Skewers are easy and fun to make. Here are our proposals
You eat with your hands just like a finger food, but finger food is not. We are talking about the skewer, a super versatile dish that puts joy and prepares really quickly.
There are skewers for all tastes. Aperitifs are generally based on fruit, cheese, omelettes and cold cuts. Then there are those with meat, those with fish, only vegetables, and finally those with caramelized fruit or pieces of cake and marshmallows. There are those cooked on the grill and those stewed, and the skewers can also be fried.
We offer you the classic skewers, a second dish that puts everyone in agreement and that prepares without too much effort.
Before moving on to recipes, though, we want to give you some advice on how to assemble the pieces and cook them.
How to make meat skewers
As for meat skewers variations on the theme are endless, but the basic ingredient is still the meat, which must be lean, cleaned of its connective tissue and all fat parts. The meat should be cut into cubes of the same size, or about 4 cm of side. It is better to use skewers with a square or rectangular section, because on the round ones the pieces tend to rotate when they are turned and do not cook well.
How to make fish skewers
As for the fishon the other hand, all types can be used except for very delicate ones such as sole. Salmon, swordfish, shrimp, scampi, cuttlefish and baby octopus, must be cleaned and washed and then assembled. They are cooked in a very short time in a pot, on the grill or even in the oven. Like meat skewers, even fish skewers can be marinated and enriched with vegetables and aromatic herbs.
Skewers prepared by the editorial staff of La Cucina Italiana
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