Stick That!

Since ancient times skewered foods rock

by Sunny Petersen

The origin of the kebab or satay or shish kebab… basically anything grilled on a stick is a little sketchy. Some say it originated in the Near east and has a Parisian origin, while others insist that it’s Asian. It’s invention may lie in the short supply of cooking fuel in ancient times making the cooking of large cuts of meat difficult. It’s been said that Turkish soldiers would roast their meats over an open flame using their swords, turning them slowly so as not to burn their hands and then eating them straight off the blade. If they were attacked their sword was at the ready.

Shish kebab actually translates to goblets of meat roasted on a spit. Today we call them skewers and the tradition of cooking on an open flame continues. Whether the menu features beef or lamb, chicken or fish, the food just seems to taste better and plate magically when placed end to end with vegetables and herbs, making each bite a meal in itself. Today’s chefs have an endless array of skewer dishes, each one offering a new twist on an ancient method of enjoying food. The following are some samples of local offerings to tempt your appetite. Please enjoy!

Brewhouse despite its deceptively modest montecito Street exterior, this popular brewery-eatery houses a warm, vibrant ambiance and an amazingly diverse, delicious menu. many locals have undoubtedly enjoyed the famous Bacon-Wrapped Prawns appetizer. Come join the crowd and try a plate of these four giant prawns wrapped in smoked bacon and grilled on an open flame served with homemade BBQ sauce & spicy honey dipping sauce. They taste great with a West Beach Indian Pale Ale, or kick it up a notch with the habanero Pilsner. for reservations call 805-884-4664.

Wine Cask Situated in downtown’s historic el Paseo courtyard, Wine Cask embodies classy comfort and nostalgia as one of Santa Barbara’s long-time favorite restaurants. Indulge in the Grilled Backyard BBQ Steak Skewers at Intermezzo before seating for your main dining room reservation. Two skewers of marinated meyer Ranch Steak (organic grass fed meat, of course) are grilled together with farmer’s market red and yellow bell peppers, onions, and tomatoes over a bed of grilled frisee lettuce. dip these juicy morsels into one or all of three sauces—Gorgonzola cream, homemade BBQ, and the horseradish chimchurri in between sips of a nice Cabernet or the house Pinot Storm. for reservations call 805-966-9463.

Santa Barbara FisHouse Step into this charming, rustic beach house nestled in a lush garden setting on Cabrillo Blvd. and put yourself in the talented hands of Chef Reyes Chegue, the artist behind the delectable Seafood Skewers dinner entree. This creation is a combination of fresh halibut, shrimp, sea scallops, red and green bell peppers, mushrooms, red onion, pineapple, and cherry tomatoes (all fish and vegetable all cut approximately into one-inch cubes to ensure even cooking times). Assembled on skewers, the ingredients are brushed with olive oil and sprinkled with salt and pepper. They are then placed on the grill for approximately 4-5 minutes, and turned over and brushed with citrus butter (softened butter mixed with lemon juice, lemon zest, and parsley), then grilled for 4-5 more minutes. hint: As long as the pieces of fish are cut accordingly (1-inch cubes) you will know that the skewer is done when the shrimp are fully cooked. once done, the kabobs are placed over a bed of white rice, drizzled with Teriyaki sauce, and served with a fresh lemon wedge. enjoy with a light and refreshing Sauvignon Blanc or Chardonnay. If you prefer red wine, a light Pinot Noir would be fine. for reservations call 805-966-2112.

Fresco Cafe Sweet and bold simplicity characterizes the Grilled Shrimp & Salmon Skewered Salad developed by co-owner Adam Brouillard, and whipped up by Chef Jason Russell every Thursday. Three jumbo prawns are flanked by two generous pieces of Pacific wild salmon, all lightly seasoned and placed on a fresh salad of organic baby arugula tossed with a sweet basalmic vinegar reduction dressing, lightly breaded fried shallots, crumbled goat cheese, toasted pine nuts, and red and yellow teardrop tomatoes. enjoy this delightful entree with a dry Pinot Grigio while dining al fresco or in the charming indoor dining area! for reservations, call 805—967-6037.

Hobnob Nestled in Victoria Court, hob Nob is a comfortable yet chic modern-day tavern and lounge that combines cozy comfort with an urban accent. featuring affordable interpretations of Classic California Tavern Cuisine, Chef Luis Araiza also enjoys adventurous forays onto faraway exotic palates. Craving something Asian and spicy? Try the Grilled Chicken Satay with Thai Peanut Sauce as a tantalizing appetizer. The chicken breast is marinated in olive oil, garlic, ginger, orange juice, fresh thyme and rosemary, salt, and pepper. Grilled to juicy perfection, the satay is served with a Thai peanut sauce, comprising peanut butter, fresh ginger, olive oil, fresh squeezed orange, coconut milk, chives minced garlic, crushed black pepper, fresh oregano, and a touch of honey. hobNob recommends sipping fess Parker’s “hodge du Podge” Rhone blend in between succulent nibbles. for reservations call 805564-7100.

Holdren’s Brick-lined walls and a gleaming oldfashioned bar beckon us into this downtown steakhouse and restaurant. feast on the Ultimate Bacon-Wrapped Prawns, which many would argue are as satisfying as a juicy steak. Revel in the generous portion of eight baconwrapped jumbo prawns skewered with red onions and bell peppers, then grilled with a signature homemade BBQ sauce for an irresistible and unforgettable taste sensation. This dinner entree comes with your choice of baked potato, garlic mashed potatoes, rice pilaf, french fries, or veggies. Can also be ordered with a steak for the ultimate in surf and turf, Choose among holdren’s extensive selection of Chardonnays to compliment this satisfying entree. for reservations call 805-965-3363.

Petite Valentien embracing the vision of a true french Bistro, this charming and unique restaurant is a true gem, and so is the Grilled escolar Brochette over Papaya mango Cucumber Salad. A hawaiian fish known for its lovely buttery flavor, fresh escolar is grilled with white mushrooms and red bell peppers and served over a delicious medley of refreshing sliced papaya, mango, and cucumber. The final pièce de résistance is a papayamango fruit coulis garnish. enjoy this french twist on a tropical dish with a fresh, light Pinot Blanc. for reservations call 805-966-0222.

Trattoria Mollie Gently gracing Coast Village Road in montecito, the lovely and charming Trattoria mollie is widely considered one of the “Ten Best destination & Special Restaurants in the World,” and Chef mollie Ahlstrand is known as the favorite chef to the hollywood stars. But beneath all this glitz is a cozy and inviting trattoria, where Italians traditionally gather for ambiance and fare more casual than a ristorante. The dish is a spectacular assortment of fresh salmon, sea bass, mexican prawns, scallops, zucchini, spices and served over a bed of farmers market arugula. mollie suggests a pairing of a local Chardonnay. for reservations call 805565-9381.

Harbor Restaurant dramatic ocen views complement this elegant dish from the sea which features fresh white shrimp that are grilled over high heat and served with a mixture of Asian vegetables and mango salsa over a light saffron risotto. The dish is then finished with a caper butter sauce. The house recommends a crisp Sauvignon Blanc or a Pinot Grigio as a wine pairing to the meal. The harbor restaurant is located at 210 Stearns Wharf. 805-963-3311.

Seagrass New owner and chef Robert Perez gives a whole new meaning to fish on a stick…the Ahi corn dog with mustard soy dip. Amazing! Chef Robert makes what amounts to be an Ahi tuna sushi roll that is rolled in a corn meal batter and quickly fried. The cooking is just long enough for the batter to be done while the Ahi remains rare and moist. The dish is served with a spicy Asian slaw and dipping sauce on the side. A great pairing to the dish A Sauvignon Blanc, or if you’re in the mood, champagne. Seagrass is open for dinner daily. for reservations call 805-963-1012.

Meun Fan Thai Café There’s chicken satay, and then there’s the chicken satay at the meun fan Café on the mesa. You’ll be amazed the rich flavors this quaint little kitchen puts out. Strips of chicken (or beef) are marinated in a house-made Thai paste, then skewered and broiled in the oven. It is served with a house made peanut sauce, fresh chillies, cayenne pepper and garlic for the ultimate taste sensation. It’s the real deal and easy to fall in love with! Take-out is available. 805-8829244.

Paradise Café You can’t say enough about the rich, smoky flavors of the oak wood grill. The skewers, in particular, hit your taste buds with a clean snap that is unique to anything else in town. Several skewer selections are available, including mexican shrimp, local mussels, top sirloin and salmon to name a few favorites. If you ask for a combination, the kitchen will gladly create. The wine list is extensive and local, but the best choice to pair with the oak grill just might be a margarita over ice. for reservations call 805-962-4416.