Well, I never thought I’d be reviewing skewers, but these ones are so brilliant I had to share them with you! DH and I bought these Weber skewers at a garden centre recently, to replace the disposable bamboo ones that we seem to be getting through at something of a rate.
So what makes them so great? They have TWO PRONGS EACH. Each skewer has two parallel ‘arms’ joined by a loop at the ‘handle’ end. This means that each chunk of your kebab is held securely and can’t rotate on the skewer. So when you turn your kebabs over, they really turn over – you’re not just turning the skewer while the food stays still. Result – evenly cooked, perfectly grilled kebabs. Hurrah!
As DH says, “Normally, you turn the skewer, and some bits of the kebab turn, and some bits don’t so you end up having to turn lots of times, and turn the food separately with tongs, and some bits get overdone on one side but aren’t cooked on the other… With these skewers, you cook one side of the kebab, then you turn it over, and you cook the other side. And then, when it’s perfectly cooked through, you eat the kebab!”
We used our fabulous skewers on the barbecue, and DH offers the following tips:
- Don’t overload the skewers – leave an 8-10cm gap at the handle end (see photos). You can leave this empty part sticking off the side of the barbecue, so it doesn’t get too hot. Although the skewers are metal, so they will still get quite hot.
- Use heat-resistant gloves when handling the skewers. Oven gloves would probably be fine, but heavy duty work gloves might be a more manly option!
We did two sorts of kebabs – the delicious salmon & leek kebabs with citrus-herb marinade, for which the recipe is below, and some courgette & mushroom skewers as a vegetable side dish (which you can see in the photo above). To make the latter, I simply threaded sliced courgette & mushrooms onto the skewers, and brushed with olive oil before grilling. Yum.
If you barbecue a lot, or even a little, this skewers are a great investment. I’m already thinking of all the things we can cook on them. As well as the lovely zesty salmon kebabs below, there’s also my Moroccan-spiced salmon kebabs. Plus lots of delicious vegetable ideas. Watch this space…
This makes 4 kebabs. Serve 1-2 kebabs per person, depending on how hungry you are.
- 250-300g salmon
- 1 large leek
- 0.5 lime (halved lengthwise)
- Juice of half a lime
- 1 tbsp chopped tarragon
- 3 tbsp olive oil
- Cut the salmon into 16 cubes. Trim the leek and slice into 12 pieces. Slice the lime half into 8 slices.
- Divide the salmon, leek and lime slices between 4 skewers, alternating slices (see photo).
- Whisk the marinade ingredients together, then pour/brush over the kebabs. Leave to stand for at least 30 minutes and up to an hour.
- Cook the kebabs on a hot barbecue for a few minutes on each side. Serve hot.