bacon
in-between. Place skewers on hot grill and cook
5-7 minutes per side being careful not to overcook.
Remove from heat and serve. Yield: 4 servings

GRILLED SUMMER VEGETABLES

Any seasonal vegetable will do including mushrooms,
asparagus, peppers, squashes and onions

2 medium yellow squash
2 medium zucchini
1 large red or yellow bell pepper
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
2 tablespoons Worcestershire sauce

Prepare grill to medium heat. Cut vegetables into bite-size
pieces and toss with remaining ingredients. Let marinate
for 30 minutes to several hours. Skewer vegetables or place
in a grill basket and grill until tender, about
10 minutes, turning occasionally. Remove from heat and
season with salt and pepper. Yield: 4-6 servings

GRILLED CHEESE AND CHERRY TOMATO SKEWERS

This is a great side for any grilled dish

1 loaf country-style or sourdough bread, cut into 2-3 inch cubes
8 ounces of bocconcini (small fresh mozzarella balls) or
regular fresh mozzarella balls, cut into quarters
1 pint cherry or grape tomatoes
Olive oil
Kosher salt
Freshly ground pepper
8-10 basil leaves, julienned
12 skewers

Heat grill to medium heat. In a large bowl, toss bread
cubes, mozzarella balls, and tomatoes with olive oil salt
and pepper. Using 2 skewers per kabob, thread the bread
cubes, cheese, and tomatoes onto the skewers. Place
skewers on grill and cook 3-6 minutes per side being careful
to not overcook. Remove from heat and sprinkle
with fresh basil and additional olive oil if desired. Serve
immediately. Yield: 6 servings

GRILLED PORK TENDERLOIN SKEWERS WITH THAI DIPPING SAUCE

FOR KABOBS:

2 pork tenderloins cut into

2-inch thick pieces

12 strips bacon

2 tablespoon toasted sesame oil

2 tablespoons olive oil

1/4 cup soy sauce

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

3 cloves garlic, minced

Juice and zest of 3 limes
FOR DIPPING SAUCE:

2/3 cup rice wine vinegar

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro

6 garlic cloves, chopped

Juice and zest of 3 limes

2 tablespoons honey

1 teaspoon crushed red pepper

1/4 cup soy sauce
Wrap each piece of pork with a piece of bacon and secure

with a toothpick. Combine remaining ingredients and pour

over pork. Cover and refrigerate, allowing meat to marinate

for 1 hour or more. Remove pork from bowl, reserving

marinade. Thread 3-4 pieces of pork on 2 skewers each.

Heat grill to medium heat. Place kabobs on grill and

cook for approximately 15 minutes, turning kabobs

on all sides including bacon sides, basting each time with

reserved marinade
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