Shish-ka-bob are one of the time honored meals for parties and fun events. They are fun to do and enjoyed by most folks pulling themselves closer to the table. Are your veggies overcooked and the meat sometimes not done? Here is a new way to have everything picture perfect for your guests and still present a great evening.
Directions: First, I recommend that you skewer each meat separately because they not only cook differently but benefit from different seasoning.
For the shrimp, I would alternate thin slices of lime and fresh fennel.
Prep: Slice, assemble, baste with basting sauce and allow to dry before putting on the coals.
For the chicken, fresh basil leaves and slices of plum tomatoes.
Prep: Cut chicken to uniform pieces, fold/cut leaves to match size, baste with basting sauce and allow to dry.
For the beef, onion and pepper slices.
Prep: Rub beef with garlic oil and course ground black pepper. Cut onion/pepper slices to the size of the beef chunks. For the veggies, onion and pepper slices, small tomatoes or slices, egg plant and zucchini/squash chunks sprinkled with ground oregano and onion powder, miniature Irish potatoes, parboiled. Assemble and baste with olive oil.
3/4 C. olive oil - not extra virgin
18 large garlic cloves
Blend together in blender until garlic is chopped fine.
Pour into a container with a top and add:
3/4 C. fresh parsley, chopped fine
1/3 C. dried tomatoes in olive oil, chopped fine
1 T. salt
Close the lid, shake well and refrigerate for at least an hour.
Cut 2 lengthwise slits in each fillet, down to but not through the skin. Spread 1/2 the mixture on the fillets and place skin side down in on the grill, preheated to 350 degrees. Close the lid and wait 15 minutes. Open, and spread the remainder of the sauce mixture, close the lid and crank up the temperature to about 400 degrees for 10 more minutes.
When you take up the fillets, slide the spatula between the skin and the flesh, leaving the skin on the grill.
Don't hurt yourself, and Enjoy!