 Grilled Chicken Kebabs
A cool cucumber salad adds tangy flavour to the simple taste of a perfectly grilled kebab.
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- Fire up the barbecue.
- Cut two English cucumbers in half widthwise and peel into ribbons with the vegetable peeler.
- Toss the cucumber ribbons with 1/2 cup of pitted black olives, 1/2 cup finely chopped red pepper, 1 cup mini bocconcini, 2 tablespoons red-wine vinegar and 1/4 cup extra-virgin olive oil.
- Season with salt and pepper.
- Grill 1-2 pre-marinated chicken kebabs per person for approximately 15 minutes or until cooked through, turning occasionally.
SKEWER SKILLS
Soak wooden skewers in water at least an hour prior to cooking to keep them from burning. Metal skewers offer more stability for firmer cuts of meat and vegetables. They also cook foods faster, as the metal heats up. Double skewer delicate foods (like scallops) to make turning easier. Edible skewers such as sugar cane (found in Vietnamese cuisine) will add a slight sweetness to ingredients. Herbs like rosemary are also sturdy enough to use as skewers and will infuse food with flavour.
SERVES 6
Nutrients per two kebabs: 443 calories, 19 g fat, 58 g protein, 8 g carbohydrates, 2 g fibre. Excellent source of calcium, phosphorous and vitamins A, C and E.
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Rosemount Estate Sauvignon Blanc, Australia, 2003, $15. An intense middle palate with a natural crisp acidity and a refreshing finish. A great wine for summer - try it as an apéritif. Goes well with seafood, too.
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TIME SAVER
Butcher shops and supermarkets offer a wide range of prepared meats, fish, and vegetable kebabs. They come plain or marinated. Ask you butcher to package them in whatever serving size you wish and then put them in the freezer. You will always have a quick supper on hand.
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Credits: Photography, Rob Fiocca. Food Styling, Ian Muggridge
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