JUNE 24, 2022
Ocean City Today
PAGE 25
FOOD FOR THOUGHT
Grilled chicken kabobs with veggies and fruit By Deborah Lee Walker Contributing Writer (June 24, 2022) Tradition, generally defined as the handing down of customs or beliefs from one generation to the next, is a well-accepted concept. They are not rules, simply guidelines. Tradition has a rich past and its
roots are instilled in every aspect of our lives. Gastronomy is no exception. Our menu is greatly influenced by our ancestors and is the secret ingredient for individuality. But there is a fine line between progression and tradition; and it is this process of trial and error that gives new insight to one’s level of success. Uniqueness and ingenuity always make a meal more memorable. That being said, summer has fi-
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Answers on page 33
nally arrived and menus should reflect the anticipated change. My taste buds have been consumed with heartiness and are desperately yearning for a lighter version of my daily intake. Grilled chicken kabobs impart a distinct flavor of charcoal goodness and provide a cornucopia of fresh veggies. Knowledge is a variable of many degrees and should be encouraged at every opportunity. Should one brine their meat is the question of the day. Let us take a quick look at the science behind brining meat and allow you to make your own decision. Brine is both a noun and a verb: a salt solution and the act of soaking in a salt solution. The purpose of a brine is to enhance the meat with flavor but also promote a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy and tasty. Chicken breasts are the preferred cut of meat for kabobs because of their meatiness, but this lean meat needs to be kept moist when exposed to heat.
Brining the breast meat in 1 quart of water and 1/8 of a cup of salt for 1 day does the trick. Make sure you rinse the meat thoroughly after brining. While we are on the subject of chicken, let us take a few moments to delve into the specifics of kabobs. The art of alternating the meat with the various vegetables results in a stunning presentation and adds to the “fun” of the dish. However, chicken poses a particular problem in the fact that it takes longer to cook. By the time the meat is done, the vegetables are overcooked. The solution is simple, grill the chicken on one skewer. Make sure the cubes of chicken are spaced so the heat cooks the meat evenly. This way you can develop a nice char without sacrificing the other ingredients. But I like to take this step further and cook each vegetable separately. For example, tomatoes cook very quickly and are all placed on one skewer. Skewering each type of vegetable separately allows them to be cooked See GRILLED Page 26
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