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To make your cocktail party more participatory, have your guests grill their own
skewers. A hibachi is even more user-friendly than a grill, since the ends of
the skewers hang out over the edge, eliminating the need for tongs. If you're
cooking everything yourself, it's easiest to use a large grill or a broiler (see
cooks' note, below) and serve the skewers in batches.
Ingredients
4 large garlic cloves
2 teaspoons salt
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
For skewers
1 lb sirloin steak (1 inch thick), trimmed of excess fat
2 medium skinless boneless chicken breast halves (1 lb total)
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined
1 lb mushrooms, trimmed and halved through stem if large
Special equipment: about 100
(6-inch) wooden skewers, soaked in water 1 hour
Preparation
Make marinade:
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer
to a small bowl and whisk in lemon juice and pepper, then add oil in a stream,
whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
Prepare skewers:
Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch
wide), then toss with marinade in one of bowls and thread each slice lengthwise
onto a skewer.
Cut chicken breast halves diagonally
into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if
breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices).
Toss with marinade in another bowl and thread each slice lengthwise onto a
skewer.
Toss shrimp with marinade in another
bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
Toss mushrooms with marinade in
remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to
25 skewers.
Prepare grill for cooking over hot
charcoal (high heat for gas); see "Grilling Procedure," below.
Grill skewers in batches on lightly
oiled grill rack, covered only if using a gas grill, turning over once with
tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked
through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and
mushrooms are tender, about 4 minutes.
Cooks' notes:
• Skewers can be threaded up to 2 hours ahead and chilled separately, covered
with plastic wrap.
• To broil skewers, preheat broiler and oil rack of a broiler pan. Put 1 batch
of skewers in 1 layer on rack and broil 2 to 3 inches from heat, turning over
once, until beef is medium-rare, about 3 minutes total; chicken is just cooked
through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and
mushrooms are tender, about 4 minutes.
Grilling Procedure
If using a charcoal grill, open
vents on bottom of grill, then light charcoal. When charcoal turns grayish white
(about 15 minutes from lighting), hold your hand 5 inches above grill rack to
determine heat for charcoal as follows:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat
burners on high, covered, 10 minutes, then, if necessary, reduce to heat
specified in recipe.
Makes 80 to 100 small skewers.
Appetizer Recipes |
