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Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Teriyaki Beef Kebabs

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Teriyaki Beef Kebabs

Steve Peters

kabobs plated Nothing says summer like food on a stick. From popsicles to corndogs, eating with your hands evokes the fun and casualness of the season. And it just wouldn’t be summer without a few kebabs on the grill – whether they’re beef, chicken, shrimp, or vegetables – almost anything goes.

However, the meat kebab is the most traditional. In particular, lamb. It’s a form of cooking that’s been around for thousands of years and varies just slightly throughout the world. But you’ll find that food skewered and cooked on or over a flame is almost always known as a kebab.

Primitive though it is, there are some key tips to a good kebab. First is a marinade.  A marinade will ensure your meat is tender and full of flavor. The longer you can let your meat sit in a marinade the better. Make it at least 30 minutes, though.

This teriyaki marinade is extremely simple. It’s just a combination of soy sauce, brown sugar, garlic, ginger and vegetable oil. I bet you could make it right now without having to leave home.

marinading beefCut your meat up into pieces before sticking in the marinade, that way there is more surface area to penetrate. You don’t have to place them on the skewers until you’re ready for the grill, though. It’s up to you.

As for the skewers, wood is the way to go. The metal ones are sturdier and reusable, which is great, but they heat up fast and cause the center of your meat to cook too quickly and somewhat unevenly. I don’t see why they couldn’t work for vegetables, though.

kabobs on grill

Two other notes about the wooden skewers: First, in order to prevent the skewers catching fire, you need to soak them in water. Thirty minutes to an hour will do. Second, use two. Ignore my photo. I learned that one wooden skewer is just too flimsy.

While kebabs composed of all different items are visually appealing, I don’t think they work well. Keep the food on your kebabs consistent. In other words, keep the beef on its own skewers, the shrimp on its own and the peppers on their own. Different foods cook up differently and naturally require different cooking times. You don’t want to overcook your beef because the vegetable you paired it with needs more time. Leave mixing things up until they’re on your plate.

kabobs plated

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