Rural Missouri - July 2021 - 41

SALMON KEBABS
Herb Vinaigrette:
2 green onions, chopped
2 cups tightly packed
fresh basil leaves,
stems removed (about
4 ounces)
2 cloves garlic
1 teaspoon red
pepper fl akes
3/4 cup olive oil,
divided
3 tablespoons red wine
vinegar
2 teaspoons large grain
salt
2 tablespoons sugar
For the kebabs:
2 pounds fresh salmon
3 to 4 lemons
3 tablespoons olive oil
Large grain salt and freshly
ground black pepper
Wooden skewers, soaked
in water at least 30
Wooden skewers, soaked
in water at least 30
minutes
To prepare Herb
Vinaigrette: Combine all the
ingredients in a blender and
blend for 60 seconds until
smooth. Taste and adjust
salt and pepper as needed.
For the kebabs: Heat
your grill to medium-high
heat. Cut the salmon into
your grill to medium-high
heat. Cut the salmon into
1 1/2-inch cubes and slice
3 of the lemons into very thin
slices either with a sharp knife or a
mandolin. Alternate threading salmon
and lemon slices onto the skewers,
about 5 or 6 pieces of salmon per
skewer. Drizzle the kebabs with olive
1 1/2-inch cubes and slice
3 of the lemons into very thin
slices either with a sharp knife or a
mandolin. Alternate threading salmon
and lemon slices onto the skewers,
about 5 or 6 pieces of salmon per
skewer. Drizzle the kebabs with olive
oil and season with salt and pepper.
Squeeze 1/2 of the remaining lemon juice over the kebabs.
Using cooking tongs, carefully transfer the salmon
skewers to the heated grill and grill for about 3 minutes on
each side until the salmon is almost fully cooked through.
Remove the salmon skewers from the grill and let rest for
about 5 minutes, then serve.
Serve salmon kebabs with the Herb Vinaigrette and
extra lemons, if desired.
BBQ MEATBALL
KEBABS
For the glaze:
8 tablespoons barbecue
sauce
1 tablespoon Worcestershire
sauce
2 tablespoons water
For the meatballs:
1 pound lean ground beef
1 egg
1/2 cup panko crumbs
2 tablespoons barbecue
sauce
Salt and pepper
20 pineapple chunks
1 medium onion, cut into
1 1/2-inch pieces
1 green pepper, seeded
and cut into 1 1/2 -inch
pieces
Wooden skewers, soaked in
water at least 30 minutes
Coat grill with nonstick
cooking spray and heat to
medium-high.
To prepare glaze:
In small bowl combine
barbecue sauce,
Worcestershire sauce and
water; stir to combine. Set aside.
In a small mixing bowl, combine
hamburger, egg, panko, barbecue
sauce; mix well.
Roll mixture into 2-inch
meatballs. Salt and pepper
to taste. Carefully thread
meatballs onto skewers,
alternating with pineapple,
onion and green pepper.
Brush glaze onto kebabs
with a basting brush and
place on hot grill. Turn
skewers approximately every
2 minutes, coating between with
additional sauce, if desired.
skewers approximately every
2 minutes, coating between with
Grill until meatballs are no longer
pink inside and reach 160 degrees
when checked internally with a food
thermometer, approximately 8 to 9
Grill until meatballs are no longer
pink inside and reach 160 degrees
when checked internally with a food
thermometer, approximately 8 to 9
minutes. If meatballs need additional
cooking, heat oven to 400 degrees,
minutes. If meatballs need additional
cooking, heat oven to 400 degrees,
brush with extra glaze and bake for an
Food prepared by the culinary students from
Nichols Career Center. The center provides
career and technical education to students from
14 high schools in the Jefferson City region.
additional 15 minutes or until done to preference.
JULY 2021 | RURALMISSOURI.COOP 41
http://www.RURALMISSOURI.COOP
Rural Missouri - July 2021

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