| Want something a little exotic that's tasty and | | | | produce something similar to Indian tandoori |
| filling? Think shish kabob! | | | | flavors. |
| Shish kabob, a traditional Middle Eastern delicacy, | | | | 3. Chicken shish kabob. |
| has become part of a world food cuisine that | | | | Talk about creativity! The mild flavor of white |
| takes on wonderful regional variations. Its name | | | | meat chicken becomes an expansive canvas for |
| may have come from Arabic, meaning "cooked | | | | adventurous cooks when it comes to making |
| meat in small pieces," but it has a big reputation | | | | shish kabob. Some cooks go for a single intense |
| for flavor! | | | | flavor, such as teriyaki sauce or garlic oil. Other |
| Devotees of shish kabob have their favorite | | | | chefs get really creative with imaginative |
| recipes and tools. For instance, many cooks | | | | combinations such as a spicy "shish taouk" |
| prefer stainless steel skewers rather than | | | | featuring lemon juice, olive oil, garlic, cumin, black |
| wooden ones, while others swear by wooden | | | | pepper and cayenne pepper; a Japanese "yakitori" |
| skewers. Either way, veteran chefs say that oiling | | | | version with soy sauce, sake, molasses and |
| the skewers lightly before adding the meat and | | | | grated onion or a tropical island touch with |
| vegetables helps slide the entrée onto the | | | | pineapple juice mixed with dry mustard, brown |
| plate more easily. It's best to use oil without much | | | | sugar and soy sauce. |
| flavor, such as canola oil, so it doesn't compete | | | | 4. Shrimp shish kabob. |
| with the shish kabob seasonings. Here are the top | | | | A classic Australian shrimp shish kabob uses no |
| five ways to build shish kabob. | | | | vegetables at all, just plump seafood brushed with |
| 1. Beef shish kabob. | | | | oil or other savory seasonings and grilled lightly. |
| Beef has become a mainstay of shish kabob, but | | | | Another version marinates a pound of shrimp in |
| that's just the beginning. Cooks have | | | | olive oil mixed with lemon, pepper, garlic and |
| experimented with wonderfully surprising flavor | | | | chopped parsley for two hours. Then the shrimp |
| combinations such as red wine, flavored oils of | | | | are grilled for just five minutes. Another variation |
| various kinds and Japanese or Hawaiian teriyaki | | | | marinates the shrimp in teriyaki sauce for 30 |
| sauce. Usually a beef shish kabob uses sirloin cuts, | | | | minutes, and then alternates the shrimp with |
| because the chunks grill well and hold together | | | | chunks of yellow squash, sprinkles all with ginger |
| with the vegetables on the skewer. | | | | and grills lightly. |
| 2. Lamb shish kabob. | | | | 5. Fruit and/or veggie kabobs. |
| Shepherds of the Middle Eastern region probably | | | | A fruit or vegetable shish kabob makes a savory |
| originated this dish by roasting pieces of lamb on | | | | feast for many vegetarians. Those who love |
| skewers over an open fire. Traditionally the lamb | | | | vegetable shish kabob simply cut up their |
| pieces are marinated in olive oil, spices and herbs | | | | favorites, season as desired, thread onto a |
| such as salt, pepper, oregano or mint and garlic. | | | | skewer and grill until the veggies are tender but |
| Today's version typically alternates thick chunks | | | | still crisp. Seasonings can range from teriyaki |
| of lamb with large mushrooms, green peppers, | | | | sauce, soy sauce or pineapple to a flavored oil |
| red or white onions and cherry tomatoes or slices | | | | whisked together with salt, pepper and herbs and |
| of medium tomatoes. The marinades have | | | | spices. The same goes for fruit, especially big |
| changed, however. Regional variations include | | | | sweet chunks of pineapple and other tropical |
| marinating the lamb in a yogurt-based sauce to | | | | delights. |