Kabobs with Red Chili Flake infused Oil
Call it spring fever or just plain and simple rebellion towards that groundhog. But I’m craving something fresh. So this edition of Everyday Gourmet is all about Kabobs.
Kabobs are a wonderful dish and dinner idea because everyone can build there own and get exactly what they like. To enhance the overall kabob experience I have used red chili flakes to infuse some olive oil to brush on the kabobs as they cook.
For a recent dinner party I prepared shrimp scampi and served them kabob style with fresh lemon wedges over this wonderful rice pilaf, it was amazing!
Kabobs are simple and versatile. You simply chop and skewer the ingredients you want. Fresh cherry tomatoes, colorful bell peppers, strong red onion, large cut squash, baby potatoes, and even for those daring folks some jalapeno pepper is amazing seared and grilled, also fresh fruits such as pineapple, and apricots are great for a finishing dessert kabob option, But as you can see the list is well endless!
Hold the burned fingers please!
There are a few different types of styles to kabob skewers. The reusable metal ones come in a variety of types and styles. Sometimes they have a loop at the end or just a simple metal bar. Other types of kabob skewers including bamboo skewers come in all sorts of lengths and sizes. These are the most effective types of skewers to use I have found. While they are not reusable, and they must be soaked in water before using on an open flame grill or else the bamboo will burn up. I find that the metal ones are more inclined to burn you.
During the summer kabobs are perfect right off the grill. But kabobs can also be made on top of a George Foreman grill, under your broiler, or even depending on the ingredients you choose can be simply seared and caramelized on your stove top.
Kabobs with Red Chili Flake infused Oil
Its Everyday Gourmet from Scratch Catering Services!
Preheat your broiler, George Foreman, or grill.
To make the infused oil: add 1 Tablespoon of Red Pepper Flakes to a small sauce pan and add 1 Cup of Extra Virgin Olive Oil. Put the flame on low and allow the flavors to marry. *Hint: you are not frying the red chili flakes, by warming the oil you are adding energy to the oil, the molecules will be moving at a faster pace, and allow the flavor of the red pepper flakes to infuse the oil in a more quick fashion. If the oil seems to be frying the red chili pepper flakes simply remove the oil from the heat.
While your oil is “infusing”; prep your items for the kabobs. The cut size of your ingredients are important here, cut everything to relatively the same size as much as possible, this will allow everything to cook evenly and at the same pace.
To begin, your oven, pan, or grill must be hot! Add the assembled skewered kabobs and let them cook. Using a pastry brush, brush the infused oil lightly over one side of the kabob. as you turn them and they show marking add a bit more oil. Soaking the kabobs in oil entirely will only make them greasy and unappealing. Use the oil sparingly to ensue the kabobs will not stick to the pan or grill.
These great kabobs can be served with salsa, herbed ailoi, or a relish.
Fast, Simple,it Everyday Gourmet!
Kabobs are a wonderful dish and dinner idea because everyone can build there own and get exactly what they like. To enhance the overall kabob experience I have used red chili flakes to infuse some olive oil to brush on the kabobs as they cook.
For a recent dinner party I prepared shrimp scampi and served them kabob style with fresh lemon wedges over this wonderful rice pilaf, it was amazing!
Kabobs are simple and versatile. You simply chop and skewer the ingredients you want. Fresh cherry tomatoes, colorful bell peppers, strong red onion, large cut squash, baby potatoes, and even for those daring folks some jalapeno pepper is amazing seared and grilled, also fresh fruits such as pineapple, and apricots are great for a finishing dessert kabob option, But as you can see the list is well endless!
Hold the burned fingers please!
There are a few different types of styles to kabob skewers. The reusable metal ones come in a variety of types and styles. Sometimes they have a loop at the end or just a simple metal bar. Other types of kabob skewers including bamboo skewers come in all sorts of lengths and sizes. These are the most effective types of skewers to use I have found. While they are not reusable, and they must be soaked in water before using on an open flame grill or else the bamboo will burn up. I find that the metal ones are more inclined to burn you.
During the summer kabobs are perfect right off the grill. But kabobs can also be made on top of a George Foreman grill, under your broiler, or even depending on the ingredients you choose can be simply seared and caramelized on your stove top.
Kabobs with Red Chili Flake infused Oil
Its Everyday Gourmet from Scratch Catering Services!
Preheat your broiler, George Foreman, or grill.
To make the infused oil: add 1 Tablespoon of Red Pepper Flakes to a small sauce pan and add 1 Cup of Extra Virgin Olive Oil. Put the flame on low and allow the flavors to marry. *Hint: you are not frying the red chili flakes, by warming the oil you are adding energy to the oil, the molecules will be moving at a faster pace, and allow the flavor of the red pepper flakes to infuse the oil in a more quick fashion. If the oil seems to be frying the red chili pepper flakes simply remove the oil from the heat.
While your oil is “infusing”; prep your items for the kabobs. The cut size of your ingredients are important here, cut everything to relatively the same size as much as possible, this will allow everything to cook evenly and at the same pace.
To begin, your oven, pan, or grill must be hot! Add the assembled skewered kabobs and let them cook. Using a pastry brush, brush the infused oil lightly over one side of the kabob. as you turn them and they show marking add a bit more oil. Soaking the kabobs in oil entirely will only make them greasy and unappealing. Use the oil sparingly to ensue the kabobs will not stick to the pan or grill.
These great kabobs can be served with salsa, herbed ailoi, or a relish.
Fast, Simple,it Everyday Gourmet!
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