The box came with three different flavors: citrus rosemary, garlic herb and mexican fiesta. For tonight's trial we were making kabobs out of chicken jalapeno sausages, mushrooms and peppers, and I chose the garlic herb skewers to go with it. My assumption was that the flavor wouldn't be able to compete very well with the flavored chicken sausage, and that the peppers have so little contact area with the skewer that there wouldn't be much transfer to those either. The mushrooms however have a nice neutral flavor, absorbent flesh and abundant contact area. The next time I experiment with these skewers I plan on using a more neutral ingredient combination such as some slightly seasoned chicken or shrimp.
The skewers come with a small recipe book and some nice packaging. The aroma after opening the vacume sealed plastic pouce that each flavor comes in was quite strong but appealing. The skewers are wide and flat, presumably to help transfer the flavor via more surface area. The instructions said to let the kabobs sit for 15 minutes before grilling, so I went out and lit up ol' Smokey Joe.
The chicken sausage comes precooked, so we're really just heating things up and adding some nice grill color. Because of this I let the veggies, particularly the sensitive mushrooms, define how long the kabobs stayed on the grill. We were having some corn too so I let that cook by itself for awhile before adding the kabobs. Total cooking time was roughly 20m, probably only half of that actually involving the kabobs. I'm not going to embed the photo here because some people might find it incredibly gross, but while the grill was working its magic Cassie and I observed an enormous, lepoard spotted slug emerge from a hole in the pavement. If that sounds like something you'd be interested in seeing a good macro photo of, click here and here.
When we took the food off the grill the aroma garlic herb aroma was noticeable and pleasent. It didn't seem artificial as I had assumed it would. When we sat down to eat my expectations regarding how the ingredients would react to the flavor was pretty accurate. The strong hot pepper flavor of the sausage dominated, the peppers didn't have much flavor to them, and the mushrooms were strongly flavored. What I hadn't counted on was the actual aroma that the skewers delivered to the kabobs. Even the sausage had a deliciously interesting aroma to it. I'm looking forward to trying the other two flavors, and hopefully tailoring some more interesting combo recipes to their specific qualities. Overall I would say that despite appearing to be slightly gimmicky on first pass, these skewers can really add some aromatic presence to the proper kabob ingredients.
Posted by Nat Tarbox.