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    You are in: Home / Cookbooks / Skewered—touché! (meat)
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    48 recipes in

    Skewered—touché! (meat)

    [Cover photo by canarygirl.] Meat grilled on skewers. The Skewered—touché! series also includes cookbooks for skewered fruit, vegetables, tofu and cheese , poultry and seafood .
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    Prep time includes marinating time!

    Recipe #58818

    One of my first ever recipes made when I left home, very simple but I still love it!

    Recipe #135551

    1 Reviews |  By ellie_

    While looking for iron-rich ideas I came across this recipe in the local newspaper and thought it would be good served with a tossed salad.

    Recipe #125090

    The delicious taste of these kabobs comes from the lively marinade of wine, lemon juice, rosemary, and garlic. Time does not include marinating time.

    Recipe #113559

    Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.

    Recipe #71484

    Delicious served with hot rice. This recipe works better if you use flattened skewers so that the meat doesn't roll when you turn it. Overnight chilling not included in preparation time. Use a spacer between the grill grates and the skewers to prevent meat sticking or spray the grates liberally with cooking spray before heating the grill.

    Recipe #207219

    Interesting and flavorful combination of flavors

    Recipe #120078

    2 Reviews |  By PanNan

    This recipe is from the Houston Chronicle. The smell of the bay leaves, while grilling, is wonderful. Throw some on the fire, too, for great aroma-therapy! The time indicated does not include time to prepare the grill.

    Recipe #67685

    A bit of work, but a fun dish to serve to company and is always praised for its taste! For best flavour, marinade overnight. You can also baste with your favourite barbecue sauce during grill time.

    Recipe #59122

    16 Reviews |  By Marie

    Kabobs are a little more work, but are so worth it. Great for company because everything can be prepared up to the grilling and you are good to go. Cooking time is according to how you like your steak done.

    Recipe #94818

    exotic, delicious meal, great for summer

    Recipe #73573

    Although this may be done under your oven broiler, but for the best flavor, barbecuing the pork satay seems to be the best way...Plan ahead this must marinate for 2-3 hours, also marinate time is prep time.

    Recipe #79164

    Serve with pita bread or with rice and salad for a complete meal. Note that cook/prep time does not reflect overnight marinating.

    Recipe #109563

    This is posted in reply to a request for kiwifruit recipes. Kiwifruit is excellent for tenderising meat and together with NZ lamb - Good kai, Mum! Perfect for the BBQ.

    Recipe #55451

    From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!

    Recipe #134985

    MMMM...great tasting and easy grilling fare!

    Recipe #133902

    Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that’s wonderful, too! These “kebabs” are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

    Recipe #119965

    7 Reviews |  By dale!

    Anyone who has been to Bangkok will have come across various meatballs being cooked out in the markets. Here is a version to do at home.

    Recipe #67482

    Lots of flavor, I have made this also using pork tenderloin. Soak the wooden skewers in water for half an hour to prevent them burning. Marinating time not included. Freezing the meat slightly makes it easier to slice it thin.

    Recipe #49401

    This is a great way to use up venison roasts or chops. It is also great if you use beef instead of the venison.

    Recipe #9541

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