Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [77]
• Use any mild, sweet sausage in place of turkey.
THE GRILL
Gas:
Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
1/3 cup extra-virgin olive oil 1 large clove garlic, minced Juice of 1 lemon (about 3 tablespoons)
½ teaspoon dried oregano
¼ teaspoon ground black pepper 6 fresh turkey sausages, preferably with garlic and/or feta, about 4 ounces each 12 jarred grape leaves, preferably early harvest
DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Mix the olive oil, garlic, lemon juice, oregano, and black pepper in a small bowl.
3. Brush the sausages with 2 tablespoons of the olive oil mixture, and roll each sausage in 2 grape leaves, securing the ends with wooden toothpicks.
4. Grill the sausages until the leaves are charred on all sides and the sausages feel firm to the touch, about 8 minutes, turning them a quarter turn every 2 minutes. Serve drizzled with the remaining olive oil mixture.
Photo: Turkey Sausages in Vine Leaves
Chicken and Artichoke Kebabs
Boneless chicken breast is not a natural for grilling. It cooks through quickly, and it’s the right shape, but it is soooo lean that the harsh heat of an open flame can transform it to chicken jerky if you don’t take precautions. One of the best things you can do is slip it onto a skewer with moister ingredients (such as the canned artichoke hearts used here) that will baste the chicken as it cooks, helping to replenish its moisture.
TIMING
Prep: 10 minutes
(plus 5 minutes for rub) Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Four 15-inch metal skewers, preferably flat or square
• Long-handled tongs
GETTING CREATIVE
• Use this recipe as a template for other two-ingredient kebabs: Try pork and par-cooked sweet potato; or canned pineapple chunks seasoned with Sweet Chimichurri Rub (page 380); or veal with artichokes or pears seasoned with Provençal Herb Rub (page 373).
THE GRILL
Gas:
Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals) Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (20 chunks)
¼ cup extra-virgin olive oil
2 tablespoons Provençal Herb Rub (page 373)
1 can (about 14 ounces) artichoke hearts, drained and cut in half (16 halves)
Oil for coating grill grate
Juice of ½ lemon
DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with half of the oil and half of the herb rub in a bowl. Toss the artichoke hearts with the remaining oil and herb rub in another bowl.
3. Skewer the chicken and artichoke hearts, alternating them and starting and ending with a piece of chicken. Be careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lemon juice.
Tandoori Chicken Kebabs
Tandoori originally meant any food cooked in an Indian clay oven, called a tandoor. Now it more often denotes a recipe with a currylike spice mixture that includes paprika, turmeric, coriander, and some sort of fermented dairy product to act as a marinade. In this recipe