Baksch Sabrina - Kebabs: 75 spectacular recipes for grilling

Using the right skewer for the job is one of the most important decisions you can make. Hey, you bought a book on kebabs, so you should also invest in the right kind of skewers. In fact, you should probably have a few different kinds on hand to tackle all the recipes here.

BAMBOO SKEWERS: Kebabs are the worlds most popular street foods and for the person selling them from a cart, a cheap and disposable skewer is vital. Unfortunately, people use bamboo skewers far too frequently. While these are great for thin strips of meat, as you would use for Yakitori, or for quickly grilling items like fruits or some vegetables, they are not ideal for thick cuts of meat. Bamboo simply wont do for minced meat kebabs like koftas and seekh kebabs. Yes, as some authorities will advise, bamboo skewers can be soaked for 15 to 30 minutes in water to help prevent them from burning, but this will only buy 30 seconds to one minute of grilling time before they are reduced to ashes on the ends. If bamboo is the only way to go, lay strips of aluminum foil on the grill so that the exposed ends are protected from the fire while the food meets the cooking grate.

METAL SKEWERS: There is a great selection that is easy to find and infinitely reusable, but make sure to avoid cheap metal skewers. Look for stainless steel skewers with a flat blade shape. Round skewers dont hold food as well and make it impossible to turn the kebab effectively (the skewer turns, but the food doesnt). The skewers should be / inch (6 mm) in diameter so that they will securely grip the food and can be flipped easily.

SWORD SKEWERS: These large stainless steel skewers have a /-inch (1.5 cm) wide blade that can be up to two feet (0.5 m) in length and are frequently found in Middle Eastern and South Asian food stores. These big skewers are necessary for the traditional koftas and seekh kebabs as well as larger cuts of meat and vegetables. A set of these will really impress your guests.

FLEXIBLE SKEWERS: A few years back, a company named Fire Wire set out to improve the skewer. Their reinvention resulted in a steel cable device with a point on one end and a loop on the other. Foods are threaded on, just like any other skewer, but since the steel cable is flexible, the pointed end can be bent around and hooked through the loop. This makes for a versatile skewer that is perfect for all manner of traditional kebabs. We like these skewers because with a heat-resistant glove, the pointed end can be held and the whole kebab flipped in one easy motion. The bend in the cable holds everything in place. Also, the skewers can be turned and manipulated into any shape necessary. These are perfect for use on small or round grills.

Rubs, Marinades, Bastes, and Brines

RUBS: The secret to turning plain chunks of meat and simple vegetables into a spectacular meal is in the flavorings. Rubs are simply a collection of salt, herbs, and spices that are applied before grilling. They are a method of combining flavors in a way that balances the outcome and are so much more than just a random sprinkling of seasonings. By adding a spice rub 30 minutes ahead of time, the flavors will properly combine and have a chance to seep into the surface of the food.