GRILLED SKEWERS OF SAUSAGE, ORANGE AND BAY LEAF
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Soak 12 8-to 10-inch wooden skewers and the bay leaves in tepid water for 30 minutes. Drain.
- Preheat a charcoal or gas grill.
- Hold two skewers parallel to each other about a half-inch apart. Place a piece of onion, a bay leaf, a piece of sausage and a piece of orange on the two skewers, repeating the ingredients in this order and ending with a piece of sausage. There should be three pieces of sausage per double skewer.
- Brush each skewer with olive oil, and place on the hot grill. Cook, turning occasionally, until the sausage is browned and the oranges and onions slightly charred, about 20 minutes.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 961 milligrams, Sugar 6 grams
VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 servings as an appetizer, 12 people with other dishes
Number Of Ingredients 12
Steps:
- On a clean cutting board, lay out the pounded veal cutlets.
- Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
- In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
- Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
- Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
- Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
- You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
- Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
- If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.
SPICED GROUND MEAT SKEWERS
These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they're said to have originated. Adana kebabs are traditionally made from hand-minced lamb that's been larded with lamb tail fat, but the flavors of cumin, red chile flakes and sumac are just as delicious with regular ground lamb, or even ground beef or turkey. The trick to getting a pleasing, springy texture is to knead the meat and seasonings until the mixture feels sticky. Keep everything cold, and then wet your hands when you form the meat around the skewers. Cooking the kebabs over charcoal adds a compelling smokiness, but using the highest heat on your gas grill will also work well.
Provided by Melissa Clark
Categories skewers and kebabs, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
- With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
- Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
- Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.
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