How can i make juicy kababs at home like they do in restaurents?!
How can i make juicy kababs at home like they do in restaurents?
my kababs grilled in the mocrowave oven is always hard. how can i tenderize chicken without using ajinomoto or the commercially available tenderizers. i want juicy kabas
Answers:
First, marinade the cut up meat for a couple hours in a ziploc bag in the fridge. Put in 1 cup of something acidic that will compliment your food, maybe orange juice or half lemon/half water, or a little wine, and add some complimentary spices.
However, microwaving is NOT a good way to grill meat. Microwaving cannot brown meat and small pieces tend to toughen and overcook, as you've found. It's best to grill kabobs over an open flame, or at last resort on a cookie sheet under the broiler.
barbeque them
first take the microwave out of the process. Cube a chicken breast in 1 inch cubes,cut an onion in 1/8 sections do not separate layers,can of cubed pineapple,green pepper cut in 1 1/2 cubes. skewers seasonings you like. one of each chick,onion,pine,gp,chick,onio... keep alternating till skewer full put in baking dish. do all skewers and cook at 350 40 minute up to an hour until chicken is not pink. yummy on a bed of rice with butter sauted onions mixed in
First off, why are you "grilling" anything in a microwave oven? You need fire. Give your food a good marinade, I'd say for at least 2 hours. Don't use something too salty or it will take over the flavor of the meat. Next, make sure that your coals are going to be near the food. The closer it is, the faster it will cook, but don't try to cook it till its black. Just a couple of minutes on each side, tops. Lastly, I would advise against mixing the meat and veggies. Keep like veggies together, when you don't do that, what will happen is that the meat might be done, but the onions need a few more minutes, hence you get over cooked meat. Follow these couple of tips and your skewered meat experience should be a pleasant one.
on the grill
if you have a good recipe, you don't need a tenderizer. also, please refrain from making them in the microwave. try these two, they're both great and won't dry out.
Honey 'n' Spice Chicken Kabobs
1 can drained pineapple chunks
1 medium green pepper
1/2 cup thick steak sauce
1/4 cup honey
4 skinless boneless chicken breast halves
Blanch green pepper in boiling water 1 minute; drain. Cut each chicken breast into 4 pieces. Alternately thread chicken, green pepper and pineapple onto skewers. Combine steak sauce and honey. Brush kabobs with honey mixture. Broil, about 6 inches from heat source, 12 to 14 minutes, turning and brushing with honey mixture once.
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Miso-Glazed Chicken Kabobs
2 pounds boneless, skinless chicken breasts, cut into l-inch chunks
***Miso-Ginger Marinade***
1/2 cup rice wine
1/4 cup canola oil
1/3 cup light-colored miso paste
1 tablespoon sugar
2 teaspoons peeled and grated fresh ginger
1/2 pound fresh shiitake mushrooms, cleaned and
stems removed
1/2 red onion, cut into 1-inch pieces
Place the chicken in a 2-gallon zipper-top plastic bag.
In a small mixing bowl, combine the marinade ingredients. Pour the mixture over the chicken, seal the bag, and shake gently to coat the chicken. Marinate in the refrigerator for at least 2 and up to 6 hours.
Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and bring to a vigorous boil. Reduce the heat to medium-low and simmer while getting the kabobs ready.
Thread the chicken, mushrooms, and onion onto the kabob rods in that order, leaving 1/2 inch between each to allow for air circulation. Repeat until each rod is filled. Brush each skewer with some of the marinade and load the skewers onto the spit rod assembly with the spring ends on the right side.
Return the marinade to a vigorous boil, then lower the heat and simmer. Grill the kabobs until the chicken is no longer pink inside, about 30 to 35 minutes, turning off the machine briefly a few times and brushing the chicken with the marinade. (you can broil them, like the recipe above, if you don't have a grill)
Remove the kabobs from the skewers and serve immediately.