Savory skewers - Brief Article

* In Turkey, fast food often comes in the form of kebabs-skewered meats cooked on the grill. Almost any meat will do, even those that are ground. And if you blend a bold-flavored ground meat, like beef, with a milder choice, like turkey (the bird, not the country), the result is a fresh balance in taste--lightness from one side, more character from the other. You can get the same effect by combining lamb and chicken. These blended ground meats, seasoned and mixed with bread crumbs to retain juiciness, stand well on their own. But they are equally agreeable when brushed and served with easy sauces made of tomato, fruit, or herbs.

Turkey-Beef Kebabs

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

1/2 pound ground lean turkey

1/2 pound ground lean beef

6 tablespoons fine dried bread crumbs

2 tablespoons minced onion

1 large egg yolk

About 1/4 teaspoon salt

1/8 teaspoon pepper

Sauce (optional; choices follow)

1. In a bowl, mix turkey, beef, bread crumbs, onion, egg yolk, 1/4 teaspoon salt, and pepper.

2. Divide meat mixture into 4 equal portions. Pat each portion around a metal skewer (flat ones are easiest to handle) to form a log 1 inch thick and 7 to 8 inches long.

3. Lay skewers on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Rotating skewers to brown meat evenly, cook until kebabs are no longer pink in center (cut to test), 7 to 10 minutes. If desired, about 1 minute before meat is done, brush lightly with the sauce of your choice.

Per serving: 247 cal., 47% (117 cal.) from fat; 22 g protein; 13 g fat (4.4 g sat.); 7.9 g carbo (0.5 g fiber); 317 mg sodium; 130 mg chol.

Chicken-Lamb Kebabs

Follow directions for turkey-beef kebabs, preceding, but use ground chicken instead of turkey and ground lean lamb instead of beef.

Per serving: 232 cal., 43% (99 cal.) from fat; 23 g protein; 11 g fat (3.4 g sat.); 7.9 g carbo (0.5 g fiber); 313 mg sodium; 139 mg chol.

Sauces

Golden Apricot Sauce

PREP AND COOK TIME: About 5 minutes

NOTES: If making up to 1 week ahead, cover and chill.

MAKES: 1/2 cup

1/2 cup rice vinegar

1/4 cup dried apricots

3 tablespoons sugar

1. In a microwave-safe bowl, combine vinegar, apricots, and sugar. Heat in a microwave oven at full power (100%) until vinegar is boiling, about 3 minutes.

2. Pour mixture into a blender or food processor and whirl until smooth. Scrape into a small bowl. Serve warm or cool.

Per tablespoon: 28 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 7.2 g carbo (0.3 g fiber); 0.4 mg sodium; 0 mg chol.

Orange-Ginger Catsup

PREP AND COOK TIME: About 5 minutes

NOTES: If making up to 1 week ahead, cover and chill.

MAKES: About 2/3 cup

1/2 cup catsup

1/4 teaspoon grated orange peel

2 tablespoons orange juice

1/2 teaspoon minced fresh ginger

1/4 teaspoon fresh-ground pepper

1. In a microwave-safe bowl, combine catsup, orange peel, orange juice, ginger, and pepper. Cover loosely with plastic wrap.

2. Heat In a microwave oven at full power (100%) until mixture is bubbling, stirring once or twice, about 1 minute total. Scrape into a small bowl to serve.

Per tablespoon: 18 cal., 5% (0.9 cal.) from fat; 0.2 g protein; 0.1 g fat (0 g sat,); 4.6 g carbo (0.3 g fiber); 178 mg sodium; 0 mg chol.

Herb Vinaigrette

PREP TIME: About 5 minutes

NOTES: If making up to 2 days ahead, cover and chill.

MAKES: About 6 tablespoons

1/4 cup sherry vinegar

1 1/2 tablespoons olive oil

1 tablespoon minced parsley

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon hot chili flakes Salt

In a bowl, whisk together vinegar, oil, parsley, cumin, oregano, and chili flakes. Add salt to taste.

Per tablespoon: 34 cal,, 94% (32 cal.) from fat; 0.1 g protein; 3.5 g fat (0.5 g sat.); 0.9 g carbo (0.1 g fiber); 1 mg sodium; 0 mg chol.

COPYRIGHT 2001 Sunset Publishing Corp.
COPYRIGHT 2001 Gale Group