Real cutups: shish kebab dishes up dinner on a stick

September 10, 1997|By United Feature Syndicate EATING WELL MAGAZINE

What could be more entertaining -- or easy -- than shish kebab for dinner? Because the ingredients are cut small, they need only a quick marinade to be full of flavor, and a short grilling to be succulent and tender.

Chicken adobo kebabs

Makes 4 servings

3 tablespoons fresh lemon juice

2 cloves garlic, peeled and minced

2 teaspoons dried oregano

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2 -inch cubes

2 teaspoons olive oil

1 red onion, peeled, quartered and separated into layers

lemon wedges

Prepare a charcoal fire or preheat a gas grill.

In a medium bowl, blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon and pepper. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

In a small bowl, mix remaining 2 tablespoons lemon juice and oil. Set aside.

Thread chicken and onion pieces alternately onto 4 or 8 skewers.

Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting with reserved lemon-oil mixture on cooked side only. Serve immediately, with lemon wedges.

Per serving: 170 calories; 27 g protein; 4 g fat (0.8 gram saturated fat); 6 g carbohydrate; 605 mg sodium; 64 mg cholesterol; 1 gram fiber.

Jerked monkfish kebabs

Makes 4 servings

2 tablespoons fresh lime juice

1 tablespoon jerk seasoning

2 teaspoons olive oil

2 teaspoons dark rum

1 teaspoon molasses

1 1/2 pounds monkfish, gray membrane removed, cut into 1 1/2 -inch chunks

2 limes, each cut into 6 wedges

Prepare a charcoal fire or preheat a gas grill.

In a medium bowl, blend 1 tablespoon lime juice, jerk seasoning, 1 teaspoon oil, 1 teaspoon rum and molasses. Add monkfish and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

In a small bowl, combine remaining 1 tablespoon lime juice, 1 teaspoon oil and 1 teaspoon rum. Set aside.

Thread fish and lime wedges alternately onto 4 or 8 skewers. Discard marinade.

Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until fish is browned and cooked through, 7 to 8 minutes, basting with reserved sauce on cooked sides only. Serve immediately.

Per serving: 165 calories; 25 g protein; 5 g fat; 3 g carbohydrate; 65 mg sodium; 42 mg cholesterol; 0 g fiber.

North African orange and lamb kebabs

Makes 4 servings

1/2 cup loosely packed fresh cilantro leaves

1/2 cup loosely packed fresh parsley leaves

3 cloves garlic, peeled and crushed

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup nonfat plain yogurt

2 tablespoons fresh lemon juice

1 pound lean leg of lamb, trimmed and cut into 1-inch cubes

2 seedless oranges, unpeeled, quartered and cut into 1/4 -inch-thick slices

Prepare a charcoal fire or preheat a gas grill.

In a food processor, combine cilantro, parsley, garlic, paprika, cumin, salt and pepper; process until herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

Thread lamb and orange slices alternately onto 4 or 8 skewers. Discard marinade.

Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until cooked to desired doneness -- 7 to 10 minutes for medium-rare. Serve immediately.

Per serving: 255 calories; 27 g protein, 7 g fat; 21 g carbohydrate; 350 mg sodium; 76 mg cholesterol; 4 g fiber.

Minted tomato, onion and glazed tofu kebabs

Makes 4 servings

1 pound extra-firm tofu, drained

1 tablespoon fresh lime juice

1 tablespoon reduced-sodium soy sauce

1 teaspoon grated fresh ginger

16 fresh mint leaves

4 ripe plum tomatoes, quartered and seeded

1 onion, peeled, quartered and separated into layers

2 jalapeno peppers, seeded and cut into 1/2 -inch pieces

1/4 cup Indonesian sweet soy sauce

Cut tofu in half horizontally, making two large slices about 1 inch thick. Cover a cutting board with aluminum foil and place it so that one end extends over the sink. Prop up the other end so the board slants slightly toward the sink. Place tofu slices on the board, side by side. Cover tofu with a second sheet of foil. Place another cutting board or a baking sheet over the foil, and weight it with heavy cans or books. Let stand for 15 minutes; remove weights and cut tofu into 1 1/2 -inch pieces.

Prepare a charcoal fire or preheat a gas grill.

In a medium bowl, blend lime juice, soy sauce and ginger. Add tofu and toss to coat. Cover with plastic wrap; marinate in the refrigerator for 15 minutes.

Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 doubled skewers alternately with tofu, onion and jalapenos. Discard marinade.

Using a long-handled barbecue brush, coat grill rack lightly with oil. Grill kebabs, turning occasionally, for 7 minutes. Brush with Indonesian sweet soy sauce and grill until vegetables are softened and tofu is well-glazed, about 3 minutes more. Serve immediately.

Per serving: 200 calories; 19 g protein; 10 g fat (1.5 grams saturated fat); 12 g carbohydrate; 320 mg sodium; 0 mg cholesterol; 3 g fiber.

Pub Date: 9/10/97

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