Kebab recipes for you to make in your microwave
Be adventurous when planning this style of meal and vary the flavours and textures to suit personal preferences. For example, fish served with a crisp salad, make a delicious light meal, whereas meat arranged on a bed of fluffy boiled rice, forms a more substantial meal. Fruit looks attractive and make a refreshing finish at any time. Kebabs are an economical way of serving the more expensive cuts of meat like sirloin and rump steak, when cubes of meat are arranged on skewers with a colourful selection of vegetables.
Use only wooden or bamboo skewers for in the microwave; these are available from cook-shops and Chinese supermarkets. If there is time, marinate the meat for several hours or overnight for extra flavour, tenderness and colour. Should time be short, brush the meat with a little soy sauce or proprietary brand of microwave seasoning before cooking for a good-coloured result. All of these recipes can be easily adapted to conventional barbecue style cooking.
Beef Sate and Peanut Sauce
450g / l lb rump steak, cut into 12mm / ½in cubes
2.5m1 / 1/2tsp chilli powder
2 garlic cloves, crushed
5m1/ l tsp ground cumin
5ml / l tsp sugar
50ml / 2 tbls dark soy sauce
1 onion, grated
l5ml / l tbls lemon juice
15ml / l tbls vegetable oil
½ onion, grated
15ml / l tbls dark brown sugar
5m1 / l tsp lime juice
15m1 / 3oz crunchy peanut butter
150ml / ¼ pt water
2.5-5ml / ½-ltsp chilli powder
40g / 1 ½oz creamed coconut
In a bowl, combine the marinade ingredients. Stir in the meat and marinate for 10 minutes. Thread the meat on to 8 bamboo skewers and place on a microwave roasting rack. Cover with greaseproof paper and microwave at 50% (Medium) for 10-12 minutes or until meat is cooked, rearranging and turning the skewer after half the time. Wrap in foil and stand for 6 minutes. Place the oil and onion in a 1.1 ltr/ 2pt bowl, cover and microwave at 100% (High) for 2 min- utes. Stir in the brown sugar, lime juice, peanut butter and water. Cover and microwave at 100% (High) for 2 minutes. Stir in chilli powder to taste with the creamed coconut, cover and microwave at 100% (High) for 2 minutes. Serve hot with the beef sate.
Variation: Chicken sate: use 450g / l lb boneless chicken breasts, cut into 12mm / 1/2in cubes. Add to the marinade and follow the instructions given for Beef Sate. Serve hot with Peanut Sauce.
175ml / 6fl oz dry white wine
15m1 / 3fl oz vegetable oil
1 small onion, sliced
1 garlic clove, crushed
salt and pepper
10ml / 2tsp Worcestershire sauce
450g / llb sirloin steak, cut into 16 bite-sized cubes
1 green pepper, cut into 16 pieces
8 small cherry tomatoes
4 mushrooms (optional)
45m1 / 3tablespoons brandy
225g / 8oz rice, cooked, to serve
In a medium bowl, combine the marinade ingredients. Add the cubes of meat and stir well until horoughly coated with the marinade and leave to marinate for 10 minutes, stirring frequently. Place the green pepper in a small bowl, cover and microwave at 100% (High) for 2 minutes or until tender-crisp. Set aside. Assemble the kebab ingredients on 4 wooden or bamboo skewers, alternating meat and vegetables. Place kebabs on a microwave roasting rack; brush with marinade. Cover with greaseproof paper. Microwave at 50% (Medium) for 9 minutes or until the meat is cooked according to taste, rearranging arid turning kebabs after half the time. Arrange on a bed of rice, cover and leave to stand for 2 minutes. Meanwhile place the brandy in a small saucepan, or a large spoon, and warm it carefully over a flame. When the container is warm to the touch, use a taper to ignite the brandy, and spoon over the meat.
Marinated Lamb Kebabs
225g / 8oz can pineapple chunks in natural juice, drained and juice reserved
10ml / 2tsp soy sauce
15ml / l tbls lemon juice
large pinch ground ginger
large pinch dried mint
450g / l lb boneless leg of lamb, cut in 24 bite-sized cubes
8 small cherry tomatoes, or 4 medium tomatoes, halved
1/2 green pepper, cut into 8 pieces
In a small bowl, combine the pineapple juice, soy sauce, lemon juice, ginger and mint. Stir in the cubes of meat and marinate for 10 minutes. Remove meat from the marinade and arrange on wooden or bamboo skewers, alternating the lamb with the vegetables and pineapple. Arrange on a micro wave roasting rack. Cover the kebabs with greaseproof paper and microwave at 50% (Medium) for 12-14 minutes or until the lamb is cooked according to taste. Leave to stand for 2 minutes.
Glazed Fruit Kebabs
1 large red-skinned apple, cut into 8 chunks
1 orange, peel cut off and the flesh cut into 8 chunks
3 x 2.5cm / 1in thick slices fresh pineapple, quartered
4 large strawberries
Apricot wine glaze
45m1 / 3 tbls apricot jam
30m1 / 2 tbls lemon juice
60m1 / 4 tbls dry white wine
Prepare the glaze: in a medium bowl, combine all the ingredients. Cover and microwave at 100% (High) for 1 1/2 minutes; stir well. Add the prepared fruits to the glaze and leave to marinate for 10-15 minutes or for several hours, if preferred. Thread the fruits, except the strawberries, onto 4 wooden or bamboo skewers. Place kebabs on a roasting rack, cover with greaseproof paper, and microwave at 00% (High) for 6-8 minutes, basting the fruit with the glaze and rearranging kebabs every 2 minutes. Add the strawberries for the last 2 minutes of cooking time. Serve hot with pouring cream or yoghurt, if preferred.
Variation: Substitute the following Honey-spice Glaze for the Apricot Wine Glaze. In a medium bowl, combine 45ml / 3tbls clear honey, 15m1 / l tbls lemon juice and 5m1 / l tsp ground cinnamon- Do not heat, simply pour over the prepared fruits and proceed with the cooking instructions given above. Serve hot with cream or yoghurt.
Saucy Fish Kebabs
450g fresh cod or Haddock fillets, skinned
2 tablespoons fine, dried breadcrumbs
Salt and pepper
¼ teaspoon dried basil
2 tablespoons capers
1 small garlic clove, crushed
Salt and pepper
Large pinch of mustard powder
Cut the fish lengthways into 1 in wide strips. Place the breadcrumbs, salt and pepper and dried basil in a shallow dish and coat the fish strips evenly with the mixture, patting them thoroughly to stick. Using 4 bamboo skewers, thread a quarter of the fish strips onto each skewer, folding and threading the fish at 3 inch intervals, accordion style. Arrange the kebabs on a roasting rack. Cover the fish with greaseproof paper and microwave 1t 70% for 5-6 minutes or until the fish flakes easily with a fork, rearranging the kebabs twice during the cooking time. Cover the fish loosely with greaseproof paper or foil. Stand for 2-3 minutes. To prepare the sauce, place the capers, garlic, salty, pepper, mustard and ½ oz of butter in a small bowl and mix thoroughly. Cover and microwave at 100% for 2-3 minutes until the garlic begins to brown, stirring once. Add remaining butter, cover and microwave 1t 100% for a further 45 seconds to 1 ¼ minutes, stir well. Place the fish on a serving plate and remove the skewers by twisting and pulling them out carefully. Spoon the sauce over the fish and serve hot, garnished with lemon wedges and parsley sprigs.
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