Has the thrill gone out of your grill? For your next cookout, try kebabs—cubes of marinated meat or fish threaded on skewers and charcoal-grilled to sublimely caramelized perfection. At least that’s the way they’ll turn out if you follow chef Jimmy Bradley’s foolproof recipes for the ultimate kebab cookout, honed at the rooftop parties he throws when he’s not busy running the Red Cat, the Harrison, and the Mermaid Inn. Bradley loves kebabs because they cook quickly and let him spend more time relaxing with his guests. We love them because they’re absolutely delicious: citrus-marinated swordfish on rosemary branches with garlicky yellow-pepper vinaigrette; curried lamb kebabs with lentil-orzo salad; sage-permeated pork brochettes painted with tangy tapenade. A bounty of sprightly summer salads cut the heat and round out the menu, including a Jersey-corn salad that looks and tastes so much like a farmstand in August you’ll feel you’re in summertime heaven.
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(Photo: Richard Pierce) |
The Recipes
Menu For Eight
Swordfish on Rosemary Branches with Yellow-Pepper Vinaigrette