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Kaboom! Declare Grilling Independence With Kebabs

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By TONY "FATSO" SICILIANO

The Tampa Tribune

Published: July 2, 2008

In the sweltering heat of the summer of 1776, Thomas Jefferson penned the Declaration of Independence. John Adams, Benjamin Franklin, John Hancock and the rest of the members of the Second Continental Congress adopted the declaration.

Many people, including myself, believe that this is the most important and politically significant document, not just in the history of our nation, but in the history of the world. Every freedom that we enjoy today as Americans stems from that hot July day when our brave forefathers made the decision to free the colonies from Great Britain. Sure, our nation was born that day, but the Greatest Grilling Day of the Year also was born.

If it were not for the Declaration of Independence, we might just be talking to each other with thick British accents. Thankfully, we do have the Declaration, the only accent I have is that of a New Yorker, and I can put any piece of meat on my grill that I want.

What are you going to do to celebrate the birth of our country Friday? For many of you, the answer is, predictably, "Grill something." And that is great, but then I have another question: Grill what?

Before you answer, stop and think for a minute. Do you believe that when our forefathers declared that "All men are created equal" and that we have the unalienable rights of "life, liberty and the pursuit of happiness" they would want you to grill up hamburger and hot dogs? I think not. So back to my second question, what are you going to grill on the Fourth of July?

Let your grill symbolize the great and vast diversity that we share as Americans. Have something for everyone to enjoy - after all, we are all "created equal." This is not an easy task. The perfect grilled dish on the Fourth of July is the kebab.

Meats, seafood, vegetables and fruits can be skewered and grilled to perfection. The secret is in the preparation; use tender cuts of beef. The best cut for beef skewers is the filet mignon. It is lean, tender and has a great beefy taste. Pork tenderloin can be cubed easily and is great on a skewer. Even boneless, skinless chicken breasts do well on a stick.

The key to whatever kind of meat you use is uniformity. Cut meat pieces into the same size chunks, about an inch square. The equal size of the pieces will guarantee that the whole skewer will be done at the same time.

Your meat thermometer also is an important tool when you are grilling kebabs. Because the meat pieces are cut small, they don't need to be on the grill for a long time. You may not want to overcook your filet mignon and don't want to undercook your chicken breast, so have your meat thermometer standing by.

Also, before you make your kebabs, marinate the diced meat with your flavor of choice. Because the meat is cubed, there is more surface area to absorb the marinade. When you are cooking the kebabs, baste the meat during cooking for even more taste. If the baste you are using was also the marinade the meat sat in, cook the kebab for three minutes longer after the last application to kill any bacteria that might be in the marinade. Be sure to trash the marinade after grilling.

As far as seafood goes, you cannot beat grilled shrimp kebab. Another seafood favorite of mine is scallops. Baste them with melted garlic butter and prepare for the rush of people flooding your grill to snatch them up. I love to wrap shrimp and scallops with half pieces of bacon before I skewer and throw them on the grill. The fat from the bacon can cause fire flare-ups, so keep your eyes on them, but the results are fantastic.

Vegetables make awesome kebabs. Bell peppers, onions, zucchini, cherry tomatoes, mushrooms and corn on the cob are great. But each veggie has a different cooking time. If you pair peppers with tomatoes, by the time the peppers are done, the tomatoes are turned into soup. Keep each kebab limited to veggies and meats that share cooking times. Beef pairs well with tomatoes, chicken and pork do well with peppers. Vegetarian kebabs also make a great summer meal.

Pineapples, peaches, apricots and apples can easily be chunked and skewered together. I like to brush my fruit skewers with maple syrup before they hit the grill.

Metal skewers are better for meats that take longer to cook. The metal conducts the heat into the center of the meat, aiding the process.

If you are going to use bamboo skewers, be sure to soak them in water for about an hour ahead of cooking. I have a friend who keeps a supply frozen in his freezer to use whenever the inspiration strikes.

If you feel the food chunks you are skewering are moving a little too much on the skewer and not flipping the way you would like, use the ol' double-skewer technique.

No matter what kind of kebabs you are cooking, turn them frequently. Be sure your grill grate is cleaned and well-oiled so it will release the food and make turning easier.

As you gather with your friends and family Friday to celebrate the Fourth of July, show your independence on the grill and bring everybody together to enjoy your kebabs. It would make our forefathers proud.

TONY FATSO'S LAND AND SEA SKEWER

1/2 pound filet mignon,

16 large shrimp, peeled and deveined

16 large button mushrooms

1/2 cup soy sauce

1/2 cup dark corn syrup

1/2 cup lemon juice

1/3 cup vegetable oil

3 tablespoons prepared yellow mustard

3 tablespoons minced garlic

1 teaspoon powdered ginger

1/2 teaspoon pepper

2 small zucchini, coined into 1-inch pieces

Cut the filet mignon into 16 1-inch square cubes. Place the steak cubes, shrimp and mushrooms in a gallon size resealable plastic bag. Whisk together the soy sauce, corn syrup, lemon juice, vegetable oil, mustard, minced garlic, ginger and pepper. Pour half of the mixture into the bag. The other half will be used for basting. Seal the bag, place it in the refrigerator and marinate for at least 4 hours. Drain and discard the used marinade. On each of 8 long skewers, thread 1 steak cube, 1 mushroom, 1 shrimp and 1 slice zucchini; repeat. Place the kebabs on a grill 6 inches above hot coals. Grill for about 10 minutes or to desired doneness, turning and basting frequently.

Tony "Fatso" Siciliano is the host of "On the Grill Radio" from 2 to 4 p.m. Saturdays on WFLA, 970 AM. For information, go to www.onthegrillradio.com.

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