STUFFED-MUSHROOM SKEWERS
Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
- Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
- Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
- Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.
GRILLED MUSHROOM SKEWERS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
- Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
- Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
- The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
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.
GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE
Fire up the grill and let the aromas of vegetables and chile-marinated mushrooms charred over an open flame permeate the neighborhood. This simple recipe is fun to assemble, and a crowd pleaser, making it ideal for cookouts. Meaty king oyster mushrooms are smothered in a guajillo chile sauce that includes earthy achiote, which stains the mushrooms red. Liquid aminos or soy sauce add saltiness and umami, and maple syrup brings a touch of sweetness. If you don't have the vegetables below on hand, you can easily swap them out for others that will cook in the same time frame. Serve this as a main dish with your favorite cooked grains or salad, or as a side dish to just about anything.
Provided by Jocelyn Ramirez
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
- Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
- While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
- Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
- To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
- If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
- Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.
SPICED LAMB SKEWERS
Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients together until well blended.
- Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
- Cover well and chill until ready to cook.
- Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.
Nutrition Facts : Calories 90.7, Fat 9.4, SaturatedFat 1.3, Sodium 3.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.5
STICKY CHICKEN & CHORIZO SKEWERS
Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads
Provided by Anna Glover
Categories Dinner, Lunch
Time 1h20m
Yield Serves 8 (with 16 flatbreads)
Number Of Ingredients 14
Steps:
- Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
- To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
- Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
- Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
- With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.
Nutrition Facts : Calories 344 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
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