Great Performances Hospitality at Home World Tour Brochettes
Introduction Call them brochettes, skewers, kabobs, as you like. It all comes down to assembling well- seasoned ingredients on a stick to grill or broil them. The idea behind these recipes is to take you on a summer journey without ever leaving home. We could have chosen flavors from so many destinations, but landed in the South of France, Southern Spain and then Asia. We’ve paired each brochette with a side dish made with the same seasonings used in the marinades. This not only makes for a great menu but also simplifies the shopping list. We’ve also gauged marinade quantities, so that you will use only a part of it to coat meat and vegetables, reserving the remainder to spoon over the cooked brochettes. You could use just about any protein for these brochettes. Substitute lamb, beef, shrimp, or even keep them vegan by using mushrooms, extra firm tofu, or your plant protein of choice. For our recipe from Southern Spain, we’ve swapped out the chicken for shrimp with delicious results. I recommend the flat brochettes, as they will hold ingredients in place when turning them on the grill. Whether rounded or flat, soak your brochettes first to avoid burning them. Each of these dishes can be made a day ahead to lighten your entertaining load. In fact, the brochettes will benefit from marinating overnight. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together. Not to worry if you’re not grilling outdoors, the broiler setting in your oven will do just fine.
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