Wednesday, September 24, 2014

Easy Beef Kabobs:
On & Off the Grill in Twenty Minutes

The Recipe: Chunks of tender beef kabobs cooked on the grill where an almost-sweet glaze forms on the surface of the meat, we call it "meat bark" and it's irresistible! On the side, serve Grilled Zucchini Kabobs and Grilled New-Potato Kabobs. The timing is perfect: the zucchini go on first, then the par-boiled new potatoes and finally the beef kabobs. In twenty minutes, they all come off at the same time, perfectly cooked!

Great party food but easy enough for a weeknight supper too.

Easy Beef Kabobs with Grilled Zucchini and New-Potato Kabobs, an easy-easy grill supper. Recipe, tips, WW points at Kitchen Parade.
Easy Summer Recipes
These recipes are so quick and easy
that I'm adding them to a special collection of easy summer recipes
published every summer since 2009.
This is the last of new "Summer Easy" recipes for 2014. It's been fun!

Here you go, one of my very favorite meals for the grill! Just prep everything in the morning, chances are good you can make the whole meal from pantry ingredients. Then start putting the food onto a hot grill about 20 minutes before serving. Yes, it really is “that easy”.

GRILLED ZUCCHINI KABOBS Slice zucchini and yellow squash cross-wise into about 5/8-inch thick rounds, thick enough so the skewer will go through without cracking the round. Brush both sides with olive oil, sprinkle with salt and pepper. Put on the grill about 10 minutes before the Easy Beef Kabobs, turn once.

GRILLED NEW-POTATO KABOBS Par-cook small red potatoes in well-salted water until nearly done. Drain and when cool enough to handle, run skewers through the potatoes. Put on the grill about 5 minutes before the Easy Beef Kabobs.

ALANNA’S TIPS Because small pieces of meat cook so quickly, Easy Beef Kabobs are best suited for a tender cut like sirloin or even tenderloin. Once we tried stew meat: it tasted good but many pieces were decidedly chewy and less flavorful, nothing like the tender pieces we’ve become accustomed to. I like metal skewers better than wood ones but if you have wood on hand, use them of course. Soak wooden skewers for 30 minutes or so but I find soaking makes little difference, both soaked an unsoaked skewers catch fire on the grill. Easy Beef Kabobs make great party food! Just cut the meat pieces one-bite big and after cooking, pull them off the skewers onto a platter with toothpicks handy. Easy Beef Kabobs are excellent hot from the grill but even cooled down, taste really good. Here, I serve them off the skewers in a big bowl in the middle of the table. This might make it a little too easy because here's what happens: we keep sticking our forks back into the bowl! Sorry, oven cooking is not recommended, the marinade just doesn't form a glaze in the oven. The meat pieces do cook but just aren't special.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite grill meal that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 10 minutes up front plus grilling time
Time to table: 6 – 24 hours
Four main-dish servings, easily multiplied
    MARINADE – per pound of meat
  • 4 tablespoons (68g) ketchup
  • 2 tablespoons water
  • 1 tablespoon sugar (don't skip)
  • 1 tablespoon hoisin sauce (or steak sauce, BBQ sauce or something similar)
  • 1 tablespoon vinegar (any kind, white, red wine, balsamic, etc.)
  • 1 tablespoon Worcestershire
  • 1/2 teaspoon Liquid Smoke, optional
  • 1/2 teaspoon kosher salt
  • 1 pound beef sirloin or another tender cut

MARINADE Mix all ingredients in a large, flat container.

MEAT Cut meat into similar-size pieces, cutting along muscle lines, removing fat, dropping pieces into marinade when cut. Stir to coat, make sure all pieces are submerged in the marinade. Cover and refrigerate for <<< at least six hours >>> (no less, trust me on this!) and up to 24 hours.

SKEWERS Slip meat onto skewers, don’t jam them up, leave breathing space in between, this helps the meat cook evenly.

TO GRILL Cook kabobs on a medium-hot grill for about 10 minutes, turning once, until still slightly pink in center or to desired doneness.

SERVE hot from the grill or at room temperature.

NUTRITION INFORMATION NUTRITION INFORMATION (Assumes half the marinade is absorbed into the meat, yes, I watch and measure these things!) Per Serving: 194 Calories; 6g Tot Fat; 2g Sat Fat; 60mg Cholesterol; 342mg Sodium; 5g Carb; 0g Fiber; 4g Sugar; 24g Protein. WEIGHT WATCHERS POINTS WW Old Points 4, WW PointsPlus 4 CALORIE COUNTERS 100-calorie serving = half one serving. This recipe has been 'Alanna-sized' with reductions in fat.
Adapted from The Ardent Cook by my friend Helen Fletcher. Readers, you’ve already loved Helen’s Snickers Cookies on Sticks (or NOT) and Cranberry Linzer Tart. Sadly, Helen is closing down her Ardent Cook site to concentrate her focus and real love on Pastries Like a Pro. Helen is herself a pro, a "real" pro, not just someone who's good at what she does! For many years, she ran Truffe's, one of St. Louis' top retail and wholesale bakeries. Today she is the pastry chef at Tony's, St. Louis' long-time fine-dining restaurant. She's written two cookbooks and also a guide to running a baking business, here's the list. Yes, Helen is indeed a force of nature! DISCLOSURE My Disclosure Promise


Easy Beef Kabobs, leave space between the pieces for even cooking.
Grilled Zucchini Kabobs & Grilled New-Potato Kabobs, grill separately for even cooking, skewer zucchini through the sides not the centers.

I just love cooking tips that are easy to remember and easy to perform! These are two of the very easiest ways to cook perfect kabobs.

Top Photo – Leave space between the meat pieces. Note too how the pieces are quite close in size.

Bottom Photo – Grill different kinds of vegetables separately, cooking each one until done. For zucchini, cut the zucchini into rounds of equal thickness, then run the skewers through the sides.

More Recipes for Supper On the Grill

(hover for a description, click a photo for a recipe)
Easy-Easy Marinated Flank Steak Grilled Balsamic Chicken Grilled Steak with Summer Tomato Salad
~ more grill recipes ~
~ more beef recipes ~

Quick Links to This Page

(for easy bookmarking and searching)
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~ Grilled New-Potato Kabobs ~

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© Copyright 2014 Kitchen Parade

Tuesday, September 16, 2014

Grilled Flatbread with Rye & Fresh Herbs

The Recipe: Homemade Grilled Flatbread made with rye flour and fresh herbs. Great flavor, great texture! Easy to make, especially with step-by-step photo instructions.

How to make Grilled Flatbread from scratch, step-by-step photos and instructions. Easy to make! A party waiting to happen! Recipe, tips, WW points ♥

A warm welcome to readers of my restaurant-recipe column in the St. Louis Post-Dispatch. This week, the featured recipe is for Butternut Squash Flatbread from the restaurant at Chaumette Vineyards & Winery about 75 miles south of St. Louis in beautiful, rolling-hill Missouri wine country. Chaumette's flatbreads are topped with butternut squash roasted with thyme and rosemary, caramelized onion and two cheeses, just gorgeous (links to story and recipe below).

Now please know, this is NOT Chaumette's flatbread recipe, it's one I've developed myself. For readers ready to make flatbread at home, I'm happy to recommend it. It's even a special sort of recipe that I call "Kitchen Lesson" because it explains the in's and out's of a recipe for new or less-experienced cooks. This one even comes with Step-by-Step Photos!

You'll be making flatbread in no time!

Here's what you can expect:

GREAT FLAVOR This grilled flatbread recipe actually tastes good! (Too many, I find, are so floury and dull-tasting.) It's full of flavor all on its own, you wouldn't mind eating it on its own, no toppings. The flavor comes from three ingredients: the high proportion of rye flour, generous salt and fresh herbs. (You could also add softly sautéed onion or green onion.) Flavor also comes from one technique, letting the dough rest overnight in the fridge.

GREAT TEXTURE I really love this dough! It's easy to work with and turns out flatbreads that are crisp but tender and yet sturdy enough for flatbread toppings. The texture is especially apparent when the flatbreads are rolled slightly thick, about the thickness of a thin slice of sandwich bread. But the dough can also be rolled and grilled quite thin, more like a hand-crafted tortilla.

ALANNA's TIPS Believe it or not, I have to measure the salt for the flatbread dough. Really. My "eyeball" salt is never enough and salt is so important to something with so few ingredients. Rye flour can go sour quite quickly. Store it in the refrigerator – I have a whole drawer for flours and nuts which store better cold – or even the freezer. No fresh herbs? A tablespoon of dried Italian season is a good substitute. A corn tortilla can substitute for flatbread, see how to crisp them up in Mexican Pizza (Oaxaca Tlayuda). An added benefit? Our favorite tortillas have only fifty calories!

POST-DISPATCH READERS If you like the looks of Kitchen Parade, how about signing up for a free e-mail subscription? Every week or so, you'll get a new recipe in your InBox.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 20 minutes to mix, 20 minutes to grill
Time to table: 24 hours
Makes a pound of dough (enough for 8 four- to five-inch individual-size flatbreads or four large flatbreads for sharing)
  • 1 cup all-purpose flour, fluffed to aerate before measuring or 125g
  • 1 cup rye flour, fluffed to aerate before measuring or 125g
  • 2-1/4 teaspoons (8g) yeast
  • 2-1/4 teaspoons table salt
  • 2 teaspoons sugar
  • 2 tablespoons fresh herbs, chopped (thyme, chive, rosemary, e.g.,)
  • 2 tablespoons olive oil
  • 1/2 cup plus 2 tablespoons water
  • Additional all-purpose flour, for kneading
  • Additional olive oil, for the bowl

MIX DOUGH Collect flours, yeast, sugar, salt and herbs in a food processor. Pulse once or twice, just enough to combine.

In a measuring cup with a pouring spout, stir together oil and water. Slowly pour the oil-water mixture into the food processor in a thin stream, pulsing the food processor again and again, until all the liquid is in and the dough begins to form.

KNEAD The dough will be a bit sticky, use a spatula to move it to a floured work surface. Collect the dough into a ball, then knead a dozen or so times just until the dough comes together, dusting it and/or the surface as needed. The dough should begin to feel heavy and no longer stick to the work surface.

REFRIGERATE OVERNIGHT Pour a little olive oil into a bowl, turn the dough in the oil to cover the entire ball (this prevents the dough from drying out and cracking). Cover with a clean towel and refrigerate overnight. Bring covered dough to room temperature, this can take several hours and the dough will rise just a small amount.

ROLL FLATBREAD (Remember, there are step-by-step photos here!) Cut a piece of parchment and place on a work surface. Cut dough into eight pieces, pinch into each one into a round ball. With your hand, gently flatten the dough in the center of the parchment. When using the rolling pin, always work from the center out and use a light touch. First, roll the dough one direction, then the opposite direction to form an oval. Turn the parchment and roll one direction, then the opposite to form a round. If needed, gently roll again to make thinner or rounder.

GRILL FLATBREAD Heat a cast iron or non-stick grillpan on medium high heat for ten to fifteen minutes. Drop a flatbread onto the hot grill, it should sizzle a little. Grill for about two to three minutes without moving the flatbread, check for doneness by lifting a corner with tongs. Flip the flatbread, grill for another two minutes or until done.

NUTRITION INFORMATION Per Flatbread, assumes 8/4 flatbreads: Calories; 150/300g Tot Fat; 4/8g Sat Fat; 0mg Cholesterol; 655/1310mg Sodium; 24/49g Carb; 4/8g Fiber; 2/3g Sugar; 4/8g Protein. WEIGHT WATCHERS POINTS WW Old Points 2.5/5 & WW Points Plus 4/7.

Chaumette Vineyards & Winery's
Butternut Squash Flatbread

Butternut Squash Flatbread from Chaumette Vineyards & Winery♥

This photo shows my interpretation of the flatbread appetizer that inspired this recipe! It's from Chaumette Vineyards & Winery as published this week in my restaurant-recipe column in the St. Louis Post-Dispatch, story here and recipe here.

Hungry for more recipes from St. Louis restaurants? Here's the list, all recipes are adapted for home kitchens!

But like a slice of good bread, a flatbread is a blank canvas, ready for you to "paint" the surface. I find myself digging in the fridge and easily finding combinations of toppings, often from leftovers, some times made special. Go ahead, let your inner "flatbread artist" go to town!

More Recipes for Homemade Bread
~Cracker-Style Breads~

(hover for a description, click a photo for a recipe)
Quick Crisp Flatbread Lavosh - Armenian Cracker Bread Fried Bread

~Yeast Breads~

(hover for a description, click a photo for a recipe)
Light 'n' Fluffy Homemade Whole-Grain Bread Homemade Butterhorns (Thanksgiving Crescent Rolls) Swedish Rye Bread

~Quick Breads~

(hover for a description, click a photo for a recipe)
Finnish Whole-Wheat Flatbread Autumn Pumpkin Bread Carrot & Zucchini Bread

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