Perfect Barbecue Recipes: Kebabs

A couple of weeks back, we commemorated the arrival of the sun by giving you our ultimate burger recipe and thankfully the sun is out again (for now!) so we thought we’d give out another great recipe. This time we have picked out that tricky barbecue classic that is the kebab, more specifically a skewered grill kebab. First things first we have to address the issue of skewers and while there is no wrong option, we really prefer wooden skewers as they allow you to eat the kebab without involving cutlery or a plate. Now though on to the meat of the issue… The Meat With kebabs the meat that you use can make or break them; too dry, too tough, burned… these are all sure signs that people won’t enjoy them. The key to making juicy, tender kebabs is to deliberately choose meat that is fatty as opposed to lean as the fat cooks and keeps the meat moist. Some of the best cuts of meat for kebabs are: · Pork – Shoulder is the perfect balance between flavour and fat. · Lamb – Leg works great. · Chicken – Thigh should be the only option as breast can easily become dry. · Beef – Sirloin works a treat, make sure it has a nice fat marbling though! Fish can be trickier to choose but monkfish will work well, also you can always skip the meat and go for purely vegetable kebabs. Marinade When it comes to your marinade it will differ depending on the meat that you choose and it is important to match the spices that you choose to the meat that you use. Below we have matched up some of the best spices and herbs with meats: - Beef = Paprika, cayenne, basil, cumin, mustard, garlic - Chicken = Thyme, sage, coriander, bay leaves, oregano, rosemary - Pork = Sage, all spice, cinnamon, paprika, cloves - Lamb = Mint, cinnamon, basil, oregano, rosemary, thyme Simply combine your meat with oil and these ingredients and voila, marinade sorted! Vegetables Vegetables can be tricky but there is a list of vegetables that work really well, oh and it’s just below; - Onions – Especially red ones - Aubergines - Courgettes - Mushrooms - Cherry tomatoes - Peppers – Even chillies if you are feeling brave! This may seem like a short list but they all work so well that you will not feel short changed by them. A great idea for extra tasty vegetables is to brush them with your left-over marinade before they go on the barbecue. Cooking Seemingly the easiest bit and yet the part that is most commonly gotten wrong by barbecue enthusiasts the world over. Kebabs require slower cooking than thinner items such as burgers so make sure that your barbecue has properly burned down before placing them on there. You may find that your barbecue has hotspots so it is important to keep the kebabs moving to ensure an even cooking, you will also want to turn them in order to ensure that they cook on all sides. If you notice that they are beginning to catch a little too much char then simply move them to the extremities of the grill area to slow down the cooking. Once they are completely cooked through then it’s time to get them on a plate and serve them up to your hungry guests. For the perfect side try a creamy potato salad and crunchy coleslaw and enjoy all of this with a cold drink in hand. We hope our recipe series has got you salivating and ready to get that grill fired up! If you have just dug the barbecue out of the garage or shed and found that it is low on gas then worry not! Here at Adams gas we have a selection of gas including everything from cellar gas to Calor gas, so from beer to barbecues, we’ve got you covered. For more info on what we can offer you, simply contact us today on 0800 195 4445 and we will be more than happy to help.

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