Grilled Beef, Chicken, Shrimp, and Mushroom Skewers |
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Prep Time: 135 Minutes Cook Time: 15 Minutes |
Ready In: 150 Minutes Servings: 80 |
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To make your cocktail party more participatory, have your guests grill their own skewers. A hibachi is even more user-friendly than a grill, since the ends of the skewers hang out over the edge, eliminating the need for tongs. If you're cooking everything yourself, it's easiest to use a large grill or a broiler (see cooks' note, below) and serve the skewers in batches. Ingredients:
4 large garlic cloves |
2 teaspoons salt |
2 tablespoons fresh lemon juice |
1/2 teaspoon black pepper |
1/3 cup extra-virgin olive oil |
1 lb sirloin steak (1 inch thick), trimmed of excess fat |
2 medium skinless boneless chicken breast halves (1 lb total) |
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined |
1 lb mushrooms, trimmed and halved through stem if large |
Directions:
1. Make marinade: Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
2. Prepare skewers: Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
3. Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
4. Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
5. Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
6. Prepare grill for cooking over hot charcoal (high heat for gas); see Grilling Procedure, below.
7. Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
8. Grilling Procedure If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
9. Hot: When you can hold your hand there for 1 to 2 seconds
10. Medium-hot: 3 to 4 seconds
11. Low: 5 to 6 seconds
12. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
13. Cooks' notes: Skewers can be threaded up to 2 hours ahead and chilled separately, covered with plastic wrap. To broil skewers, preheat broiler and oil rack of a broiler pan. Put 1 batch of skewers in 1 layer on rack and broil 2 to 3 inches from heat, turning over once, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
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