40 - Wednesday, June 17, 1987 - North Shore News

Lifestyles _

snish kebabs are easy to grill

ONE OF the easiest and
most economical dishes to
grill on your barbecue is
shish kabobs.

! generally use sirloin steak for
mine but have had_ reasonably
good results with well-marinated
chuck, using the inner part and
setting aside the tougher portions
for stew. A generous sprinkle of
Adalph’s tenderizer helps, too.

I have two sets of fancy metal
skewers that haven’t been out of
the drawer in years. Inexpensive
bamboo skewers, well-soaked in
cold water, are ideal.

| budget
beaters

ae

by Barbara
McCreadie

Although combination kabobs
—- meat and assorted vegetables —
are colorful, you can run into
trouble with any meat that you
want to cook well-done.
Mushrooms and tomatoes can
cook to mush. It’s a lot easier to
marinate the meat after it’s
skewered, but vegetables may not
take to your marinade recipe.

Lamb Kabobs
2 ibs. boneless lamb, cubed
Marinade:
} teaspoon garlic powder
4 tablespoons soy sauce
1 tablespoon, packed, brown
sugar
1 smail onion, grated
1 tablespoon lemon juice
Sauce:
3 cup soy sauce
1 teaspoon ground coriander
1 teaspoon garlic powder
dash tobasco sauce
1 tablespoon lemon juice
3 tablespoons brown sugar
2 tablespoons molasses

Marinate skewered cubes at least
one hour. Combine sauce ingre-
dients and simmer until meat is
cooked. Barbecue lamb, basting
with marinade until pinkly rare on
the inside, crisp on the outside.
Serve with sauce on the side.

Although this recipe calls for
lamb, the sauces are equally good
on beef or pork.

Don’t forget chicken or turkey
cubes for kebabs. I prefer a
milder, less sweet sauce for
poultry. This marinade isn't meant
to tenderize the meat, but simply
to add a spicy coating. Use it to
brush the cubes while grilling.

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Leave a bit of space between cubes
when you string them on the
skewers — no one likes raw cen-
tres.

Spicy Chicken Baste

This is enough for 12 good-sized
skewers or enough for six people.
%~A cup oil

1 teaspoon garlic powder

1 teaspoon curry powder
¥2 teaspoon cayenne

1 teaspoon salt

Mix the ingredients in a jar and
let sit on your counter overnight to
blend favors. Brush chicken liber-
ally while grilling. Sprinkle with
seasoned pepper at the same time.

Vegetable kebabs —
mushrooms, tomatoes, green or
red pepper, onion, zucchini, etc.
are almost self-basting when you
thread bacon strips between the
pieces. Precook the bacon until
transparent but still flexible. Your
microwave will do a fine job.

Rice is the traditional accom-
paniment for kebabs. Plain rice is
fine if you’ve got plenty of sauce
to spread around but if not, cither
buy a flavored rice mix — some
of them are OK but others are
bloody awful — or try this:

Rice Pilaf
1% cups long grain rice
3 cups chicken broth
% cup butter
1 medium onion, finely chopped
1 green pepper, finely chopped
1 carrot, grated
1 package frozen petite peas
2 tablespoons soy sauce

Saute the vegetables in butter
until limp but not brown. Set
aside, leaving the rest of the butter

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in the pan. Fry rice in butter until
golden, stirring until all the grains

FINE HAIR

STYLING FOR THE WHOLE

are coated. Add broth and cover
tightly. Steam 17 minutes or until

FAMILY

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Page 41