Grilling: Kebobs, Shellfish and Vegetables

Looking for a party pleaser? Grill oysters

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By Randall H. Harber
CNN News Editor

Among the easiest dishes for a big party are kebobs. They can be made of virtually anything -- chicken, beef, lamb or shrimp. You can even mix and match.

There are two schools of thought about kebobs. Some prefer to mix and match vegetables with the meat, while others prefer to use the method you'll see in many Middle Eastern countries: the meat is cooked on skewers and then mixed with vegetables -- many of which have different cooking times -- that are skewered and cooked separately.

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One of the easiest ways to prepare kebobs is to use Steven Raichlen's "The Only Marinade You'll Ever Need."

Meat -- cut into 1-inch chunks -- can be allowed to soak in the marinade, which is based on lemon juice, olive oil and herbs.

As an alternative, the kebobs can be brushed with the marinade while cooking, but you will need to watch for flare-ups. Finally, the kebobs can be brushed with the warmed marinade as they come off the grill. All three methods will impart a clean, tart flavor typical of Mediterranean cooking.

One of the most common methods is to alternate mushrooms, bell pepper and onion chunks with the meat.

For beef and lamb, cook 2 to 3 minutes a side over a hot fire for medium rare. Chicken kebobs should cook 3 to 4 minutes per side. For shrimp, about 2 minutes on the first side followed by a minute to 1 1/2 minutes on the second side.

Almost all vegetables can be grilled and most have a more intense flavor for the experience. Rub the vegetables with olive oil and cook them over a medium fire. A grill basket helps.

Asparagus takes about 8 minutes over a medium fire.

Turn the spears and take them off when they char to the point you like.

Button mushrooms begin to give up their juice within a couple of minutes. Large, portobello mushrooms, stems removed, can be sliced about 1/3 inch thick and grilled for about 5 minutes, depending on the heat of your fire. The meaty mushrooms, put on a bun with lettuce, tomato and onion, make an excellent "hamburger" for the vegetarians who may be attending your hamburger party.

Fennel bulb picks up a wonderful flavor on the grill. Trim off the root, and cut the bulb into 1/4 inch slices.

Toss them in olive oil and grill. Take the slices off as soon as they are soft and have picked up a light char.

One of the best ways to grill Vidalia or any sweet onion is to trim off the top and bottom of the onion. Cutting through the side, slice the onion in half. Sprinkle each half with salt and a little balsamic vinegar. Drizzle olive oil over both sides and grill about 10 minutes a side.

What's happening with all these vegetables is that their sugars are caramelizing. That makes them sweeter and their flavors more intense.

Finally, a great party pleaser is to grill shellfish such as mussels or oysters on a medium grill.

Mussels come from the fish seller in bags. They need to be washed in cold water and their beards pulled off. Don't do this until just before you cook the mussels because they will begin to die as soon as the beards are removed.

Oysters come by the bag or box. They need only be rinsed in cold water to remove any dirt or debris from the shells.

Place a small sheet pan on the grate, put the oysters and mussels on the pan and close the grill. The shellfish will begin to steam in their own juices and will usually open in three to four minutes depending on the intensity of your fire.

Make garlic butter by parboiling garlic cloves for about two minutes. Squeeze the softened cloves into softened butter and mix well. Then chill slightly.

As the shellfish open, spoon the garlic butter into the shells. Let the mussels and oysters remain on the hot pan long enough for the butter to melt, then pull them off one by one for your guests to eat.

As a variation, spread your favorite barbecue sauce over the shellfish. Or simply serve your favorite cocktail sauce along side.

Fresh oysters and mussels can be added as the open ones are eaten, allowing your guests to return again and again for more hot and savory morsels.

Beef
Pork
Poultry
Seafood
Shellfish
Vegetables

A layman's guide to better barbecue: Raichlen's new book targets master grillers, weekend chefs, even the grill-less
August 25, 2000
'Summertime' barbecue cook-off
July 3, 2000
Chat transcript: Chef Bobby Flay discusses great grilling
May 26, 1999

Meat Cuts Manual
The Barbecue Bible by Steven Raichlen
Workman Publishing
The Lyons Press
Ten Speed Press, Celestial Arts and Tricycle Press
Chronicle Books
Beef.Org
EatChicken.com
National Shellfisheries Association
National Pork Producers Council
US FDA/Center for Food Safety and Applied Nutrition (CFSAN)

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