On the grill or in the oven, these skewer recipes are great for pork, chicken, and beef
The cooks from Milk Street take inspiration from Greek souvlaki, Japanese yakitori, and Nigerian street food. Skewers are one of our favorite shortcuts for high-heat cooking, whether on the grill or in the oven. These recipes include chicken skewers glazed with a maple-soy mixture, inspired by Japanese yakitori, and Greek souvlaki with pork skewers. The yogurt marinade helps tenderize the pork and adds flavor under the broiler. In our beef suya, we add a fiery, nutty essence of Nigerian street food to the grill, featuring flat-iron steak slathered in a spicy blend of ground peanuts and spices. The final coating of the sauce helps the sesame seeds or scallions adhere to the chicken.
gepubliceerd : 3 weken geleden door Christopher Kimball in Lifestyle
Skewers are one of our favorite shortcuts for high-heat cooking, whether on the grill or in the oven. The small, uniform pieces expose more surface area to the heat. For meats, that means cooking faster and browning better. First, we take inspiration from Japanese yakitori for chicken skewers glazed with a maple-soy mixture to mimic the classic Japanese grilling sauce known as tare. Next, we channel Greek souvlaki with pork skewers. Here, a yogurt marinade pulls double-duty — it first helps tenderize the pork with its acidity, then boosts flavor under the broiler as the milk solids in the dairy caramelize. Finally, our beef suya brings the fiery, nutty essence of this Nigerian street food favorite to your grill, featuring flat-iron steak slathered in a spicy-savory blend of ground peanuts and spices balanced with a bright burst of lime juice.
For these savory-sweet chicken skewers loosely based on Japanese yakitori, we layer on the sauce — first as a quick marinade for the chicken, then as a basting liquid, and finally as a finishing sauce. The final coating helps the sesame seeds or scallions — or both — adhere to the chicken.
Serve with rice and a crunchy slaw, make into a sandwich, or wrap the chicken with shredded vegetables and a smear of mayonnaise. For easy cleanup, line the baking sheet with foil.
1 tablespoon finely grated fresh ginger or 3 medium garlic cloves, finely grated, or both
Sesame seeds, toasted, or thinly sliced scallions, or both
Stir together the soy, ginger, and oil. In another bowl, combine 3 tablespoons of that with the maple syrup and vinegar. Toss the chicken with the remaining soy mixture.
Heat the broiler with a rack 4 inches from the element. Scrunch the chicken onto metal skewers, then set on a rimmed baking sheet. Broil until well browned, about 12 minutes, flipping once. Brush lightly with the soy-maple mixture, then broil until lightly charred, 2 to 3 minutes per side. Brush with remaining soy-maple mixture, then sprinkle with sesame seeds.
In Greece, skewers of garlicky grilled meat called souvlaki are sold on street corners, in restaurants, and at the beach. Inspired by the ubiquitous snack, our broiler-cooked iteration incorporates sweet-tart tomatoes, which blister and char in the oven. Zucchini cut into chunks works nicely, too — or even a combination.
A yogurt marinade isn’t traditional for pork souvlaki, but we like the tenderizing effect it has on the meat. It also makes a creamy, tangy sauce.
1¼-pound pork tenderloin, trimmed of silver skin, halved lengthwise, and cut into 1-inch chunks
8 Campari or cocktail tomatoes (about 1½ inches) or 1 medium zucchini, halved lengthwise and cut into ½-inch pieces, or combination
Set a wire rack in a broiler-safe rimmed baking sheet and mist it with cooking spray. In a medium bowl, stir together the yogurt, vinegar, oil, oregano, garlic, and 1 teaspoon each salt and pepper. Measure ¼ cup of the mixture into a small bowl and stir in 1 tablespoon water; set aside for serving.
Add the pork to the medium bowl and mix until evenly coated. Thread the pork, alternating with the tomatoes, onto four 8- to 10-inch metal skewers. Place the skewers on the prepared rack, spacing them evenly apart. Let stand at room temperature while the broiler heats.
Heat the broiler with a rack about 4 inches from the element. Broil the skewers until lightly charred, 4 to 6 minutes. Remove from the oven, flip, and broil until charred on the second sides, another 4 to 6 minutes. Serve with the yogurt sauce and lemon wedges (if using).
Eaten on the spot or carried away wrapped in newspaper, the street snack known as suya is popular throughout Nigeria. Suya usually is made with thin strips of beef or chicken, but it’s the spice rub that sets it apart — typically a blend of ground peanuts, red pepper, and other seasonings.
For our version of suya, we like flat iron steak, which is easily cut into long, ½-inch-thick strips; look for a single 1½-pound piece. Blade steaks, also known as top blade, are a similar cut and are sometimes labeled flat iron; they are sold in smaller portions and a line of gristle runs down the center of each piece. If you opt for blade steaks, choose the thickest you can find and remove the gristle (which means cutting each steak into two pieces) before slicing the meat into strips. The best way to check for doneness is to cut into a piece at the center of a skewer; it should be medium-rare.
We like serving the suya with cucumber, tomato, cabbage, and onion — cooling counterparts to the spicy beef.
1½ pounds flat-iron steak, sliced against the grain into ½-inch-thick strips (see headnote)
3 tablespoons grape-seed or other neutral oil, plus more for oiling grill grates
In a large bowl, combine the beef with 1 teaspoon salt. Toss and massage until evenly coated. Let sit at room temperature for 30 minutes.
Meanwhile, in a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, 1 teaspoon black pepper, and ¾ teaspoon salt. Process until the peanuts are finely ground, about 20 seconds. Reserve ‚ cup of the mix, then transfer the rest to a medium bowl. Add the oil to the bowl and stir to form a paste. Add the paste to the beef, tossing and massaging into the meat. Thread the beef tightly onto four 12-inch metal skewers, fitting multiple pieces of meat per skewer.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Place the skewers on the hot side of the grill (if using charcoal). Cover and cook until well charred all over, about 5 minutes, flipping once about halfway through. Transfer to a plate and let rest for 5 minutes.
Brush the lime juice on both sides of the skewers, then sprinkle with the reserved spice mix. Serve with lime wedges.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to [email protected].