Try this Shish Kebab recipe, or contribute your own.
- Carbohydrate 11.9362314103503 g
- Cholesterol 5.66666666666667 mg
- Fat 8.61897641828947 g
- Fiber 0.853502113783343 g
- Protein 2.3335499428053 g
- Saturated Fat 1.92922179740396 g
- Serving Size 1 1 Serving (78g)
- Sodium 646.96435647946 mg
- Sugar 11.082729296567 g
- Trans Fat 0.63713694857791 g
- Calories 127 calories
Step-by-step
- Combine Sauce ingredients. Use for basting and as extra sauce
- Barbecue at 400°F. Turn and Baste with some of the basting sauce.
- Serve with Risotto *
Substitution and Composition
Swapping pork tenderloin for lean beef drastically alters moisture retention due to differences in intramuscular fat distribution and muscle fiber density. Meat cut into uniform cubes guarantees even thermal conduction across all surfaces when exposed to direct heat. Spacing pieces loosely on skewers rather than crowding them allows hot air to circulate freely, preventing steaming and ensuring proper Maillard browning occurs on the exterior.Historical Roots
The term shish kebab originates from Turkish culinary traditions where skewers of meat were roasted over open fires by nomadic soldiers. Early iterations relied purely on salt and natural fats for preservation and taste, long before modern acidic marinades and tomato-based additions entered the lexicon. This evolution reflects the practical necessity of tenderizing tougher cuts through a combination of physical manipulation and chemical breakdown.Cooking and Accompaniments
Grilling at 400 degrees Fahrenheit strikes the optimal balance between charring the exterior and keeping the interior juicy. Turning the skewers frequently while brushing the basting sauce builds layers of caramelized flavor without burning the sugar content in the ketchup base. Pairing these charred proteins with risotto provides a starchy contrast that absorbs excess drippings while balancing the acidity of the lemon juice and curry spices.
