It's essential. The vegetables have very different cooking requirements. You just want to put grill marks on the tomatoes (and I prefer the peppers that way too) but you need the onion and mushrooms cooked all the way through.
@@alexandernorman5337 Hey thanks, funny how grilling my whole life with skewers and overcooking meat and raw vegetables....hey, cooking is like wisdom, never ending knowledge! Cheers
I do an old Turkish/Greek/Persian trick with my Brochettes, I cook all my meat on one set of skewers and the vegetable with a little meat fat on another set of skewers. I also prefer to use my broiler if I can’t use my open grill. I also like to add a mixture of lemon juice and olive oil at about the half-way point to glaze the souvlaki. This isn’t a French way of doing it, but it is a way I like to do. Always works. I always get med-rare red meat when I do them this way.
I'm a Slavic person. We have shashlik in our cuisine. It is made in a similar way to that. This type of thing is common in many different countries in the world. That looks really good. It's nice with rice too. Cheers, Stephane!
I love using my Lodge cast iron grill pan. It does such a great job of getting the marks that are so pleasing to the eye. It's easy to use and maintain as well. I've made beef skewers on it several times, and they come out so well, er, I mean, medium rare.
Actually, the vegetables are my favorite if they are nicely charred. My problem is they never cook enough. This solves that problem! Now....about my smoke alarms.....
Have you tried using Avocado oil? It has a low smoke point for high heat, up to a certain point. But I know not sure what point that is. But it does hold well for me.
TH-cam has a tendency to read my mind: I have a large cast-iron skillet, and was just thinking of some kind of brochette/kebab. Then this shows up on my feed! I'm absolutely doing this on the weekend! I really enjoy your channel by the way - French cuisine is fantastic, but can be intimidating, and your channel makes everything seem approachable!
To avoid overcrowding on the skewers in a small grill pan (I have a square one 210cmx320cm), would it not be practical to cook the meat on their own nicely spaced then cook the veg separately. Then assemble them later for presentation after a quick warm-up or keep them warm in an oven until ready to assemble?
Mate, you live in Australia. They are not bell peppers here - they are capsicums. If you used the French term (poivron), then that might make more sense than using the US term!
Highly debated and contentious, but in the US, many would just call that 'grilling'. If it was over coals, it would be 'charcoal grilled'. For many, 'BBQ' means slow roasted/cooked over indirect heat of coals or wood. The slow-cooked definition has more historical linguistic support. Also, many would expect BBQ to have a sweet/sour sauce (either mopped on while cooking, or just dipped at the end). Whatever you call it, it looks delicious!
Yeah, it's funny how in the US we have our "food wars" and whose best. Best BBQ, Texas? Memphis? KC?.... I like St. Louis style. Best Pizza, New York? Chicago? Umm..Detroit for me! Best Biscuits and gravy, absolute best anywhere south of the Mason Dixon line, hands down end of story! Ha ha! But yes Stephane's skewers look great.😊
Stéphane, je suis très déçu que tes récentes vidéos n'aient pas grand-chose à voir avec la cuisine française traditionnelle. Il me semble que tu l'aies ainsi planifié, pour que uniquement les abonnés à tes cours puissent apprendre la vraie cuisine française. C'est dommage!
I noticed that you are using a Staub grill pan. Are you happy with it? Would you suggest this as a grilling pan or do you prefer others? I am looking to replace my grilling pan and i like the look of the one you're using. Those brochettes look DELISH by by the way😋!
Well, I was going to make smash burgers this weekend but now I've changed my mind, and since I have a charcoal grill I'm making good ol' chicken kebobs and have my husband grill them up. I make my skewers almost this way. I use bell pepper(peeled) onion, mushroom, cherry tomato and zucchini.( I use chicken, it's just my preference.) Skewer everything up and marinate it in a basic vinegarette. I really do like the idea of lightly sauteeing the veggies first, I'll do that. Stephane if you ever have access to a smoker/charcoal grill I highly advise you to cook on it. The smokey flavor is fantastic! And if you don't then maybe try some liquid smoke in your marinade, use sparingly. Serve with rice, a simple salad, red wine and hunger.... Enjoy!
Thank you so much for the tip. I looked it up and it does look good. Does it hold well if what you’re grilling has vinegar or lemon in it? I destroyed my Le Creuset when I was grilling peaches with vinegar (and possibly with brown sugar?) in it.
I have an electric induction cooktop. It does get hot too, but you just have to be patient. Unlike using gas that’s much faster. When I use my griddler for pancakes, I see the difference on how quickly the later batches needed to get turned over right away compared to the first batch.
I think that you can cook anything without oil in this pan...but I am not sure what happens when you want to use oil...cause oil falls into those little "canyons" ....while the food remains on the "top of the canyons"... so I can't figure out what would be the use of oil in this pan...but I am an absolute amateur, I don't know anything about cooking, zilch...so I hope that someone more knowledgeable will explain how it really goes.
Before you use a Cast Iron pan of any sort, you have to Season it. Those Black Specks, on your food are from an unseasoned pan... Sheesh! Everything else is Great :-)
What is a bloody "bell pepper"?! In the UK, Australia and New Zealand we don't use that term! Please don't employ "You Tube-isms" when learning English :(
The term "bell pepper" is not a "You Tube-ism". It's the common term for the vegetable used in the United States. I understand that you might be frustrated at "Americanisms", but the simple fact is that it's the most prevalent variant of our language. And many of Stéphane's viewers are from there. So it's reasonable for him to use that term instead of the one you're more familiar with. Here's the data, in case you're interested: The US has ~258500000 speakers of English as their first language. Whereas, the combination of the UK, AUS & NZ has ~79700000, or 30.8% of the US. Adding up the top 8 countries aside from the US (UK, Nigeria, Canada, Australia, Pakistan, South Africa, Republic of Ireland, New Zealand), it is 62.6%.
Bell peppers are peppers that look like bells(to me) and are fairly popular in the US, especially where I am in Arizona. I've seen them in the grocery store listed as "capsaicin pepper." I don't care what they are called but I do know they go great with making skewers.
@@Tony-InLosAngeles Ah...you'd have a point if he'd used it's original name. Hey I don't want to make a mountain out of a bell pepper but an Australian poster asked him why in the heck he used the American term when he lives in Oz. Answer: you tube. Language is developing uniformity , vocab shrinking alarmingly and regional expressions disguarded - to be replaced with a particular kind of ebonic, or American, Slang terminology, themselves adopted from Jamaican terms mostly(not in this case tho'). I'm all for language evolving, but this a few Apps destroying the cultural heritage of kids from all over the world. Sorry you're all on the end of one of my soap-box peccadilloes and thank you all for taking the time to kindly explain something to a stranger.
I love your cooking presentations and the recipes you choose to share. Thank you for that. Now, I want to make a critical statement, not to embarrass you or to denigrate you as I understand English is a second language for you, but to help you in your English usage. Please do not use the phrase, "all what I'm gonna do." It would be better English grammar to say, "what I am going to do," or "the only thing I will have to do." Thanks again for your culinary presentations.
Respectfully, there is something to be said for endearing use of Franglais; my late French mother spoke English longer than I did but some things she never got, bless her heart. I would never have rubbed her nose in it.
@@allonszenfantsjones 50 years ago, I married a French girl. She spoke nearly perfect English with almost no accent. There were two mistakes that I remember her making. She pronounced 'recipe' with two syllables like recite and she would say "I'm going with you amn't I?" I loved her mistakes but I corrected her, explaining that the proper form was "I'm going with you, ain't I?
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I like the idea of pre-cooking the non-meat things, it gives you the opportunity to cook the meat to your liking doneness.
It's essential. The vegetables have very different cooking requirements. You just want to put grill marks on the tomatoes (and I prefer the peppers that way too) but you need the onion and mushrooms cooked all the way through.
@@alexandernorman5337 Hey thanks, funny how grilling my whole life with skewers and overcooking meat and raw vegetables....hey, cooking is like wisdom, never ending knowledge! Cheers
Porthos, Athos, & Aramis are now awaiting their repast, monsieur. D'Artagnan accepts your your duel ,en guard!!
I do an old Turkish/Greek/Persian trick with my Brochettes, I cook all my meat on one set of skewers and the vegetable with a little meat fat on another set of skewers. I also prefer to use my broiler if I can’t use my open grill. I also like to add a mixture of lemon juice and olive oil at about the half-way point to glaze the souvlaki. This isn’t a French way of doing it, but it is a way I like to do. Always works. I always get med-rare red meat when I do them this way.
I just made the same comment not seeing this. My Turkish friend showed me some huge meat skewers. Beef. Chicken. Liver.
I'm a Slavic person. We have shashlik in our cuisine. It is made in a similar way to that. This type of thing is common in many different countries in the world. That looks really good. It's nice with rice too. Cheers, Stephane!
Viva La France.
Absolutely love your sense of humor!! Thank you
😋
I love using my Lodge cast iron grill pan. It does such a great job of getting the marks that are so pleasing to the eye. It's easy to use and maintain as well. I've made beef skewers on it several times, and they come out so well, er, I mean, medium rare.
Actually, the vegetables are my favorite if they are nicely charred. My problem is they never cook enough. This solves that problem! Now....about my smoke alarms.....
Have you tried using Avocado oil? It has a low smoke point for high heat, up to a certain point. But I know not sure what point that is. But it does hold well for me.
Nice, haven't had skewers in ages. I like to pop some cubes of halloumi or similar cheese on with my meat & veg. Just adds another texture & taste.
yeah skewers are good actually
Pro tip. Soak your sticks in water. It will stick better on the meat.
TH-cam has a tendency to read my mind: I have a large cast-iron skillet, and was just thinking of some kind of brochette/kebab. Then this shows up on my feed! I'm absolutely doing this on the weekend! I really enjoy your channel by the way - French cuisine is fantastic, but can be intimidating, and your channel makes everything seem approachable!
This came out absolutely perfect! Thanks so much for the great recipe. Today I'm looking to the same recipe with chicken thighs!
doh! I've made many variations of this many times and I never thought to slightly pre-cook my mushrooms. sigh. Thanks.
it works great actaully
Me too. I feel stupid.
To avoid overcrowding on the skewers in a small grill pan (I have a square one 210cmx320cm), would it not be practical to cook the meat on their own nicely spaced then cook the veg separately. Then assemble them later for presentation after a quick warm-up or keep them warm in an oven until ready to assemble?
Masha,Allah, wonderful 👍👍🏽👍👍👍👍🏼👍🏽👍🏾👍🏿
Presentation aside, I like to do meat only skewers and vegetables only skewers. Easier to cook each IMO.
Mate, you live in Australia. They are not bell peppers here - they are capsicums. If you used the French term (poivron), then that might make more sense than using the US term!
Yes I'm in the UK and had no idea what a "bell pepper" was for ages.
@@annabizaro-doo-dah In Canada, we call them bell peppers. I've heard the term capsicum in Asian cuisine. Cheers!
Non-meat things. Best description
You should soak the skewers beforehand so that they don’t burn
They will burn on a open flame, but not in a pan where they are not even touching the hot surface.
Great, I recently got myself a cast iron grill pan and will prepare the great skewers.
They do look pretty tempting. I have done skewers before, but a good marinade would help a lot
yeah it’s pretty good to use a marinade
A simple chimichurri for a dipping sauce works wonders too. Not french, but very, very good.
Highly debated and contentious, but in the US, many would just call that 'grilling'. If it was over coals, it would be 'charcoal grilled'. For many, 'BBQ' means slow roasted/cooked over indirect heat of coals or wood. The slow-cooked definition has more historical linguistic support. Also, many would expect BBQ to have a sweet/sour sauce (either mopped on while cooking, or just dipped at the end). Whatever you call it, it looks delicious!
Yeah, it's funny how in the US we have our "food wars" and whose best. Best BBQ, Texas? Memphis? KC?.... I like St. Louis style. Best Pizza, New York? Chicago? Umm..Detroit for me! Best Biscuits and gravy, absolute best anywhere south of the Mason Dixon line, hands down end of story! Ha ha! But yes Stephane's skewers look great.😊
... "non-meat things" ... hahaha
🙂
@@FrenchCookingAcademy , I like the phrase 🤗
the intro was so LOUD... LOL
"Non Meat Things" that is exactly how I group food..."Meat" and "Non Meat"!
I use red onion and do meat and veg separately
I flavour veg with Greek mix and meat with Cajun spice
Stéphane, je suis très déçu que tes récentes vidéos n'aient pas grand-chose à voir avec la cuisine française traditionnelle. Il me semble que tu l'aies ainsi planifié, pour que uniquement les abonnés à tes cours puissent apprendre la vraie cuisine française. C'est dommage!
I noticed that you are using a Staub grill pan. Are you happy with it? Would you suggest this as a grilling pan or do you prefer others? I am looking to replace my grilling pan and i like the look of the one you're using. Those brochettes look DELISH by by the way😋!
Thank you very much for getting us home ..love you ❤️
When I grill on the stove I finish the meat, etc. with a dome and my smoke gun with wood chips.
This is a great video I am a big fan of grillpans and love to use them when I cook
Chef,what time teach make french mother sauce? Thank you so much!
Well, I was going to make smash burgers this weekend but now I've changed my mind, and since I have a charcoal grill I'm making good ol' chicken kebobs and have my husband grill them up. I make my skewers almost this way. I use bell pepper(peeled) onion, mushroom, cherry tomato and zucchini.( I use chicken, it's just my preference.) Skewer everything up and marinate it in a basic vinegarette. I really do like the idea of lightly sauteeing the veggies first, I'll do that. Stephane if you ever have access to a smoker/charcoal grill I highly advise you to cook on it. The smokey flavor is fantastic! And if you don't then maybe try some liquid smoke in your marinade, use sparingly. Serve with rice, a simple salad, red wine and hunger.... Enjoy!
thanks
It's the quality of the pan that will determine your results here. I'd recommend a Crane grill pan, it's excellent quality. High ridges. Pre seasoned.
Thank you so much for the tip. I looked it up and it does look good. Does it hold well if what you’re grilling has vinegar or lemon in it? I destroyed my Le Creuset when I was grilling peaches with vinegar (and possibly with brown sugar?) in it.
one like for the musceteer!
Surely they have open wood or charcoal fire grills outside in France? THIS is what makes it barbeque, not cooking on a pan inside!
You use a gas stove. I doubt if I can get the grill pan hot enough on an electric stove.
I have an electric induction cooktop. It does get hot too, but you just have to be patient. Unlike using gas that’s much faster. When I use my griddler for pancakes, I see the difference on how quickly the later batches needed to get turned over right away compared to the first batch.
{ 😊
"non-meat things" luv it!
👍🏻🇫🇷🥘
FIRST !!
Well done, what a great dish. cheers.
Wow!
Looks great
Magnifique!
perfect
The marinade really looks like pesto😎
🙂
I think that you can cook anything without oil in this pan...but I am not sure what happens when you want to use oil...cause oil falls into those little "canyons" ....while the food remains on the "top of the canyons"... so I can't figure out what would be the use of oil in this pan...but I am an absolute amateur, I don't know anything about cooking, zilch...so I hope that someone more knowledgeable will explain how it really goes.
Nice brochete chef am gona try it.
👍
Can I use any herbs of my choice?
no :(
@@schnibist Haha.
@@schnibist LOL!!
raw meat lolz
Before you use a Cast Iron pan of any sort, you have to Season it. Those Black Specks, on your food are from an unseasoned pan... Sheesh! Everything else is Great :-)
As he said, it was a pre-seasoned pan, as a lot of them are today. The "specks" you referred to are probably the herbs from the marinade.
What is a bloody "bell pepper"?! In the UK, Australia and New Zealand we don't use that term! Please don't employ "You Tube-isms" when learning English :(
The term "bell pepper" is not a "You Tube-ism". It's the common term for the vegetable used in the United States. I understand that you might be frustrated at "Americanisms", but the simple fact is that it's the most prevalent variant of our language. And many of Stéphane's viewers are from there. So it's reasonable for him to use that term instead of the one you're more familiar with.
Here's the data, in case you're interested: The US has ~258500000 speakers of English as their first language. Whereas, the combination of the UK, AUS & NZ has ~79700000, or 30.8% of the US. Adding up the top 8 countries aside from the US (UK, Nigeria, Canada, Australia, Pakistan, South Africa, Republic of Ireland, New Zealand), it is 62.6%.
Bell peppers are peppers that look like bells(to me) and are fairly popular in the US, especially where I am in Arizona. I've seen them in the grocery store listed as "capsaicin pepper." I don't care what they are called but I do know they go great with making skewers.
“BELL PEPPER” The common name of the genus Capsicum 🫑! And being it is native to the Americas I guess you should learn that.
@@Tony-InLosAngeles Ah...you'd have a point if he'd used it's original name. Hey I don't want to make a mountain out of a bell pepper but an Australian poster asked him why in the heck he used the American term when he lives in Oz. Answer: you tube. Language is developing uniformity , vocab shrinking alarmingly and regional expressions disguarded - to be replaced with a particular kind of ebonic, or American, Slang terminology, themselves adopted from Jamaican terms mostly(not in this case tho'). I'm all for language evolving, but this a few Apps destroying the cultural heritage of kids from all over the world. Sorry you're all on the end of one of my soap-box peccadilloes and thank you all for taking the time to kindly explain something to a stranger.
@Anna Twink, don’t sound like a snob. It is good to learn new things. Stephan adjusted and is flexible, and I’m sure you have that ability?
I love your cooking presentations and the recipes you choose to share. Thank you for that. Now, I want to make a critical statement, not to embarrass you or to denigrate you as I understand English is a second language for you, but to help you in your English usage. Please do not use the phrase, "all what I'm gonna do." It would be better English grammar to say, "what I am going to do," or "the only thing I will have to do." Thanks again for your culinary presentations.
Respectfully, there is something to be said for endearing use of Franglais; my late French mother spoke English longer than I did but some things she never got, bless her heart. I would never have rubbed her nose in it.
@@allonszenfantsjones 50 years ago, I married a French girl. She spoke nearly perfect English with almost no accent. There were two mistakes that I remember her making. She pronounced 'recipe' with two syllables like recite and she would say "I'm going with you amn't I?" I loved her mistakes but I corrected her, explaining that the proper form was "I'm going with you, ain't I?