How to prepare appetizers served on sticks

magefesa brochetas -

Skewer, yakitori, anticucho, satay… these are just some of the innumerable names that refer to a common technique, depending on the area where we are.  
Let’s have a look in more detail to each of these terms:  

Skewer
It refers to any type of food, meat, fish, vegetables, etc which are served on a skewer or brochette.

Yakitori
Typical Japanese skewer initially referred to the combination of chicken and vegetable pieces but it can currently be formed by any meat, fish or seafood and it is usually accompanied by teriyaki sauce or soya sauce.

Anticucho
Anticuchos are consumed in South America, mainly in Peru, Chile and Bolivia. Its origin goes back to Pre-Columbian Times, but they were changing and adapting subsequently the ingredients that formed the original recipe. Classic anticuchos of beef heart meat seasoned with oil, spices, vegetables and citrus fruits or vinegar are currently consumed in Peru.  In Bolivia, they are accompanied by potatoes and peanut hot sauce.
It is in Chile where we can find more variety of anticuchos. They are mostly consumed during the Celebration of National holidays. The traditional one is grilled and pieces of beef and onion are inserted. Other types of anticuchos combine portions of beef or chicken with vegetables and are seasoned with garlic, coriander, lemon or vinegar.  

magefesa brochetas -

Satay
It is very popular in South East Asia, Sumatra, Java, China, Philippines, Singapore, Thailand, and Indonesia. As extensive their area of influence is, it is also the diversity of ingredients the satay is made of: pork, lamb, beef, chicken, fish, seafood, fruits, vegetables, etc. They are seasoned with turmeric, tamarind, coconut or soya.       
The combination of ingredients is endless, as well as side dishes, dressings or sauces. We give you some examples of snacks that can be served skewered on bamboo, wood or metal sticks.


Lamb skewers seasoned with “Ras El Hanout”

Ingredients:

  • 400 gr. boneless tender lamb shoulder     
  • 2 red onions
  • 1 green pepper
  • 1 red pepper
  • Mushrooms
  • 1 tbs. Ras el Hanout spices    
  • 1 tbs. Dijon mustard
  • 100 ml. white wine
  • 30 ml. mild olive oil
  • Thick marine salt


Directions:

Chop the lamb and season to taste. Prepare a dressing with oil, wine, mustard and “Ras el Hanout” spices. Add the lamb shoulder and let it marinade for 20 minutes. Dice the onion and peppers into regular dices, similar size to the pieces of lamb.  Skewer lamb portions and alternate them with vegetables and mushrooms. Roast the skewers on a Magefesa Vulcan Plus grill, and turn them occasionally until browned and done to perfection.


Tuna satay marinade with tangerine and ginger  

Ingredients:

  • 400 gr. tuna fillets  
  • 300 ml. tangerine juice
  • Ginger zest  
  • Soya sauce
  • Sesame seeds   
  • Onion sprouts
  • Thick marine salt


Directions:
Grate fresh ginger to taste and mix it with tangerine juice and a couple of soya sauce tbs. We can use canned tangerine juice if it is of good quality. Dice tuna fillets, season lightly and let them marinade in the previous mix for about 15 minutes approximately. Skewer tuna dices on a bamboo stick and brown them on a Magefesa Mesana grill until perfectly browned outside and done to perfection inside.  Serve it with some powered sesame seeds and onion sprouts. Accompany with soya and teriyaki sauces.       

 
Chicken yakitori and tempura     

Ingredients:   

  • 400 gr. Chicken breast     
  • 1 green pepper     
  • 1 red pepper  
  • 1 carrot     
  • Wasabi    
  • Tempura flour     
  • Olive oil    
  • Salt


Directions:
Cut the chicken breasts into 5 or 6 cm strips long and 1, 5 cm wide.  Season and dress with wasabi. Julienne peppers and carrots, the same size as the chicken. Skewer the pieces of chicken on a bamboo stick and alternate it with pieces of vegetables. Mix tempura flour with cold water in a bowl until the dough is slightly thick. Heat plenty of oil in a Magefesa Vitalia sauté pan. Once the oil is hot, dip the skewers in tempura and fry them until brown. Serve yakitoris accompanied by a salad and romesco sauce. 

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