Life shows no mercy for the weak. Cognizance about everythin has become mandatory to survive. Get a piece of everythin that life has in the offering ! i share all that i know to help others know what i know. we stay together , we survive. welcome to candor corner. know. share. survive. always with candor, Praveen Chandar

Wednesday, December 26, 2007

Beef Kebab !

Hi epicures out there,

Here is something that you may regret missing. I am sure everyone would have tasted a variety of Kebabs. The Kebab is a dish that originated in the Afghans. It is a dish that is comparable to the Barbecues of the West, leave alone the complicated masala that is used to cover the meat with before it is cooked in which ever way depending on the preparation principle of the Kebab. Today, we are talking about making the Beef Kebab ! t seems like a great idea. You thread cubes of beef with cut up vegetables onto skewers, marinate and grill. Only problem is that the beef is overcooked and the vegetables are undercooked, or visa versa. Why? The greatest challenge to grilling kebabs is that different things cook need to cook for different times. How do you solve this little problem? One way is to precook vegetables, especially squash or similar things.

Onions, peppers, carrots and other foods that don't have to be cooked through to be good are perfect for kebabs. In fact I find that having the vegetable part of the kebabs on the crunchier side adds to the quality of the meal. You should also consider fruits as a good addition. Pineapple is especially good because it adds a sweet/tart flavor to the kebab.

Once you have your vegetables selected and everything properly cut up you will need a marinade. You can marinate the meat separately and then brush some of the marinade over the whole kebabs before you grill, or you can simply place the whole kebabs in the marinade and let them sit for an hour or two.As for the grilling time, all you really need to worry about is the meat. Since we have eliminated the need to get the vegetables cooked completely, watch the meat.

As for the kind of skewers, it really doesn't matter. Bamboo skewers are cheap, but you need to soak them in water for at least 30 minutes so they won't catch on fire on the grill. A burning skewer is not what they mean by flaming kebabs. Metal skewers work great but they get really hot. So, there you have your kebabs ready. So, what are you waiting for ! Get to the tables with your aprons !