LCBO Food & Drink Early Summer 2021 TRADE

FIRE IT UP! 5 + Choose a protein that will produce tender skewers, such as beef and pork ten­ derloin, boneless chicken thigh and breast, shrimp, scallops and thicker, firmer fish such as salmon and halibut. + Cut meat across the grain and into pieces of equal thickness so they cook evenly. + Make sure vegetables with

MISO PORK & JAPANESE EGGPLANT SKEWERS Recipe on page 131

THE ART OF THE SKEWER

Nothing says summer like food on a stick. Here’s how to take your kebab game to the next level.

the skewers by ingredients that will hold them in place. + Marinate your meat before­ hand to add flavour and tenderize. + If using a sweet marinade, be sure to grill over a low heat and check often to prevent burning. + Use two skewers for foods that tend to shift, such as fish and shrimp. Run the skewers side by side through all the ingredients—­ this keeps everything uni­ form and in place.

a high water content, such as zucchini and mushrooms, are firmly bookended on

Stick it to ’em!

Here are your skewer options. + Bamboo skewers, while disposable, are biodegradable. + Metal skewers are solid and reusable, and last a lifetime. + Shaped like a small sword, a Middle Eastern kebab skewer is flat, which is great for encasing with seasoned ground meat. PRO TIP: To eliminate the 30-minute soaking time for bamboo skewers, place in a glass baking dish with enough water to cover. Microwave on high for 2 minutes and then drain, let cool and start skewering!

Get your global grill game on Many of the world’s delicious street foods are meat and vegetables on sticks—google

Depending on the type of skewer you make, think about having a side sauce to dip into. Tzatziki, hummus, raita, hot barbecue sauce, ajvar and aïoli all make great options. A little dip can’t hurt

“street food skewers” for a world of inspiration!

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EARLY SUMMER 2021 FOOD & DRINK