Shishkabobs, also known as shish kebabs, are skewered and grilled meat dishes that originated in the Middle East, but have become popular in many countries. The name shish comes from the Turkish word for sword, as the meat is traditionally skewered on a sword-like metal rod. Shishkabobs can be made with various meats such as beef, lamb, chicken, and even fish. Vegetables such as onions, peppers, and tomatoes are also commonly added to the skewers.
On the other hand, Griddle Kabobos known as Teppanyaki is a Japanese style of cooking where ingredients such as meat, seafood, and vegetables are grilled on a flat iron griddle that goes back centuries. The name Teppanyaki comes from teppan, which means iron plate, and yaki, which means grilled. The style of cooking originated in Japan during the Edo period 1603-1867, where it was commonly used by street vendors to feed hungry travelers.
Over time, the popularity of griddle kabobs spread to other parts of Asia, including Korea and China, each country putting its own spin on the dish. In Korea, griddle kabobs are known as bulgogi and are typically made with beef marinated in a sweet and savory sauce. In China, the dish is called jianbing and consists of a thin, crispy crepe filled with various meats, vegetables, and sauces.
Today, griddle kabobs have become a popular dish in many parts of the world, with variations found in restaurants and food trucks alike. Whether you prefer the traditional Japanese style or a modern fusion version, griddle kabobs offer a delicious and unique dining experience.
PREPARATION: 1 hour – makes 8 servings
EQUIPMENT: 3-quart Saucepan, French chef knife, Cutting Board, 2-Burner Breakfast Griddle, 8 wooden skewers
- 2 pounds rump roast, cut into 2-inch cubes.
- 8 ounces of Italian Dressing
- 8 pearl onions, peeled and quartered
- 8 cherry tomatoes quartered
- 1 small zucchini squash, cut into 1-inch cubes. (optional)
- 8 whole mushrooms (optional)
- 1 red pepper cut into 1-inch (2.5 cm) pieces.
DIRECTIONS:
Trim the blunt end of the skewers to the width of the griddle.
Marinade beef cubes in Italian dressing in Ultra-Vac for 30 minutes or 2 to 4 hours in a stainless-steel mixing bowl
While beef is marinating prepare rice or baked potatoes as a side dish to Kabobs.
Skewer beef cubes and vegetables.
Preheat the griddle over two burners on medium-high heat to 375ᵒF. Sprinkle a few drops of water on the griddle. If the water droplets evaporate the pan is not hot enough, when water droplets dance, the skillet has reached the proper cooking temperature for grilling on top of the range. On an induction cooktop, the skillet will reach temperature in under 2 minutes.
Place Kabobs carefully on a hot griddle. They will immediately stick to the skillet until seared sufficiently about 4-5 minutes per side. When Kabobs loosen easily, turn, and repeat the process until all four sides are cooked to the desired doneness.
To Serve: Baste with remaining marinade, if desired. Sprinkle with fresh ground pepper. Serve immediately over rice or with a baked potato.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 250; Fat Grams 9; Carbohydrate Grams 19; Protein Grams 25; Cholesterol mg 67; Sodium mg 309.
THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 3; Fat Grams 9; Sodium Points 13; Fiber Points 2; Carbohydrate Points 1; Cholesterol Points 7.
