Grilled shish kebabs, chicken, beef and vegetable
Brian Lagerstrom · ♥ 7.5K likes · 214.2K views · 11 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Snap the bamboo skewers in half and soak 16 to 20 of them in water at least 30 minutes so they do not burn to ashes.
- 680 g chicken breasts
Cut the thin front end off each chicken breast, halve the thick end and cut into about one inch cubes, nine to 10 per breast, 20 in total.
- 75 g olive oil
- 10 g salt
- 4 g black pepper
- 2 g chili flake
- 3 g dried oregano
- 15 g minced garlic
Put the chicken in a freezer bag with the olive oil, salt, pepper, chili flake, oregano and minced garlic.
- 1 whole lemon
- 15 g parsley
- 3 g fresh thyme
Zest the lemon in, juice both halves in, add the chopped parsley and thyme, seal and tumble.
Optionally tenderise the sirloins with a jacquarding tool, jabbing 10 to 12 times, no more.
Halve each steak and cut the halves into chunky squares the same thickness as the chicken, five pieces per steak, 20 in total.
- 75 g worch
- 40 g soy sauce
- 40 g aged balsamic
- 15–20 g extra sweetener
- 12 g salt
- 5 g black pepper
- 30 g Dijon mustard
- 65 g olive oil
- 35 g agave syrup
Whisk the worch, soy sauce, aged balsamic, sweetener, salt, pepper, Dijon, olive oil and agave syrup together.
Put the beef in a freezer bag with two thirds of the marinade, reserving the rest, seal, toss and refrigerate two hours.
Balsamic Worcestershire beef marinade
- portobello mushrooms
- eggplant
Cut the portobello and eggplant into chunky cubes, bag them with the reserved beef marinade and refrigerate two hours.
Preheat the grill on its highest setting, all three burners.
Preheating the grill and skewering the meat
- zucchini
Thread five pieces of chicken onto each six inch half skewer, about four to five ounces per skewer, and do the same with the beef, for eight skewers of five chunks.
- 2–3 whole bell pepper
Cut the zucchini into three quarter inch coins and halve them; cut the peppers into rectangular cubes with the white ribs removed.
- olive oil
- black pepper
- salt
Toss the zucchini and peppers with olive oil, black pepper and a strong pinch of salt and let them sit 10 minutes to season.
Build eight vegetable skewers alternating zucchini, bell pepper, marinated portobello and eggplant, with zucchini on the ends as stoppers.
Building the vegetable skewers
Grill the meat skewers on a very hot, well-oiled grill with the lid closed four to five minutes, then rotate and cook four to five minutes on the other side.
Move the steaks to the more intense side for another two minutes to catch some char, then check with an instant read thermometer at about 130F for medium after resting.
Grill the vegetable skewers 10 to 12 minutes, flipping halfway, until well browned and tender, while the meat rests.
- saffron rice
Serve the beef and chicken off the sticks with the vegetables and saffron rice.
Serving with saffron rice