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Ultimate skewering ... beef, fish, or chicken.

For summer barbecuing, skewers make tiny, quick-cooking pieces of food easy to handle on the grill and attractively organized at the table. In this sampler of recipes from The Ultimate Grill Book, we offer hearty beef with corn, Yugoslavian-style fish with a fresh relish, and a Japanese version of chicken and vegetables.

Skewered Beef and Corn

Preparation time: 30 to 40 minutes

Marinating time: 6 hours to next day

Grilling time: About 15 minutes

4 pounds boneless chuck roast

Unsalted meat tenderizer (optional)

Pineapple-wine marinade (recipe follows)

1/2 CUP (1/8 lb.) butter or margarine, melted

1/4 cup salad oil

5 medium-size ears corn, husked and cut into 2-inch lengths

3 medium-size green bell peppers, stemmed, seeded, and cut into 11/2-inch squares

2 large mild red onions, cut into 1 1/2inch pieces

1 medium-size pineapple (about 3 1/2 lb.), peeled, cored, and cut into 1 1/2-inch cubes

Cut meat across the grain into slices about 1 1/2 inches thick; if desired, apply tenderizer according to package directions. Then cut meat into 1 1/2-inch cubes and place in a large bowl.

Pour marinade over meat; stir to coat. Cover and chill at least 6 hours or until next day; stir occasionally.

Drain marinade from meat, reserving 1/2 cup. In a small bowl, stir together butter, oil, and reserved marinade.

On 8 long, sturdy metal skewers, thread meat alternately with corn (through cob), bell peppers, onions, and pineapple. Brush skewers with butter mixture, then place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning and basting frequently with butter mixture. For mediumrare (cut to test), grill about 15 minutes, Makes 8 servings.

Per serving: 578 cal; 39 g protein; 32 g fat; 35 g carbo.; 159 mg sodium; 138 mg chol.

Pineapple-wine marinade. In a bowl, mix 1 1/2 cups each canned or chilled packaged pineapple juice and dry red wine, 1 1/2 tablespoons minced onion, 1 1/2 teaspoons each Worcestershire and dry thyme leaves, 3/4 teaspoon dry mustard, 1/4 CUP firmly packed brown sugar, 1/4 teaspoon pepper, and 2 cloves garlic, minced or pressed.

Yugoslavian Fish Skewers

Preparation time: About 30 minutes

Grilling time: 10 to 12 minutes

3 tablespoons olive oil

2 cloves garlic, minced or pressed

1/4 teaspoon pepper

2 pounds firm-textured fish steaks, such as swordfish, halibut, turbot, or ling cod, skinned (if needed) and cut into 1 - by 11/2inch chunks


Serbian tomato relish (recipe follows)

In a large bowl, combine oil, garlic, pepper, and fish; mix gently. Thread fish chunks equally on 6 sturdy metal skewers. Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning several times, until fish flakes but still looks moist when prodded in thickest part, 10 to 12 minutes. Season to taste with salt and serve with relish. Makes 6 servings.

Per serving: 224 cal.; 27 g protein; 12 g fat; 0.4 g carbo.; 121 mg sodium; 53 mg chol.

Serbian tomato relish. Stem, seed, and finely chop 1 each small fresh or canned hot red, green, and yellow chilies. Core, peel, and dice 2 large tomatoes. Finely chop 1 medium-size onion. Mix chilies, tomatoes, and onion with 1 teaspoon sugar, 1 tablespoon red wine vinegar, and salt to taste. Cover and refrigerate for at least 20 minutes or until next day. Makes about 3 cups.

Per 1/2 cup: 18 cat; 0.6 g protein; 0.1 g fat; 4 g carbo.; 94 mg sodium; 0 mg chol.

Yakitori Chicken and Vegetables

Preparation time: 30 to 40 minutes

Marinating time: 1 to 8 hours

Grilling time: 30 to 35 minutes

2 tablespoons sesame seed

3 large whole chicken breasts (about 1 1/2 lb. each), skinned, boned,

and split in half

Sherry-soy marinade (recipe follows)

6 medium-size Oriental eggplants

15 to 18 large fresh shiitake or

common mushrooms

Toast sesame seed in a small frying pan over medium heat until golden, about 3 minutes; shake pan often. Set aside.

Rinse chicken and pat dry. Cut each breast half into 6 or 7 equal-size chunks, then place in a bowl. Pour 1/4 cup of the marinade over chicken and mix gently; reserve remaining marinade. Cover and chill 1 to 8 hours.

Lift chicken from marinade and thread equally on 6 metal skewers. Set chicken aside; discard marinade in bowl.

Slash each eggplant lengthwise or crosswise in 4 or 5 places, making evenly spaced cuts 1/3 inch deep, Cut mushroom stems flush with caps.

Place eggplants on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning often, until eggplants are slightly charred and very soft when pressed, 30 to 35 minutes.

After eggplants have cooked for about 20 minutes, dip mushrooms in reserved marinade, drain briefly, and set on grill. Also put chicken on grill. Cook mushrooms about 5 minutes; turn over and continue to cook until softened and lightly browned, about 5 minutes longer. Place chicken on grill; turn occasionally until no longer pink in center (cut to test), 10 to 12 minutes.

Arrange skewers, mushrooms, and eggplants on 1 or 2 shallow platters. Pull each eggplant apart at slashes to expose flesh. Moisten chicken and vegetables with reserved marinade and sprinkle with sesame seed. Offer any remaining marinade to add to taste. Makes 6 servings.

Per serving: 374 cal.; 53 g protein; 11 g fat; 15 g carbo.; 383 mg sodium; 138 mg chol.

Sherry-soy marinade. Stir together 1/3 cup dry sherry, 3 tablespoons each soy sauce and Oriental sesame oil, and 1 1/2 teaspoons minced fresh ginger.
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Title Annotation:recipes
Date:May 1, 1989
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