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Garlic Kebabs |
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Serves: 4 Print this RecipeKOREA Special Equipment: 8 large toothpicks (no soaking necessary) These tiny kebabs traditionally accompany Korean grilled meats, like Korean Sesame-Grilled Beef (bool kogi). The grilling imparts a delicate charcoal flavor, while the foil covering prevents the garlic cloves from burning. 2 to 3 heads garlic (for 24 large cloves) 1 tablespoon sesame seeds, Asian (dark) Salt and freshly ground black pepper, to taste 1. Preheat the grill to high. 2. Break the heads of garlic into cloves. Peel each clove (see Note). Skewer the garlic cloves crosswise on toothpicks, 3 cloves to a toothpick. Brush the cloves with sesame oil and season with salt and pepper. Loosely wrap each kebab in aluminum foil. 3. When ready to cook, arrange the packets on the hot grate and grill the garlic until tender, about 5 minutes per side, turning with tongs to ensure even cooking. Remove the foil the last few minutes to allow the garlic to brown lightly. Serves 4 to 8 Note: To loosen the skin, gently flatten the clove using the side of a cleaver. Or use a flexible tube-shaped garlic peeler. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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