Ah the Kabob. Or is it Sish-Kabob? Or meat on a Skewer? Whatever you call it, putting food on a stick is likely as old as fire itself. And there’s a reason the technique has lasted so long. Not only do kabob’s taste delicious, they can be the grilling equivalent of a one pot meal. Here I show you how to make simple grilled chicken kabobs with some summer vegetables.
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Recipes and Techniques
Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy. And they can taste like cardboard.
The craving: I dream of beefy bites lost in butter.
The palate: utterly rich
The dish: Brown Butter Sauce Over Filet Mignon
The craving: Feed me tender steak touched by roasted herb.
The palate: buttery and herbal.
The dish: Filet Mignon with Rosemary Butter
The craving: Entice me with meat and thrill me with edge.
The palate: racy but creamy.
The dish: New York Strip with Blue Cheese Butter Sauce
To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.
There is something special about cooking a whole chicken. The flavors develop so well, the presentation looks fantastic, and it’s actually easier to keep the meat tender and juicy. I love roasting them whole in the oven, but (especially in summer), you may not want to fire up the oven for a couple hours. That’s when this grilled, Chicken Under a “Brick” recipe comes in so handy.
Chicken thighs are perhaps, the most under-appreciated cut of the whole bird. Understandably, chicken breasts are the goto for the majority of people, but they are actually much harder to cook well. Thighs have more natural flavor to them, and are more “forgiving” for the home cook. They are less likely to dry out and become tough.
Perhaps the most common steak question I get is “How long should I cook Filet Mignon?”
The short, but likely inaccurate answer, is “about 10-12 minutes”.
Filet Mignon is often considered the greatest steak cut of them all. It’s unmatched in tenderness. Has a somewhat mild flavor, compared to other cuts, and when cooked right, it nearly guaranteed to please. I’ll frequently cook my filet in the oven, but once it gets warm enough, it’s time to bring the Filets out to the Grill.