Tuesday, July 9, 2013


You say Kabob, I say Kebab

Pronunciation and spelling are very important. However, at Jungle Jim's International Market, our primary concern is taste and flavor! Regardless of how you pronounce or spell kabob/kebab, they are a great way to grill meat, fish and vegetables. Quick and easy, kabobs are an easy way to customize a meal for each family member and use up odds and ends in the refrigerator. We carry Gerber's Amish Farm boneless, skinless chicken thighs that make a juicy addition to any kabob. Fresh pineapple and red onion add sweetness and flavor. The hoisin bbq dipping sauce teams up perfectly with this particular combination. You'll find the recipe and grilling directions below.

We want to say a little more about the chicken we sell here at Jungle Jim's International Market. Gerber's Amish Farm chicken really does taste better and here's why: it has no added antibiotics, no by-products, no hormones and nothing added. The "nothing added" means no injected salt solution. When marinating this chicken, no salty solution dilutes the marinade. When you purchase meat that has been "enhanced" with a sodium solution or pre-made marinade, the sodium content is considerably higher than a natural product. We always like to point this out to our students at the Cooking School. It's important to know, especially if you are watching your salt intake. When making pan sauces with enhanced chicken, the solution dilutes the sauce in the pan along with raising the sodium content.

To assure you have a successfully skewered meal, follow a few guidelines:

* To guarantee each kabob is cooked completely, leave about a 1/4" between each piece of food. Some people keep each kind of food on a separate kabob - quickly cooking food on one and slower cooking food on another.

* To add really firm vegetables to kabobs, like potatoes or cauliflower, steam them prior to grilling.

* To grill fish and seafood, select firm-fleshed fish like halibut or tuna.

* To prevent food from slipping and turning, use 2 skewers per kabob. Or, use the Cooking School's favorite flat, rectangular skewers (pictured above) that keep food in place.

* To prevent burning a wooden skewer, soak it in water for 30 minutes prior to grilling.

* To easily marinate kabobs, thread each skewer, pour the marinade in a resealable bag and place the kabobs inside.

It took about 4-5 minutes per side to grill this kabob. Leigh slathered some sauce on during grilling and then we put it on top a pile of mixed vegetable rice. Quick, easy and healthy!

Hoisin BBQ Chicken Kebabs
¼ cup hoisin sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sherry
1 tablespoon honey
1 tablespoon chili-garlic sauce
1¼ pounds boneless, skinless chicken, trimmed and cut into 1-inch cubes
1/2 fresh pineapple, cut into 1-inch cubes
1 red onion, cut into 1-inch pieces
8 skewers
Salt and pepper

Whisk hoisin, ginger, garlic, sherry, honey and chili-garlic sauce in a bowl.

Thread chicken, pineapple and onion onto skewers; season with salt and pepper. Sear in a grill pan or grill over high heat until brown, about 4-5 minutes. Turn skewers over, baste with hoisin mixture, and cook 3-4 minutes more; turn and baste again and cook until chicken is cooked through and caramelized, about 2 minutes longer.

Serves 4

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