Kebabs: 75 Recipes for Grilling
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It’s time to put a new spin on this classic backyard grilling staple with some advice from the experts in Kebabs. These grillers traveled the planet and found the best skewered meals it had to offer.
Everyone loves grilling up kebabs, but it’s easy to fall into the mushroom, pepper, chicken/beef rut. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin.
They traveled the backroads of the Barbecue Belt and studied street-food stalls where skewered, grilled foods are most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes).
There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, plus vegan substitutions are included for meat recipes. Kebabs includes plenty of technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking?
Not to mention a myriad of rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it’s been before — all with minimal prep time and effort.
From the Publisher

Thai Coconut-Curry Shrimp Kebabs | Makes 6 To 8 Kebabs
Directions
Combine all the ingredients for the Coconut-Curry Marinade.Peel and devein the shrimp. Make sure to leave the tails on. Wash with cold water and pat dry with paper towels.Place the shrimp into a resealable plastic bag. Pour the Coconut-Curry Marinade over the shrimp. Using tongs, carefully toss the shrimp with the marinade. Remove any excess air from the bag, seal, and place into the refrigerator for 1 hour.Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a highsmoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.Thread the shrimp onto the skewers. Place about 5 to 8 shrimp per skewer, depending on type of skewer being used. Discard any marinade remaining in the bag.Place the kebabs on the grill. Cook for 3 to 4 minutes per side.Remove the kebabs from the grill and serve. Kebabs Coconut-Curry Marinade
¾ cup (175 ml) coconut milkJuice of 1 lime1 tablespoon (15 ml) water1 tablespoon (15 g) green curry paste2 teaspoons fish sauce1 teaspoon Asian chili paste1 teaspoon grated ginger1 teaspoon granulated sugar½ teaspoon salt½ teaspoon black pepper NOTE:
It is the mild curry flavor with the slight creaminess of the coconut milk that gives these shrimp all their greatness. While this recipe is perfect as an appetizer, the shrimp are perfect in salads or served over hot rice.
For a vegetarian or vegan option, use firm or extra-firm tofu instead of the shrimp.
Kebabs 2 pounds (900 g) jumbo shrimp. 6 to 8 skewers or thin sugarcane skewers.
Publisher : Harvard Common Press
Publication date : April 1, 2017
Edition : Illustrated
Language : English
Print length : 144 pages
ISBN-10 : 1558328726
ISBN-13 : 978-1558328723
Item Weight : 1.2 pounds
Dimensions : 7.5 x 0.63 x 8.5 inches
Best Sellers Rank: #1,388,763 in Books (See Top 100 in Books) #721 in Mediterranean Cooking, Food & Wine #770 in Barbecuing & Grilling #1,572 in Asian Cooking, Food & Wine
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