Try this simple broiled
or grilled preparation for juice chunks of beef, pork and chicken.
Alternate a second set of skewers with fresh vegetable chunks;
brush with olive oil, sprinkle with fresh herbs and grill. Serve
with hot rice and flatbread.
Shish-k-bobs
- 1/2 pound boneless lean
beef, cut into 1-inch chunks
1/2 pound boneless lean pork, cut into 1-inch chunks
1/2 pound fresh boneless, skinless chicken breasts, cut into
1-inch chunks
3 tablespoons olive oil
3/8 teaspoon salt, divided into three, 1/8-teaspoon measurements
3/8 teaspoon ground black pepper, divided into 3, 1/8-teaspoon
measurements
- Soak 12 wooden skewers
in a dish of hot water for about 30 minutes before threading
meats onto skewers.
- Heat broiler.
- Place beef, pork and chicken*
in 3 small separate bowls. Add 1 tablespoon olive oil to each
bowl; add salt and pepper and stir to coat each piece. Thread
on to skewers.
- Place on a broiling pan
and broil, 3 to 4-inches from heat, for 3 to 5 minutes, turning
periodically to broil each side.
Makes 4 servings.
*Chicken Test for Doneness
(per Washington Fryer Commission)
No matter what method you
use for cooking chicken, the most accurate test for doneness
is a meat thermometer. Since chicken is never ready to be served
unless it is done, always be sure it is completely cooked. Whole
or bone-in chicken should reach an internal temperature of 180°F,
and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
- A fork or toothpick can
be inserted with ease.
- The juices should be clear,
not pink.
- Bone joints move easily.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
