Bangkok Meatballs On Skewers Food

ITALIAN MEATBALL SKEWERS

Steps:

• Preheat a grill pan over medium-high heat.
• Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
• Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
• Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

BANGKOK MEATBALLS ON SKEWERS

Steps:

• Put the skewers into water to soak.
• This helps prevent them burning.
• Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
• This is the glazing sauce.
• Combine all the remaining ingredients in a bowl and mix thoroughly.
• The best way is to use your hands.
• Roll mixture into 18 meatballs.
• About a rounded tablespoon mixture each.
• Thread 3 meatballs onto each skewer.
• If you like you can add slices of red or green pepper between meatballs.
• Plce them on a baking sheet.
• Bake in a preheated 350 degree oven for 10 minutes.
• Remove skewers and brush meatballs with the glaze all over.
• Turn on the broiler.
• Place skewers under the broiler and cook for about 2 minutes each side.
• Serve.
• These could also be prepared ahead up to the broiler part and then barbequed.

SWEDISH MEATBALL SKEWERS

Steps:

• 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
• 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
• 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
• 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
• 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
• 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

SWEET-AND-SOUR MEATBALL SKEWERS

Steps:

• Heat grill to medium-high heat.
• Thread meatballs and peppers alternately onto 8 skewers.
• Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
• Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 min.

SURPRISE MEATBALL SKEWERS

Steps:

• In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside. , In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portions round a mushroom. , On six metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. , Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.

GLAZED JAPANESE CHICKEN MEATBALLS ON SKEWERS

Steps:

• For the sauce:
• In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 minutes. Taste and season with a fresh splash of vinegar, if you like.
• For the meatballs:
• Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo skewers or 16 single skewers in water.
• In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds and scallion greens.
• Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
• Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked.
• Brush the sauce over the meatballs, flip and brush the other side. Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
• To serve:
• Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.

BARBECUED MEATBALL KEBABS

Steps:

• Heat your barbecue for cooking over direct heat. Very finely chop the onion and put it in a bowl with the lamb mince, ras el hanout, harissa (if you want a hit of chilli), coriander and mint, and season. Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it's a bit too thick.
• Thread the meatballs onto skewers, alternating them with padron peppers or chillies. Use two meatballs for short skewers, and three or four for longer ones.
• The coals are ready when they're ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides - they should take 10 mins at the most. Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the flatbreads. Serve the skewers with the flatbreads, sauce, lemon, veg and the coriander, mint and chilli flakes scattered over, if you like.