The Art of Cooking without Recipes sometimes dictates that simpler can sometimes be better. There aren’t many meals that you can prepare that are simpler and easy than kebabs. You simply choose your favourite foods, prepare and cut them into bite-sized pieces, shove them on a skewer and cook them. Of course, as with most things, there are a few secrets, hints and tips that will determine your level of success.
Shish kebab (in which şiş Turkish: Şiş Kebap), is the Turkish word for “skewer,”[20]) is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms.
In North American English, the word “kebab” usually refers to shish kebab.[8][21] – Wikipedia
The first thing may be stating the obvious but you have to start with the best ingredients. If you are cooking a stew, for example, it wouldn’t matter if your mushrooms were a little long in the tooth. When making shish kebabs, on the other hand, all your components need to be fresh, clean and colourful. Speaking of colour, this is another important element. Your arrangement of the colours of the different ingredients on the skewer will have a great deal of influence on how the kebabs are received. In cooking, many beginners neglect the effect that good use of contrasting shades and textures can have on the overall enjoyment of food.
As far as what to add to your creation, the sky is the limit (almost). We will often talk here of the importance of understanding the science behind the art of cooking. This is a case in point because, for your kebabs to be successful, you have to put things on each skewer that will have approximately the same cooking times. So, for example, if you mix cubes of raw potato along with mushrooms on your skewer and attempt to cook them, the mushroom would be shrivelled and black by the time the potato is cooked. As a general rule vegetables like onions and peppers will tend to be a little crunchy when mixed with items like shrimp which cook very quickly. On the other hand, items like mushrooms will tend to be overcooked when paired with cubed steak, which is relatively dense and therefore requires higher heat and longer cooking times.
You can overcome some of the limitations of different cooking times of ingredients by either slightly pre-cooking those that require longer or start with chilled or slightly frozen versions of those that require less time.
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