Summer Shish Kebabs

All-Purpose Shish Kebab Formula

-1 ¼ lb. protein, cut into approximately 1 ½-inch pieces (except for shrimp and scallops, which are left whole)
-1 ¾ lb. vegetables and/or fruits, cut into approximately 1-inch chunks (except mushrooms which are halved or left whole)
-sea salt, to taste
- ½ tsp. pepper (optional)

Prepare one of the flavoring pastes and set aside. Sprinkle the chunks of protein and vegetables/fruits with salt and pepper, then marinate in selected paste for ½ hour or more. Make sure the entire kebab is covered with paste. Thread protein and vegetables/fruits on each of eight 12-inch or six 14-inch skewers, alternating between protein and 2 vegetable/fruit pieces and making sure not to thread too tightly. If using bamboo skewer, leave as little exposed wood as possible at each end to keep them from charring. Meanwhile, prepare gas grill, lighting all burners on high for at least 10 minutes, or prepare charcoal grill as usual. Before grilling kebabs, use a wire brush to clean grill grate, then use tongs to wipe an oil-soaked rag over grate to prevent kebabs from sticking. Place skewers on grill, close lid, and grill on high until brown, about 4 minutes. To turn skewers (particularly bamboo ones), grab as much of the kebab as possible from the side with tongs and turn them quickly and decisively. Grill until brown on the other side and the protein and vegetables/fruits are cooked through… about 2 minutes for shellfish, 3 minutes for chicken breasts and fish, and 4 minutes for pork, beef, and lamb. Let rest for a few minutes. If desired, serve with lemon or lime wedges and minced parsley or cilantro.

Combine your choice of…

Protein
chicken breasts (boneless and skinless)
pork tenderloin
beef tenderloin, rib eye or New York strip (preferably lean, grass fed)
lamb (from the rib)
firm fish (salmon, red meat trout, mahi mahi, etc.)
scallops, medium
shrimp, medium

Vegetables/Fruits
bell peppers (red, yellow)
eggplant
onions
fennel
white mushrooms
zucchini
yellow or orange squash
potatoes (baby red – ha lved, or sweet potato chunks; boil for 5 minutes to soften before grilling)
apples
pineapple
prunes
apricots
mango

The flavor is in the paste…

These pastes not only flavor the skewered meat, chicken, fish, and vegetables but also help them brown quickly and attractively. Any acid added to a marinade (fruit juice, vinegar, etc.) protects against harmful carcinogens being released during grilling. The technique for making the paste is simple: In each case, just heat the oil in a small skillet or saucepan over medium-high heat, add the herbs and/or spices and cook until they start to sizzle. Add remaining ingredients and bring to a simmer. Simmer until reduced to thick paste, 3 to 4 minutes. Set aside to cool.

Sweet and Sour Flavoring Paste
2 T. sesame oil
¼ cup organic fresh lemonade
¼ cup tamari or light teriyaki
½ T. fresh garlic minced
4 sliced fresh ginger

Asian-Style Flavoring Paste
2 T. sesame oil
2 tsp. garlic powder
2 tsp. ground ginger
1 tsp. hot pepper flakes (optional)
6 T. tamari or low sodium soy sauce
½ cup frozen pineapple juice concentrate, thawed

Jamaican Jerk-Style Flavoring Paste
1 T. canola oil
1 T. dried thyme leaves
1 T. dried oregano
1 tsp. ground coriander
1 tsp. allspice
1 T. Dijon mustard
¼ c. finely chopped scallions, green part removed
1 tsp. hot pepper sauce, optional
½ cup frozen organic limeade concentrate, thawed

Pineapple Cumin Flavoring Paste
1 T. canola oil
4 tsp. ground cumin
½ cup frozen pineapple juice concentrate, thawed

Curried Apple Flavoring Paste
1 T. safflower or sunflower oil
2 T. curry powder
1 shallot, finely minced
½ cup frozen organic apple juice concentrate, thawed

Orange Rosemary Flavoring Paste
1 T. canola oil
1 T. minced fresh rosemary
½ tsp. onion powder
½ cup frozen organic orange juice concentrate, thawed
1 tsp. Sucanat (brown sugar substitute) or pure maple syrup

Moroccan-Style Flavoring Paste
2 T. safflower or sunflower oil
1 tsp. paprika
½ tsp. each garlic powder, ground ginger, cumin
¼ tsp. each cinnamon, cloves
½ cup frozen organic limeade concentrate, thawed

Mediterranean-Style Flavoring Paste
2 T. extra virgin olive oil
¼ cup fresh parsley (stems removed) 2 large garlic cloves, finely chopped
½ cup frozen organic lemonade, thawed