Make Ahead Shish Kebob
Great Find #6
When I am planning a party or a dinner for a bunch, I like to do what ever I can ahead of time. I am all into freezing and if frozen right the results are great. I try to choose dishes that I know will execute just as good as if I prepared them that day. Shish Kebob is very time consuming to marinade and skewer, but if you do the hard part ahead you will be ready to grill on the day of the party. Follow the steps below for a great way to get your entertaining started.
My great find #6 is this amazing Shish Kebob seasoning mix. A special gift from my friend Joanne was this amazing Persian find. Like magic it turns chicken breast into delicious flavorful Shish kebob or grilled chicken, and yes it is Kosher.
Chicken Shish Kebob:
Ingredients:
3 pounds white meat boneless chicken breast cut into 1" cubes
I spice pack
1/2 cup canola oil
Prepare your chicken breast by removing any extra fat or veins. Then cut them into 1" cubes.
Place chicken cubes in a large zip lock bag. Mix season pack with the canola oil in a small bowl it should form a paste, mix the paste in with the chicken. Press out as much air as possible from the bag.
Let marinade in the refrigerator for at least 3 hours, up to overnight. You will see the chicken take on a bright yellow color
There is also a spice packet for lamb that you use the same way , mix with 1/2 cup canola oil and marinade 1" cubes of lamb.
I made this as one of a few main dishes, and for a party that there was no seating so people would be eating with one hand and holding their plate with the other. I didn't fill the kebobs, I made them smaller and easier to handle. Since I was freezing these I didn't add any vegetables. The veggies wouldn't hold their firmness as well if they were frozen and defrosted.
Place the skewered shish kebobs in tins alternating direction for each layer. Fill as much as possible to leave the least amount of space so there is less room for freezer burn.Cover the tin tightly with heavy doubled aluminum foil, or a foil lid.
Labeling is KEY!
Label the tops of each tin and Label the front of each tin. This way you can see what it is when you open the freezer and they are stacked, or when they are lined up from the top. If you are having family or friends help you in the kitchen right on the label if you have more than one tray of each item. So I like to mark the trays 1 of 3, 2 of 3, 3 of 3. This way there is less chance of leaving a tray behind. It is a reminder that you have 3 trays.
Freezing Tip:
Some baked desserts freeze great. I like to make my baked goods first and freeze them about 3 weeks in advance. I also like to make things in bar form, they take up less room in the freezer and you get a lot from each tray, so I make Brownies, cheesecake, or key lime pie in a cake pan tin. Let it cool completely, then cut it up in three rows of I" by 3" bars, but leave it in the tin to freeze. Cover tightly with a layer of plastic wrap touching the top of the baked good, then a tight layer of foil, and label. Freeze them right away.
If you are freezing cookies, or small individual desserts, freeze them in a plastic air tight container with a lid. Layer the cookies with wax paper between each layer. Pack the tub as tightly as possible without breaking the pastry's or cookies. This will help prevent freezer burn.
The Morning of the party or dinner, take the tins out of the freezer to defrost. I don't recommend freezing them for more than 3-4 weeks.
You can grill or broil the shish kebob. You can use the marinade for grilled chicken breast too.
Have fun with the prep.
Enjoy!!
If you are making the kebobs the same day add some sliced veggies like zucchini, onions, peppers and mushrooms brushed with olive oil and seasoned with salt and pepper.
