Ke-bobs, on the grill
May 16, 2012 § 7 Comments
One of my most favorite dishes when I lived in Moscow was shish-kebobs…grilled meat and vegetables on a stick. Pronounced “Shishleek,” it was at its tastiest when it was cooked over hot coals at the City’s flea market, Izmailovo. Izmailovo is where I purchased table linens, dishware, handcrafts, and artwork. After several hours of bartering, I was always hungry for a beer and some grilled chicken. There was invariably a line, but the wait was so worth it.
Back in Texas, I still enjoy grilled meats and vegetables. Dave and I marinate chicken breast pieces in a little olive oil and basalmic vinaigrette with a few herbs.
Then, we thread the pieces on skewers with a few vegetables, and cook until the meat is tender. It’s difficult to make a mistake with a dish this simple. Our advice is to forget about store-bought marinades, and use your judgement. Equal parts of oil and vinegar (or lemon juice), plus a pinch of herbs will make a fine marinade.