You really can't do justice to
kebabs without a charcoal grill. The first (of many many)
afghan kebab restaurants in my area went so far as to rig up makeshift
grills with hand-held industrial blowers for that
authentic flavor … you can do it every bit as well
your backyard grill!
1 pound beef steak, chicken or
lamb, sliced bite-size
1 medium tomato, in small
1 medium onion, cut in half
and each half quartered
1 small green pepper cut
Dust meat and vegetables with salt and pepper and (except
shrimp) a very light dusting of cumin.
Heat cast-iron skillet very
hot. Add vegetables. Sear and toss 2-3 minutes, then
remove to a serving bowl. Re-heat pan, but do not clean.
Add meat and cook until well done, then remove to a
separate serving bowl. Douse pan with a glass of water for
easier cleaning later. Fajitas are similar to kebabs, but
cut smaller - grill or quick-fry in a hot iron skillet.
Serve with corn tortillas with garnishes.
CHICKEN ON A STICK
Some fairs feature "Chicken On
a Stick", which is just boneless chicken breast cut
bite-size, threaded on skewers like the Kebabs above.
Marinate in your choice of marinade (or not) - bottled
Italian dressing (not the "low-fat" kind) is one easy
option - or shake on some mild seasoning (or not) and
charcoal-grill until the meat doesn't feel "mushy".
You can use skewers to grill
cubes of lamb, beef or chicken, plus tomato, green pepper
and/or onion. Metal skewers work best under
such intense heat. Alternatively, soak wooden skewers in
water for an hour to prevent burning, then thread the meat
onto the skewers. Cook until just barely done (residual
heat will finish the job) - you'll just have to get a feel
for the timing yourself. The charcoal flavor alone makes
the food delicious, and there are many recipes for
marinating the chicken. Serve over rice, or with fresh,
hot pita bread.
Reprinted here with permission
of Wayne Keyser From the