A hamburger (also burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.
1. Giant Stuffed Burger Recipe
Ingredients for 8 servings.
1 lb bacon (455 g).
2 tablespoons salted butter.
1 large onion, thinly sliced.
3 lb ground beef (1.5 kg).
1 tablespoon garlic powder.
1 tablespoon paprika.
1 tablespoon salt.
1 teaspoon pepper.
oil, for greasing pan.
2 cups cheddar cheese (200 g), grated and divided.
2 cups monterey jack cheese (200 g), grated and divided.
1 cup fresh parsley (40 g), chopped, divided
lettuce, to serve.
tomato, sliced, to serve.
8 rolls, to serve.
Preparation.
Preheat oven to 350˚F (180˚C).
On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
Bake for 30 minutes, or until desired crispiness has been reached.
In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
Remove from heat and place skillet in the oven to finish cooking for 5 minutes
Remove from pan using spatulas and place on a cutting board for serving.
Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy!
2. Giant Party Cheeseburger.
INGREDIENTS.
3 lb. ground beef.
1 c. bread crumbs.
2 large eggs.
2 tbsp. Worcestershire sauce.
3 cloves garlic, minced.
1/2 lb. sliced cheddar cheese.
1 large boule, halved.
2 c. romaine lettuce.
ketchup.
mustard.
2 large tomatoes, sliced.
1 c. pickle coins.
Baked French fries, for serving (optional).
DIRECTIONS.
Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
Slice into wedges and serve warm with french fries.
Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.
2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.
Method 1 Making Basic Barley.
1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.
You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.
2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.
Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.
3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.
If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.
4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.
You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.
5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.
If there's still excess after letting the barley sit, you may need to drain the water away.
6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.
Method 2 Preparing Baked Barley.
1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.
2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.
Note that you may also boil the water in a tea kettle.
3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.
4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.
If you do not have a lid for your baking dish, cover it tightly with aluminum foil.
5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.
6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.
Method 3 Cooking Barley Soup.
1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.
Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.
Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.
2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.
3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.
4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.
5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.
6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.
Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.
7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.
8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.
If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.
9. Enjoy. Serve the finished soup while it is still fresh and hot.
Method 4 Tossing Barley Salad.
1. Cook one cup of barley. Follow the instructions for "Basic Barley."
Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.
Drain, then let the barley cool to room temperature before continuing.
2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.
3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.
4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.
5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.
You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.
Question : Is barley healthy for you?
Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.
Question : Can I cook pot barley like pearl barley?
Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.
Question : Does barley contain gluten?
Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.
Question : What types of barley are there?
Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.
Question : What salads can I add barley to?
Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.
Question : What does barley go well with?
Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.
Question : Can I boil barley?
Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.
Question : How long should I cook barley in my pressure cooker?
Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.
Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?
Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.
Question : Is the barley used in these cooking methods "pearl"?
Answer : Yes. Most barely sold in grocery stores will be "pearl."
Things You'll Need.
Making Basic Barley : Large saucepan, Mixing spoon, Stove.
Frito pies were invented by the Texas-based Frito Corporation, but adored throughout the Southwestern US. You can use your favorite chili recipe, or take this example of a classic Texas red chili.
Ingredients.
Baked Frito Pie or Walking Tacos.
3 cups Frito chips (one large bag, or one small bag per person).
½ yellow onion, diced.
1 cup (240 mL) sour cream.
1 cup grated cheddar cheese.
1 16-oz (450g) can chili (or homemade chili, below).
1 fresh tomato, diced or ½ can diced tomato (optional).
⅓ head lettuce, shredded (optional).
Texas Red Chili.
3 dried chipotle chili peppers.
4 dried ancho chili peppers.
2 pounds (0.9 kg) ground chuck.
1 yellow onion, diced.
2.5 cups (950 mL) chicken or beef stock.
12 oz (350 mL) beer.
1 tbsp (15 mL) cumin.
1.5 tbsp (22 mL) corn flour (masa).
pepper and salt.
Method 1. Easy Baked Frito Pie.
1. Preheat the oven to 350 °F (177 °C). Now's a good time to dice the onions, while you wait.
2. Spread most of the Fritos in a baking dish. Use ⅔ of the Fritos, or enough to cover the whole pan. Save the rest for the topping.
3. Cover with chili. You can use any kind of canned chili, or make your own using the recipe below.
Optionally, add diced tomatoes, canned or fresh.
4. Bake for 15 minutes. Once your oven is preheated, put the casserole dish in the oven. Leave it for about fifteen minutes, until the chili is hot.
For an even easier recipe, add all the ingredients on top of the chili and bake in one sitting.
5. Top with other ingredients. Spread a layer of sour cream over the chili with a spoon. Top with the diced onion, the rest of the Fritos, and the grated cheese. The Fritos on top will stay much crunchier than the Fritos at the bottom of the pan.
Optionally, sprinkle the sour cream layer with shredded lettuce for a fresher taste.
6. Bake for another five minutes. Return to the oven and bake a few minutes longer, until the cheese is melted. Serve hot.
Method 2. Walking Tacos.
1. Heat chili on the stove. Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally.
You can make homemade chili instead, or use the recipe below.
For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients.
2. Slit open the side of each Frito bag. A "walking taco" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening.
3. Spoon chili and cheese into each bag. Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess.
Diced onions and sour cream are optional toppings.
If you want room for more chili, crush some of the chips first by squeezing the bag.
Method 3. Texas Red Chili.
1. Cut and toast the dried chili peppers. Slice open the peppers and remove the seeds, stem, and white inner flesh. Heat a dry skillet and toast the peppers for about 30 seconds on each side, until dark spots begin to appear. You can skip this step and use chili powder instead, but whole dried chili peppers give a much better flavor.
Do not touch your eyes until you've washed your hands thoroughly. Wear gloves if you have sensitive skin.
If you like extra-spicy, chili, set aside some of the seeds and add them once the chili is cooking.
2. Soak the peppers in hot water. Submerge in 1 cup (240 mL) of hot water, not boiling water, for 5–10 minutes. Puree the peppers and water in a blender and set them aside for now.
If you think you'll use them again, you can make a large batch in advance. For maximum flavor, soak for 30 minutes and simmer in oil, covered, for another 20 minutes.
3. Brown ground chuck in a large frying pan. Add the beef to a hot frying pan and cook until brown. Stir occasionally and break it into even-sized pieces with a wooden spoon. For best results, brown in small batches, so most of the beef can touch the pan surface. This will take a few minutes per batch.
Use a nonstick pan, or nonstick cooking spray.
4. Cook the onions until translucent. Add the diced onions to the hot pan and cook until translucent, about five minutes.
5. Combine chili ingredients in a large saucepan. Combine chili pepper puree, beef, and onions in a large pot. The larger and heavier the pot, the better the meat texture will be. Add the chicken or beef stock, beer, cumin, a grind of pepper, and several pinches of salt.
If food has stuck to the frying pan, deglaze it with some of the stock and add it to the chili.
Red ale or stout is a good choice. Replace with more stock for a nonalcoholic version; otherwise, about 25% of the alcohol will remain.
6. Simmer until the meat is tender. Bring to a boil, then simmer uncovered until the meat is tender and the chili is thick, 45–60 minutes. Stir occasionally.
For extra flavor, instead cover with a slightly ajar lid and cook for up to 3 hours.
7. Mix in corn flour paste (optional). This makes a thicker, less greasy chili. Add the corn flour to a bowl and spoon in some of the chili broth. Stir until it forms a paste, then pour it into the chili. Stir until thoroughly combined.
8. Adjust spices and serve. Taste the chili. Add more salt, pepper, or cumin if desired. Let it sit off the heat to absorb more flavor and cool enough to eat. Serve with Fritos and grated cheese.
Squeeze a lime over it for extra flavor.
For sweet chili, stir in 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) white vinegar, then let simmer another ten minutes.
9. Finished.
Tips.
Add spices or other ingredients to customize the recipe, or follow a different chili recipe.
You can use any type of chili pepper you like. For best results, combine two or more peppers with different flavors. Try a smoky chipotle or guajillo with a fruity ancho or pasillo, and an extra-hot pequin or arbol.
Warnings.
In the UK and some other regions, corn starch is sold as "cornflour." You need actual flour made from corn for this recipe.
Pemmican is a traditional Native American food known to last for years when it's prepared properly. To make your own, choose high-quality ingredients, such as dried fish or meat, dried berries, and fat. Grind the protein and berries until they're powdery and then mix them with warm rendered fat to make a thick paste. You can spread the pemmican flat and cut it into strips or shape it into a log for easy slicing.
Ingredients.
1⁄4 pound (110 g) of dried fish or red meat (such as salmon, deer, beef, or caribou).
1/2 cup (75 g) of dried berries (such as Saskatoon berries, blueberries, or cranberries).
1/2 cup (100 g) of rendered fat or bacon grease.
1/8 teaspoon (0.7 g) of salt.
1/8 teaspoon (0.3 g) of freshly ground black pepper, optional.
Makes about 1 cup (340 g) of pemmican.
Grinding the Meat and Berries.
Choose dried meat or fish. You can make pemmican with your choice of protein or a combination of proteins. Purchase salmon, deer, beef, or caribou that don't contain preservatives or added flavorings or dry your own. To dry your own, start with 3⁄4 pound (340 g) of fresh meat or fish since it will lose weight as it dries. Briefly cook it in a 350 °F (177 °C) oven and turn it off. Leave it to dry in the oven for about 1 day.
For a hands-off way to dry meat or fish, put the prepared meat in a dehydrator and dry it for 8 to 12 hours.
For pemmican that has the most nutritional value, choose grass-fed meat instead of grain-fed meat. Grass-fed cows ingest more nutrients that are passed on in the meat, such as omega-3s, vitamins B1 and B2, and vitamin E.
Select dried berries. Most pemmican recipes rely on using equal amounts of dried fish or meat and dried berries. Dry your own or buy dried berries, such as Canadian Saskatoon berries, blueberries, or cranberries. To dry your own, start with about 3/4 cup (225 g) of fresh berries. Spread them on a baking sheet and cook them at 150 °F (66 °C) for up to 10 hours or put them in a dehydrator for 10 to 16 hours.
The berries will add a tangy flavor to the pemmican. If you don't want the flavor, you can leave the berries out and double the amount of dried meat or fish.
Grind the dried berries until they're powdery. Put 1/2 cup (75 g) of dried berries into a mortar and use the pestle to crush the berries. Since the berries have lots of very tiny seeds, you'll need to spend about 20 minutes to grind the berries into a fine powder. Transfer the powdered berries to a bowl.
Tip: To save time, you can grind the dried berries and dried meat or fish together in a food processor.
Weigh the dried ingredients to ensure they're equal. Once you've got your dried protein and dried berries, weigh them separately. You should plan on using the same weight of dried ingredients.
Save excess meat, fish, or berries for another use.
Grind the dried meat or fish until it's powdery. Put 1⁄4 pound (110 g) of your dried fish or red meat into the mortar. Pound and grind the fish or meat until it's powdery like the dried berries.
It should only take 5 to 10 minutes to pound the meat since there aren't tiny seeds.
Combine the dried berries and meat or fish. Spoon the powdered berries onto the powdered meat or fish in the mortar. Then use the pestle to grind and mix them together.
If you used a food processor to grind the ingredients, you can skip this step.
Warming the Fat.
Choose a rendered fat to use in the pemmican. You can render your own fat if you have a high-quality source of meat fat, such as grass-fed beef or elk. Start with at least 1 cup (200 g) of fat and shred it until it's crumbly. Heat it over low for 2 to 3 hours so impurities float to the top and strain it to use in the pemmican. To save time, you can purchase rendered fat and then measure out as much as you need. Look for fats from beef, elk, bison, or caribou.
Although you can use pork or lamb fat, they don't contain the same nutritious fatty acids as grass-fed red meats have.
If you want to render bacon grease, it's important to heat it slowly over low heat until all of the water evaporates from the grease.
Tip: Avoid using vegetable oil, shortening, or butter in the pemmican. These can separate and they don't contain the nutrients that fat from red meat has.
Put 1/2 cup (100 g) of rendered fat into a saucepan. To make it easier to measure the rendered fat of your choice, let it come to room temperature. Then spoon it into a 1/2 cup (100 g) measuring cup and pour it into a small saucepan.
Most rendered fats that you purchase will be solid, but if you're using homemade rendered fat that's still warm you can skip this step.
Melt the fat until it reaches 120 °F (49 °C). Stick a thermometer onto the side of the saucepan and turn the burner to low. Heat the fat and stir it occasionally so it melts and warms to a temperature of 120 °F (49 °C).
It's important to prevent the fat from reaching 150 °F (66 °C) because you'll lose valuable nutrients if the fat gets too hot.
Assembling the Pemmican.
Stir the rendered fat into the powdered ingredients. Once the rendered fat is warm, stir it into the bowl with the powdered berries and meat or fish. To help the mixture absorb the fat, stir in a little at a time until it's all combined.
The pemmican mixture should look moist and crumbly, but you shouldn't see any liquid or fat pooling in the bottom of the bowl.
Season the pemmican, if desired. Since pemmican is traditionally made for its nutritional and storage qualities, it's not heavily flavored. If you'd like to make the pemmican more palatable, you can mix in 1/8 teaspoon (0.7 g) of salt and 1/8 teaspoon (0.3 g) of freshly ground black pepper.
If you don't plan on storing the pemmican for more than 2 weeks, you can also experiment by adding ground dried mushrooms or herbs. If you're using finely ground flavorings, add up to 1 tablespoon (6 g).
Wrap the pemmican in plastic wrap. Lay a large piece of plastic wrap on your work surface and spoon the pemmican onto the center. Use the back of a spoon to form it into a log shape. Then wrap the pemmican tightly with the plastic wrap.
If you'd like to make thin, flat strips of pemmican instead of a round log, spread the pemmican flat across a piece of parchment paper. Then refrigerate it until it hardens. You'll need to transfer it to an airtight container for longer storage.
Tip: You can also put the pemmican into lined small loaf or cupcake molds. Refrigerate the pemmican until the small portions are easy to pop out of the molds.
Store the pemmican at room temperature. For long-term storage, wrap the pemmican log in aluminum foil and place it in a sealable plastic bag. Keep the pemmican at room temperature in a dry, dark location. For example, if you have a cellar or pantry, put the pemmican there until you're ready to use it.
If you prefer to chill the pemmican, keep it in the refrigerator. Check it periodically to ensure that moisture hasn't gotten into the pemmican, which could cause it to spoil.
Use the pemmican within a few years. If you made the pemmican properly and removed all of the moisture from the ingredients, pemmican can be stored and eaten for several years. If you made a log of pemmican, peel back a bit of the plastic wrap and slice rounds off of it. You can eat the pemmican as it is, fry it in a pan until it's hot, or boil and mash it.
If you made thin, flat strips, it's best to treat the pemmican like jerky and eat it without cooking it further. It's also great as a garnish for crackers or flatbreads.
Always check if the pemmican has gone bad before eating it. Look for signs of mold and smell it. If it smells rancid, throw it out.
Tips.
If you prefer to dry your own meat and berries, you'll need 2 to 3 times the amount of dried meat or berries that are called for. Then dry them in a dehydrator or in a 200 °F (93 °C)oven for about 1 day.
If your pemmican doesn't harden, you'll need to stir in more rendered fat.
Meat on a stick is always a big hit at barbecues. But kabobs aren't just about the protein -- mixing in some tasty veggies with the steak, chicken, or pork gives you a complete meal, all on one handy skewer. The good news is you don't even have to wait for a barbecue to enjoy kabobs. Grilling is certainly the classic way to cook them, but you can also throw the skewers in the oven under the broiler and wind up with kabobs that are just as delicious.
Ingredients.
3 ½ pounds (1.6 kg) protein, such as beef, chicken, pork, or seafood.
3 to 4 vegetables, such as onions, bell peppers, zucchini, or mushrooms.
Marinade (optional).
Salt and freshly ground black pepper (optional).
Part 1 Making the Kabobs.
Cut a protein into cubes. You can use any type of protein that you like for your kabobs, but beef, chicken, pork, lamb, and seafood are the most common options. Use a sharp knife to cut 3 ½ pounds (1.6 kg) of the protein you’re using into approximately 2-inch cubes (5-cm) that you can easily thread on a skewer.[1]
When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs.
If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.
Marinate the protein for a few hours. To ensure the most flavorful kabobs, you should create a marinade for the protein. Choose a marinade that complements the type of protein that you’re using, and allow the meat sit in it for to 2 to 5 hours.[2]
A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight.
If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper.
Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper.[3]
You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.
Chop the vegetables. To ensure that the kabobs cook evenly, pair your protein with veggies that have the same cooking time. Onions, bell peppers, zucchini, grape tomatoes, and yellow squash are good options with most proteins. Use 3 to 4 whole vegetables, depending on their size, and cut them into chunks that are the same size as your protein.[4]
You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.
Choose metal or wooden skewers. To assemble the kabobs, you’ll need some type of skewer. Metal skewers are reusable, but they can be difficult to clean and are often hot to the touch when they’re done cooking. Wooden skewers are inexpensive so you can throw them away when you’re done and not worry about cleanup. They are prone to charring, though.[5]
For a good sized portion, choose skewers that are about 12-inches (30-cm) long.
Soak wooden skewers for a half hour. Because wooden skewers can burn easily, you should soak them in water before you cook your kabobs. Place the skewers in a shallow dish, and cover them with water. Allow them to sit for about 30 minutes.[6]
Space the ingredients on the skewers. When your protein is finished marinating, you can assemble the kabobs. Thread the protein and vegetable pieces onto the skewers, pushing the items so they’re close together without actually touching. Make sure there’s some space at the end of the skewer to avoid overcrowding -- 2 -inches (5-cm) is usually enough. [7]
You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method.
If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.
Part 2 Grilling the Kabobs.
Preheat the grill to medium-high. It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.[8]
For a gas grill, you can just set the temperature gauge to medium-high for preheating.
With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat.
You can also use a grill pan on your stove to cook the kabobs.
Grill the skewers on the first side for several minutes. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:
Grill steak for 4 to 6 minutes per side.
Grill chicken for 6 to 8 minute per side.
Grill pork for 6 to 8 minutes per side.
Grill lamb for 4 to 6 minutes per side.
Grill shrimp for 2 to 3 minutes per side.
Grill salmon, tuna, or swordfish for 2 to 3 minutes per side.
Grill tofu for 2 to 3 minutes per side.
Flip the kebabs over and cook for another few minutes. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first.[9]
The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.
Part 3 Broiling the Kabobs.
Preheat your broiler. Place your oven rack so it’s approximately 4-inches (10-cm) from the broiler element. Turn the broiler up to high, and allow it to preheat for about 10 minutes.[10]
Be sure to follow your oven’s instructions for proper use of the broiler.
Place a baking rack on top of a baking sheet. To keep the kabobs from steaming in the liquid they release, it’s important to keep them elevated. Set a baking rack on top of a large baking sheet so the liquid can drip below while they broil.[11]
Arrange the kebabs on the rack. With the baking rack on the baking sheet, set the kabobs on top of the rack.Set them in a single layer so they’ll cook evenly.[12]
Broil the kebabs for a few of minutes. Place the baking sheet under the preheated broiler. Allow the kababs to broil for several minutes depending on what type of protein you’re using:[13]
Broil steak for 4 to 6 minutes per side.
Broil chicken for 6 to 8 minute per side.
Broil pork for 6 to 8 minutes per side.
Broil lamb for 4 to 6 minutes per side.
Broil shrimp for 2 to 3 minutes per side.
Broil salmon, tuna, or swordfish for 2 to 3 minutes per side.
Broil tofu for 2 to 3 minutes per side.
Turn the kebabs over and cook for another few minutes. When the kabobs are finished broiling on the first side, use a pair of tongs to turn them over to the other side. Let them broil on the second side for the same amount of time that they broiled on the first side.[14]
You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.
Finished.
Tips.
You can get creative with your kabobs. Try different combinations of protein, marinades, and veggies to see which are your favorite.
To save time, you can tell the butcher that you’re making kabobs when you purchase your meat. That way, they can cut it into cubes for you.
For fancy, flavorful kabobs, try using herbs as the skewer in place of metal or wood. Rosemary works well because its stalks are woody and thick.
