Fired up about tasty kebabs


May 02, 2007|By Sumathi Reddy | Sumathi Reddy,Sun reporter

Recipe of the Week: Kabobs

52 Easy Recipes for Year-Round Grilling

Lobel's Prime Time Grilling

Recipes & Tips From America's #1 Butchers

By Stanley, Leon, Evan, Mark and David Lobel

Wiley / 2007 / $27.95

I've never been to the Lobels' famous Madison Avenue butcher shop, frequented by Manhattan's finest socialites and celebrities. But man, oh man, do I want to go now.

The second edition of their cookbook includes 160 recipes, ranging from brisket, ribs, duck and pheasant to the perfect-sounding burgers. Also included is everything you wanted to know about grilling, from a breakdown of different types of grills and cuts of meat, to ideal heat and internal temperature.

I chose the grilled filet mignon with gorgonzola-scallion compound butter recipe. The recipe is easy. The key: high-quality meat and ensuring that the meat is cooked just right - not too much, not too little.

I prepared butter beforehand. The meat was rubbed in oil and pepper and salt and grilled for about six minutes per side. Unfortunately, it was a cold day so the butter that was supposed to melt on top was more of a paste. No matter. The result was still divine.

Swordfish With Brown Butter and Chives

Serves 6

2 tablespoons olive oil

3 pounds swordfish steaks, skin removed, cut into 1-inch cubes

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 stick unsalted butter

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

2 tablespoons fresh chives, additional for garnish

To make the marinade, place the olive oil, swordfish, salt and pepper in a nonreactive bowl and mix until well coated. Cover and refrigerate 3 to 4 hours.

While the fish marinates, place butter in saucepan over low heat and cook. Just as it begins to foam and is well browned, about 5 minutes, add the balsamic vinegar and cook until it thickens, about 3 minutes. Add mustard and chives and cook additional 2 minutes. Set aside.

Prepare grill. If using charcoal, when coals are glowing red, after 15 to 20 minutes, cover with a grate. After 5 minutes, use a wire brush to clean the grate. When coals are covered with a pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, it's ready.

Thread swordfish on skewers and grill, turning every 1 1/2 minutes until swordfish is well browned, about 7 to 8 minutes total. Transfer to serving platter and drizzle with sauce. Garnish with additional chives.

From "Recipe of the Week: Kabobs. 52 Easy Recipes for Year-Round Grilling"

Per serving: 422 calories, 42 grams protein, 26 grams fat, 12 grams saturated fat, 2 grams carbohydrate, 0 grams fiber, 123 milligrams cholesterol, 475 milligrams sodium

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