Among the various recipes of non vegetarian foods, one that tickles the taste buds of many are the kabobs. The concept of making kabob originated during the time of Mughal reign in India and continued since then. But now it is one of the favorite recipes all over the world. Not only the temping taste but the smoke, burnt and spicy aroma and the colorful appearance that add up to make kabob a dish much sought after. However, what majority of the people find difficult regarding kabobs is the way things are cooked in that style. Actually, grilling the food stuffs is not the critical part of the preparation but the different spices and their proportions that go into kabob-making, which people find difficult to manage. This article will present an easy procedure to cook kabobs on a grill.
Complexity Level: Moderate
Time Required: 1-2 hours
Resources Required:
- Skewers
- Tongs
- Grilling oven
- Knife for cutting and pounding
- Chopping board
- Serving plate
- Non sticking cooking solution
Instructions:
1. Prepare the grill
Since the whole process of cooking will be in the grilling oven, so take preparations at least half an hour before you start cooking. Begin with by soaking the wooden skewers that you will need to make the flame. In case, you plan to use a metal skewers, apply non-stick cooking aids to make the kabobs come off from it easily once they are ready.
2. Pound all your ingredient
Now, chop and pound all the ingredients that will go into the recipe in small and uniform pieces. They should be more or less in similar shape. That way, the dish will look good. Ensure that the pieces of meat are small enough so that they get cooked when set to grill, since they will not be boiled.
3. Segregate ingredients that cook in similar time
While cooking, always remember that all your ingredients are not going to take same cooking time. Therefore, a good practice is to group together the ones that fall in the similar range of cooking time and grill them accordingly. Generally, meat, pork and chicken can go along with vegetables, while steak of lower quality will need separate cooking and separate temperature.
4. Grill your ingredients
Put all the ingredients on the skewer, placing each of them in separate series. Set the flame at low, so that your meat chunks get sufficient time for cooking along with the vegetables. Keep aside a mixture of salt, black pepper powder, lemon juice and shredded chilli flakes if you prefer it to be really spicy. Rub the condiments on the grilled pieces when they get cooked totally. Now, your grilled kabobs are ready to be served.
5. Serve your kabobs
When fully done, its time to treat your guests with the home made kabobs. Prepare fresh salad by chopping onions, carrots, beetroot, shred tomato and pound lettuce and coriander leaves. Season it with salt. Also, make a sauce with home made curd to which you will add a teaspoon of the paste of coriander leaves, a pinch of green chili paste, cumin paste. Add salt and sugar according to your preference. Arrange for a flat serving plate. Place the grilled kabobs and garnish with pieces of raw salad vegetables. It should be enjoyed with salad and home made sauce.
Frequently Asked Questions:
How can one avoid the mixing up of all the vegetables and meat while spinning them around in the skewer and the hassle of turning each pieces separately with tongs thereafter?
This problem can be avoided by using separate skewers for vegetables and meat.
Quick Tips:
If you are using wooden skewers, ensure that you use two round sticks at a time so that they are heavy enough to be turned efficiently while grilling.
Things To Watch Out For:
Never retain any leftover marinade for the next time you think of grilling something. This will lead to bacterial growth and cause illness.
