Kebabs
Few things herald summer like grilled kebabs. Easy, versatile, and delicious, here are a couple of choices to pair with summer wines. You’ll need a selection of at least two meats. Serve with grilled vegetables for a beautiful and complete meal. Make a platter with vegetables piled between meats. Use the finishing sauce to baste everything after grilling. Good vegetable choices are halved green, yellow, and red bell peppers, zucchini cut in half lengthwise, sliced eggplant, skewers of mushrooms, cherry tomatoes, and fennel. I created this recipe to pair with wines from the Molesini Wine Club, featured in their virtual wine tasting. Marco Molesini (above) enjoys the wine and the Kebabs!
For four servings, prepare two types of meat kebabs. Grilled vegetables are a good accompaniment.
Beef or Lamb Kebabs
Prep time: 5 minutes
Grill time: Approximately 10 minutes
2 tablespoons (30 milliliters) fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon (5 milliliters) each: coarse salt and pepper
18 ounces (½ kilo) beef or lamb fillet chunked into 12 cubes
1 onion, quartered, pieces separated
¼ cup (50 milliliters) finishing sauce (see below)
Directions
Make a dry rub at least 30 minutes before grilling, and up to 24 hours in advance, by combining the rosemary, garlic, salt, and pepper in a small bowl. Evenly distribute the dry rub over the beef or lamb cubes and rub it into the surface. Cover and refrigerate until grilling.
Prepare your grill. Load skewers, alternating between a piece of onion and a cube of meat, and leaving space between pieces so the fire can reach the core. Grill meat for 10 to 12 minutes over a hot fire, turning the skewers every couple of minutes. Remove to a platter and baste with finishing sauce.
Chicken or Pork Kebabs
Prep time: 5 minutes, plus minimum 30 minutes for brining
Grill time: Approximately 15 to 20 minutes
1 cup (237 milliliters) water
¼ cup (50 milliliters) each: coarse salt and sugar
2 cloves garlic, minced
6 peppercorns
2 sprigs fresh thyme or 8 fresh sage leaves
10 cubes ice
18 ounces (½ kilo) chicken breasts or pork tenderloins
6 slices prosciutto
¼ cup (50 milliliters) finishing sauce (see below)
Directions
Make a brine for at least 40 minutes (and up to six hours) before grilling by placing water, salt, sugar, garlic, peppercorns, and either thyme or sage in a saucepan. Bring to a boil. When salt and sugar dissolve, remove from heat and pour into a non-reactive container that is large enough for the meat to sit in a single layer. Add ice cubes. Test the temperature when ice has melted to be sure water is cold before adding meat. Cover and refrigerate for at least 30 minutes and up to six hours before grilling.
Prepare grill. Remove meat from the brine and rinse under cold water. Pat dry. Cube the meat into 12 pieces. Cut prosciutto in half lengthwise. Make skewers by alternating chunks of meat wrapped with prosciutto and chunks without prosciutto. Do not crowd the meat.
Grill over medium heat, turning and positioning skewers for even cooking. Remove to a platter and baste with finishing sauce.
Finishing Sauce
Makes ¾ cup
Prep time: 5 minutes
¾ cup (150 milliliters) olive oil
2 teaspoons (10 milliliters) each: salt and pepper
2 cloves garlic, finely minced
juice from 1 lemon
1 tablespoon (15 milliliters) fresh Italian parsley, minced
Directions
Combine all ingredients in a small bowl or measuring cup. Can be made 8 hours in advance.
Baste grilled kebab meats.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
