Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!
Issue link: http://read.uberflip.com/i/331172
f. d. c. e. b. a. KABOB ANATOMY 101 Food on a stick is just fun: Popsicles, corn dogs, candy apples. And when you're looking for something a little more nutritionally sound — think kabobs. Whether you're going savory or sweet, carnivore-style or totally veggie, if you can spear it on a skewer and cook it over a flame, it can be made into a kabob. But their versatility doesn't end there. Kabobs are great for an intimate get-together, perfect for a go-to family dinner and ideal if you're feeding a crowd. a. d. b. e. c. f. Start and end your stack with a thick, hearty veggie chunk (think onion, bell pepper, a mushroom cap). This will help keep the rest of your kabob ingredients in place during cooking. If you're layering meat and veggies on your skewer, be sure to leave a little bit of space between them to ensure proper cooking. If you are just threading beef on a skewer and want your chunks of beef to be more on the rare to medium-rare side, thread them close together. If medium to medium-well is more your speed, give them a little breathing room. What are the best cuts for kabobs? If you're using beef, go with sirloin; pork tenderloin is a good choice; chicken breast is great, especially when marinated first, or try lamb shank. No matter what's on your kabob, make sure the ingredients are sliced into same-size pieces so they'll all cook at the same rate. (1- to 1½-inch cubes are ideal for this.) If you're going old-school and using wooden skewers instead of metal, be sure to soak them in warm water for at least 30 minutes so they don't catch on fire. FEED A CROWD! THE PERFECT BUILDING BLOCKS FOR YOUR MEALONASTICK KABOB ANATOMY 101 STICK TO IT! STICK TO IT! ½ cup World Classics Trading Co. extra virgin olive oil ¼ cup less sodium soy sauce 2 Tbsp. fresh lemon juice – zest of 1 lemon 2 garlic cloves, minced 3 Tbsp. each fresh parsley and oregano, finely chopped ¼ tsp. World Classics Trading Co. sea salt ½ tsp. fresh ground pepper 1 lb. World Classics Trading Co. large raw shrimp, peeled, deveined and tails removed 1 lb. smoked kielbasa, cut into 1½-inch pieces 1 medium zucchini, cut into 1-inch chunks 1 medium red onion, cut into 1-inch chunks 1 medium red bell pepper, cut into 1-inch chunks – nonstick cooking spray In a medium bowl, whisk together oil, soy sauce, lemon juice, lemon zest, garlic, parsley, oregano, salt and pepper; divide between two KIELBASA & SHRIMP KABOBS large resealable plastic bags. Add shrimp to one bag, seal and shake to coat. Add kielbasa and vegetables to the other bag, seal and shake to coat. Place both bags in the refrigerator and let marinate for 1 hour. Coat grill grate with cooking spray and preheat to medium. Thread shrimp, kielbasa and vegetables onto skewers, alternating ingredients. Place on grill and cook for 7 minutes on each side or until shrimp are opaque and cooked through. Nutrition Information Per Serving: Calories: 245 (Calories from Fat: 171); Total Fat: 19g (Saturated Fat: 5g); Protein: 15g; Total Carbohydrates: 5g (Dietary Fiber: 1g; Sugars: 2g); Cholesterol: 101mg; Sodium: 639mg ¾ cupWorld Classics Trading Co. olive oil ¼ cupWorld Classics Trading Co. balsamic vinegar ¼ cup freshlimejuice 3 garlic cloves, minced ½ tsp. ground cumin ½ tsp. Big Y paprika ¼ tsp. Big Y chili powder ¼ tsp. cayenne pepper – Big Y salt to taste FAJITA BEEF KABOBS ¼ cup freshcilantro, minced 1 serranochili pepper, minced 2 lb. All Natural Angus Beef sirloin steak, cut into 1½-inch cubes – nonstick cooking spray 1 green bell pepper, cut into 1-inch chunks 1 red bell pepper, cut into 1-inch chunks 1 mediumsweet onion, cut into 1-inch chunks In a small bowl, whisk together oil, vinegar, lime juice, garlic, cumin, paprika, chili powder, cayenne pepper, salt to taste, cilantro and serrano pepper; pour into a large resealable plastic bag. Add beef cubes, seal and let marinate in the refrigerator for 6 to 12 hours. Coat grill grate with cooking spray and preheat to medium-high. Remove meat cubes from marinade; discard marinade. Thread meat and vegetables onto skewers, alternating between ingredients. Place skewers on grill and cook, covered, for 8 to 10 minutes or until beef is cooked to desired doneness. Nutrition Information Per Serving: Calories: 335 (Calories from Fat: 216); Total Fat: 24g (Saturated Fat: 7g); Protein: 23g; Total Carbohydrates: 6g (Dietary Fiber: 1g; Sugars: 4g); Cholesterol: 77mg; Sodium: 97mg SEE MORE DELICIOUS KABOB RECIPES ON THE NEXT PAGE! PREP: 30 MIN. | MARINATE: 1 HR. COOK: 14 MIN. | SERVES: 10 PREP: 35 MIN. | MARINATE: 6-12 HR. COOK: 8-10 MIN. | SERVES: 8 Treat your family to an array of kabob options and let them customize their own kabob creation! Courtesy of The New York Times.