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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
As we head towards seasons of parties and gatherings, now is a great time to update your repertoire of barbeque delights.
Skewers are a great way to entertain and are like magic wands that make food look and taste delicious!
Keita Abe, owner of Chaco Bar, known for their charcoal-grilled skewers in Sydney, shares 5 tips to make great skewers at home.
Source: Yusuke Oba
- Always soak your skewer for 30 min before grilling to stop it from burning. Place rolled aluminium foil between the skewer handle and grill like a pillow to prevent it from burning off.
- When using meat, bring it to room temperature for 30 minutes.
- When threading, remember the grill does not distribute heat evenly. So if you have various ingredients to thread, it should be smallest (closest to the handle) to largest (tip).
- When using charcoal, wait for the flame to subside before use (approximately 1 hour after ignition). The charcoal at this stage will emit stronger far-infrared rays which will help maintain moisture in the ingredients. Avoid petroleum-derived charcoal as much as possible, as it has a bad aroma.
- Use uchiwa or hand-held fan when grilling to assist even distribution of heat, resulting in a beautifully grilled finish.
Here are 12 skewer recipes to inspire you.
Yakitori or grilled skewers are classic izakaya food in Japan, and hatsu (chicken heart) is among the most popular. It is light in flavour and nutritious with high levels of iron and vitamins A and B. The crunchy texture can be addictive!
Yakitori hatsu Source: Kitti Gould
Filipino barbecue skewers are famous street food. They are marinaded, then dipped into sawsaw- a mixture of coconut vinegar, red onion, chilli, garlic and sugar. Flavoursome and refreshing, these are perfect for summer gatherings!
Filipino barbeque skewers Source: Kitti Gould
Pork and ginger make a great combination, often seen in Japanese cooking. This is a simple recipe, where the pork is grilled first, and the glaze is poured once the skewers are plated. Scatter with chives and Japanese spices and serve.
Ginger pork skewers Source: Adam Liaw
Made of a mixture of minced lamb, beef, and plenty of parsley, these tender and juicy skewers by chef Sharon Salloum are a guaranteed hit. Always serve with hummus and tabouli. They are a team that cannot be separated!
After the fish has marinated, these skewers are ready in a matter of minutes. Fragrant and tender, they’re a great addition to a summer barbecue spread.
Fish skewers with yoghurt and dill Source: Adam Liaw
Your summer barbecue guests will keep coming back for these: succulent wagyu skewers in a garlicky-rosemary marinade and served with a tart Dijon dressing.
Beef skewer, mustard dressing and fried rosemary Source: Kitti Gould
The smoky sizzled flavour of these kebabs, paired with this sweet and savoury mango sauce, makes them a delicious vegetarian main.
Source: Savannah van der Niet
Marinate with Asian flavours of chilli, garlic, ginger, sweet soy and Korean barbecue paste overnight. They're delicious served with kimchi salad on the side. You'll be adding this to your everyday barbecue repertoire.
This recipe is a blend of Middle Eastern and indigenous Australian flavours - juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
Source: Adam Liaw
Soaked in Asian aromatics overnight, this chicken skewers goes perfectly well with the sweet-salty peanut sauce. Delicious on its own, or with a bed of rice or fresh lettuce, cucumber and pineapple.
Satay chicken skewers Source: Smith Street Books
Try Luke Nguyen's simple beef sirloin skewers, marinated with a mixture of aromatic spices such as chilli flakes, cumin, sweet paprika and nutmeg, giving it a sweet and spicy flavour. Grill medium to medium-rare.
Source: SBS Food
Here is a unique way to enjoy your prawn skewer. Furikake is something usually just scattered over rice, but here Adam uses it to season fresh prawns for a really fragrant spice.
Source: Adam Liaw
