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.


Tagged: , , , , , , ,

§ 7 Responses to Ke-bobs, on the grill

  • viveka says:

    Bring on … the BBQ – can feel the smell over here … the best way to eat overcooked and burned food. *smile
    Can’t grill because I don’t live on the top floor, but they are going to build to BBQ areas on our backyard this summer and even under shelter … that all of us tenants can use, so then I will be down too. Looking very tasty.

    • Libby says:

      We grill almost every evening in the summer, using a propane grill outside. It also keeps the house cool, since we aren’t firing up the stove indoors.

      • viveka says:

        …. it’s something great about BBQ!!! So you have a AGA type stove … envy !!!!!! Very envy.

      • Libby says:

        No, we do not have an Aga. We have a regular old stove. I’d LOVE an Aga though. Dave wants a Wolf range. When we do our remodel we will be buying a professional range. Perhaps you could give us some advice, since you have experience cooking professionally.

      • viveka says:

        Wolf I have worked with – our griddles was from Wolf – and fryers. The griddles where very good – all electric – but fryers couldn’t cope with the demand.
        From me is there nothing as an AGA – because it’s so versatile. I would go for a total control model if I had a big kitchen –

      • Libby says:

        Thanx for the link. I’m with you…the AGA is exceptional.

      • viveka says:

        I think you can never go wrong with an AGA – if you go for a electric or wood burn. Wolf I think is more for catering, know very little about Wolf – so is AGA – know many restaurants that have wood burn AGA’s in their kitchen.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading Ke-bobs, on the grill at Green Pocket Protector.


%d bloggers like this: