But for special occasions, the offer of barbecue will appeal to everyone at the table. Although the kebabs are getting a little hectic, they invariably delight visitors. What kind of lunch is this?

We have marinades suitable for beef, lamb and shrimp, with offerings of sauces and side dishes that will make your grilled adventure a success.

A marinated in lime skirt or steak goes well with saffron rice and harissa or shrirachi sauce diluted with Greek yogurt to soften its fierce heat.

We like the skirt and steak because of their strong taste, but in these sometimes tough cuts there is a trick.

Cut them across the grain and at an oblique angle – aim at about a 45 degree angle. The strips will be wider and more tender to the tooth.

If you choose lamb skewers, an herbal Yemeni sauce called z’hug complements the richness of the lamb and matches the taste of its sturdy marinade. Serve on a bed of regular or Israeli couscous – multicolored large couscous makes an attractive plate.

Shrimp marinated in white wine with orange juice and zest, green onions, chopped garlic and black pepper, and then wrapped in bacon before barbecue, offer a fresh citrus flavor with smoky undertones.

The traditional Mississippi favorite return sauce is a great companion (and it’s easy to make).

Steamed or boiled rice, seasoned with lots of chopped fresh greens – parsley, cilantro, marjoram, thyme, summer savory or a mixture – this is a good choice – will be a great choice.

SHIRT STEAK SKIRT MARINE SKIRT

Preparation: 40 minutes

Marinate: 8 hours

Grill: 8-10 minutes

Creates: 4 servings

Steak is good for these kebabs because of the fat content, which does not allow the meat to dry. If you can’t find it, replace the steak from the flank, cut in the same way. Spreading a strip of steak on a skewer in the style of satin means that these kebabs will be cooked very quickly – do not leave them unattended on the grill.

Peel a squash, grate it and squeeze the juice.

1½ pound steak with skirt or flank steak

½ glasses of lime juice with about 8 limes

½ glasses of olive oil

4 cloves garlic, chopped, peeled

1 tablespoon Dijon mustard

A teaspoon: salt, black pepper and flakes of crushed red pepper

Grated zest of 2 limes

Extra limes, cut into quarters, for decoration

Place the steak skirt on the cutting board so that the long side is closer to you. Using a sharp knife, cut the steak into slices ½ inches wide, tilting the knife blade at about 45 degrees to make an oblique cut.

Place the pieces of beef in a plastic bag that closes with a zipper.

In a blender or food processor with a metal blade, mix the lime juice, olive oil, garlic, mustard, salt, black pepper, crushed red pepper flakes and zest.

Beat until all is mixed, about 1 minute.

Pour the marinade into a bag of beef; seal on top.

Briefly knead the bag so that the marinade touches with all the beef. Cool for 8 to 24 hours, turning once or twice.

During cooking, remove the beef from the marinade, discarding the marinade. Coat the excess marinade with the beef pieces.

String slices of satay on skewers.

Fry over high heat for 2-4 minutes on each side.

Serve with haris yogurt sauce and saffron rice, optional.

Nutrition information per serving: 378 calories, 25 g fat, 7 g saturated fat, 118 mg cholesterol, 1 g carbohydrate, 0 g sugar, 38 g protein, 176 mg sodium, 0 g fiber

Lamb skewers

Preparation: 40 minutes

Marinate: 8 hours

Grill: 8-10 minutes

Ingredients: 4 servings

This garlic marinade increases the saturation of lamb. Ask the butcher to trim the fat and connective tissue if you asked him to cut it into cubes.

As always, discard the marinade after marinating the raw meat.

½ glasses of olive oil

Juice of 1½ lemon

2 tablespoons dry red wine

½ small onion, cut into pieces

4 large cloves of garlic, crushed, crushed

1 tablespoon Dijon mustard

1½ teaspoon each: dried oregano, basil, rosemary and cumin

Teaspoons: coarse salt and black pepper

1½ pound of leg of lamb, diced 1.5 to 2 inches

Z’hug, see the recipe

In a blender or food processor with a steel knife, mix olive oil, lemon juice, wine, onion, garlic, Dijon mustard, dried herbs, salt and pepper. Whisk until the mixture thickens – when you’re done, it will look like mayonnaise.

Pour the marinade into a plastic bag that closes with a zipper. Add the lamb, close the top and knead so that the marinade touches all the pieces of lamb.

Cool for 8 to 24 hours, turning once or twice.

During cooking, remove the lamb from the marinade and wet the excess marinade with paper towels.

Discard the remaining marinade. String pieces of lamb on skewers, 4 or 5 cubes each.

Fry over high heat for 4-5 minutes on each side. Serve with zhugu and couscous, optional.

Nutrition information per serving: 304 calories, 18 g fat, 5 g saturated fat, 100 mg cholesterol, 2 g carbohydrates, 0 g sugar, 33 g protein, 535 mg sodium, 0 g fiber

З’ХУГ

Place 1 bunch parsley, 1 bunch cilantro, 4 cloves garlic, 1 teaspoon salt, 2 jalapeno peppers and 2 serrano peppers in a food processor bowl with a steel blade. Whisk until the mixture becomes a paste, then dilute with olive oil to a fluffy consistency.

Try and adjust the fire by adding chopped red pepper flakes as desired.

Skewers with bacon-shrimp

Preparation: 35 minutes

Marinate: 1 hour

Cook: 4-8 minutes

Ingredients: 4 servings

The acidity of white wine and orange juice will “cook” shrimp – just like ceviche – if the shrimp are marinated for too long, so let them rest for no more than 2 hours.

The smokyness of the bacon is echoed in the return sauce, enhancing the citrus flavor of the shrimp. Peel an orange, grate it and squeeze the juice.

½ glasses of olive oil

½ glasses of dry white wine (a good choice would be oak chardonnay) or vermouth

Peel and juice of 1 large orange

6 green onions, white and green pieces, finely chopped

3 cloves garlic, chopped, peeled

1 teaspoon: ground cumin, coarse salt, freshly ground pepper

1½ pound (size 21-25) shrimp

1 pound smoked bacon

Return sauce, see recipe

Mix olive oil, wine, orange peel and juice, green onions, garlic, cumin, salt and pepper in a plastic bag that closes with a zipper.

Add the shrimp, wrap on top and knead briefly to make sure all the shrimp are in contact with the marinade. Cool for 1-2 hours, turning once.

During cooking, remove the shrimp from

marinade and wet the excess marinade with paper towels. Discard the marinade.

Cut the bacon crosswise into half the length of the piece. Wrap the shrimp in half a strip of bacon; then roll them on skewers, not forgetting to pierce both ends of the bacon.

Continue with the remaining shrimp and bacon. You may have bacon left over.

Cook over low heat until bacon is crispy and shrimp turn pink, 2 to 4 minutes on each side. Serve with return sauce and grassy rice, optional.

Nutrition information per serving: 416 calories, 23 g fat, 6 g saturated fat, 315 mg cholesterol, 3 g carbohydrates, 1 g sugar, 48 g protein, 966 mg sodium, 1 g fiber

ROTARY SAUCE

In a medium bowl, mix ¾ cups of mayonnaise and ketchup, ¼ cups of shrirach or your favorite spicy sauce, 2 tablespoons of chopped green onions, 1 tablespoon of lemon juice and Worcestershire sauce, 1 teaspoon of dry mustard and wenge table, wenge crushed garlic, a teaspoon of black pepper and salt.

If the sauce is too thick, dilute it with a little olive oil.

Robin Mater is a longtime food journalist and author of “Feast Nearby,” a collection of essays and recipes dedicated to years spent in local nutrition on a very tight budget.


Here are some tips to keep in mind before lighting a grill:

• Fry meat and vegetables separately. Although ready-made kebabs, offered on meat shelves, look attractive, meat and vegetables are cooked at different speeds.

Putting them on the same skewer would mean lean meat and perfect vegetables – or perfect meat and mashed vegetables.

Cherry tomatoes always seem to fall off during cooking.

• Leave a little space between the pieces when throwing them on skewers so everyone can cook to perfection.

• Vegetable kebabs are not necessarily limited to peppers, zucchini, cherry tomatoes and onions.

Try cooking mushrooms by mixing portabello, flint, white button and shiitake.

Or consider a barbecue with ratatouille of Japanese eggplant, zucchini, roasted peppers and slices of onion.

Zucchini skewers can include sliced ​​pumpkin – buy pre-chopped things at grocery stores and pre-cook them until you can just pierce them with a fork – as well as zucchini and yellow pumpkin.

Skewers of cruciferous with blanched cauliflower, broccoli and Brussels sprouts sweeten on the grill. Mix suitable fruits with vegetables if desired; pineapple is a good choice, as are peaches.

• Whatever your choice of vegetable skewers, cook them on a cooler place on the grill and grease them with olive oil heated with crushed garlic, a pinch of salt and freshly ground black pepper.

• Plan one or two meat or shrimp skewers and one of the vegetables for each guest. But serving vegetables on skewers is not necessary. Transfer the cooked vegetables to a plate and everyone will be able to eat everything.

• Whether you choose wooden or metal skewers, choose long rather than short. This gives the chef a cooler portion of the skewer to use as a handle, making it easier to flip the kebabs.

• Skewers are prepared quickly, so you will need to nurse them near the grill, turning often.

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