Kitchen Newsletter Target Date: 06-15-17 Title: Kabobs Constant Contact Name: June 15, 2017 – Patio Party Ready! With Kabobs on the Grill Subject Line: 
 Patio Party Ready! With Kabobs on the Grill Facebook and/or Twitter Words: In This Issue: KABOB, KABOB, KEBAB RECIPE: Steakhouse Kabobs Kabob Prep Tips RECIPE: Cilantro-Lime Chicken, Pineapple & Pepper Kabobs Marinating 101 Tools for Grilling Kabobs RECIPE: Spicy Shrimp Kabobs with Tomatoes & Herbs Skewering Tips INTRO Patio Party Ready! With Kabobs on the Grill INTRO TEXT The long days and warm temperatures of summer are a daily invitation to light up the grill. The grill anchors the outdoor kitchen, and becomes the center for al fresco dining and leisurely entertaining. IN THIS ISSUE, we're grilling kabobs for a delicious start to the summer. Kabobs are easy to prepare, eye-catchingly colorful, and extra delicious thanks to mouth-watering marinades. Try skewering up one of these three kabob recipes for a tasty summer supper on the grill. MAIN BODY: KABOB / KABAB / KEBAB However you spell it - kabobs are delicious! The more accurate name for “grilled food on a stick” is shish kabob. With origins in the Near East, “kabob” refers to small chunks of meat, while “shish” stems from the Turkish word for skewer. Marinating meat with herbs and spices creates tender results on the grill. Folklore tells us of warriors on the move cooking pieces of game on their swords over an open fire. With today’s easy-to-start charcoal and gas grills we replicate the technique for fire-flavored, food-on-a-stick. RECIPE: STEAKHOUSE KABOBS TRY THESE STEAKHOUSE KABOBS FOR A FILLING, SATISFYING MEAL AL FRESCO. Tender bites of steak and savory mushrooms soak up the rosemary flavored marinade and grill to perfection. Adding the mini potatoes and charred red onion nearly makes it a complete meal on a stick! KABOB PREP TIPS: 1. CUT MEAT 1-1/2 inch cubes prior to marinating. Too large and the inside will not cook while on the grill; too small and the pieces will quickly become overdone. Marinate pieces for tenderness and added flavor. 2. THREAD THE FOOD on the skewer through the center of each piece. Allow a small amount of space between pieces so heat can reach the inner spaces. Place on a baking sheet or platter for carrying to the grill. 3. PLACE PREPARED KABOBS over direct heat over a medium-high grill. Grill on each side of the kabob. Turn the kabobs with grill tongs. Baste each kabob side with an oiled brush prior to turning to avoid sticking to the grill. SAFETY TIP: Avoid cross-contamination! Always use one platter to carry out uncooked foods to the grill, and another for the cooked food. Be mindful of uncooked juices on utensils and cutting boards, too. RECIPE: CILANTRO-LIME CHICKEN, PINEAPPLE & PEPPER KABOBS TRANSPORT TO A SUNSET ON THE BEACH WITH THESE COLORFUL KABOBS. With a touch of spice from the serrano pepper, this marinade is well balanced with zingy lime juice and bright cilantro. The flavorful chicken pairs well with mouthwateringly-sweet grilled pineapple and slightly charred orange peppers. Easily scale up this recipe up for a crowd. Healthy and tasty chicken kabobs are certain to be a summer party pleaser! Marinating 101 Since kabobs are cooked over direct heat - marinating ensures that the meat stays tender and is full of flavorful. Liquid in nature, marinades have an acidic component (vinegar, citrus juice or wine), oil, and added spices. The acids in the marinades begin the process of breaking down the proteins in the meat, while the oil keeps the meat from drying out during grilling. Also, liquid is absorbed at the cellular level, “plumping up” the food before grilling. The overall result is very tender meat once grilled. SAFETY TIP: Always refrigerate marinating foods. Warm summer days can inspire quick bacterial growth. Always discard the marinade after marinating raw meats. TOOLS FOR GRILLING KABOBS BAMBOO SKEWERS A kabob essential - soak skewers for 30 minutes before grilling. WUSTHOF 4-PC SKEWER SET Flat metal skewers are great for keeping food in place while grilling! CHARCOAL COMPANIONEASY KABOB LOADER Load up kabobs, and easily transport them to the grill! FIRE WIRE SKEWERS Flexible skewers are a great way to cook kabobs! Genius! CHARCOAL COMPANIONBBQ PIT MITT GLOVE Quickly turn kabobs with this handy protective glove. Heat safe up to 475°F. OXO SHRIMP DEVEINER Split the shell and remove the vein in one stroke! RECIPE: SPICY SHRIMP KABOBS WITH TOMATOES & HERBS GRILLING SHRIMP COULDN'T BE SIMPLER! Raise the bar for patio dining with these scrumptious, skewered shrimp. The marinade comes together quickly with a few pulses in a mini food processor and tender shrimp marinate for a quick 30 minutes. We recommend using fresh shrimp, but frozen shrimp would also work well for this recipe. SKEWERING TIPS: GO FOR COLOR! Bright colors whet the appetite and say, “it’s summertime!” 2. ADD A LEMON or lime wedge to your skewer. The warm wedge releases juices and is perfect to squeeze over freshly grilled meat and seafood.
 3. USE TWO SKEWERS when necessary to keep ingredients from spinning around while grilling.
 4. MATCH COOK TIMES. Choose ingredients whose cook times match up for easier grilling. The shrimp + cherry tomatoes in the recipe above is a good example. Soak wooden skewers for at least 30 minutes before grilling to avoid flare-ups. Go slow & steady! Skewers are sharp.