Take This Stick and Grill It
Sometimes, at the end of a long week, we just don't want to think, even at the slower pace that a weekend allows.
I feel some of that brain sludge setting in myself, as I compose my weekend grocery list. What would be easy-breezy yet delicious? (Even those of us who cook and write about food for a living get weary.)
The answer: Get on the stick. Literally.
Pull out those skewers (wooden or metal, it doesn't matter) and thread 'em up with whatever you fancy: veggies, pineapple, chunks of tofu or fish, boneless chicken thighs, ground beef (for kubideh kebabs). The choices are endless!
A marinade need not be complicated; sometimes all those veggies need is a good brush of olive oil and a healthy sprinkle of salt and pepper. Tofu likes to bathe in flavors overnight, even if it's simple soy sauce, ginger and sesame oil. Fish loves herbs and needn't be marinated in advance, as I explain in a kebab how-to video (Real Video file).
You don't need to turn on your brain for this Stick Chicken, Vietnamese style, which you marinate, throw into a Ziplock-style bag overnight and forget about until time to grill. If you're feeling ambitious, take a whopping five minutes to make this nuoc cham (Vietnamese fish sauce) dipping sauce. Definitely a cinch!
A few sticky notes to keep in mind:
Bamboo/wood skewers need to be soaked in water for about an hour before use, or they'll char up or even catch fire.
Keep like items on one skewer (All fish, all veg, etc), to help with even cooking. Likewise, when doing a veggie assortment, cut into similar shapes and shave down as necessary to have all items around the same size.
Oil-brush or spray grill grate to help minimize sticking.
If sticks have been sitting in a marinade, pat dry a bit to help minimize flame flare-ups and charring of your goodies.
Got a good stick to add to the fire? Share in the comments area below
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Posted by: Julian in Biloxi | June 16, 2006 12:27 PM
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