Monster Hunter World: Kebabs

The rush of the hunt. The elegance of the whole ordeal just gets to me. There’s something… poetic about the process. I start by chowing down on a seriously delicious platter of meats, cheeses, and of course a good drink. I assemble a strategy and a perfect set of gear to match. I know my prey. I know where it sleeps. I know its weaknesses. As I venture out, I immediately recognize the mighty footprint of my mark. Through the woods, under some brush, and behold, there it is, standing out in the open as if to say “Challenge Accepted.” In one graceful motion I unsheathe my weapon and point it forward. A battlecry, a charge, a swing, and like that, a…
A… wait WAIT IT’S RUNNING AWAY? GET BACK HERE, COWARD. I’M GOING TO DESTROY YOU. I’M COMING! YOU THINK YOU ARE SUCH A TOUGH GUY! SO G-GET BACK HERE COWARD. COME ON! I HATE YOU! Ahhhhhh man…

The Monster Hunter franchise is not one I’ve ever sought out. I have not picked up Monster Hunter World yet but will be getting it the moment the PC version is released. The main allure of this entry is the possibility to enjoy the game with my husband. With the release of the game on the PC, we will be able to adventure around the world and hunt amazing monsters together. My friend Keenan did pick it up and was kind enough to share these beautiful images of his character. Look at that amazing armor! I can’t wait to dive into this game and wear the most ridiculous armor possible.

The real reason this game caught my attention was, to no one’s surprise, the food. When the first trailer came out showing Meowscular Chef and his crew cooking up a delicious meal, I knew I had to pick the game up for research. The beauty of the food in this game just makes my mouth water. Your character’s excitement to eat the meal basically sums up my feelings. I do plan on making many of the elements from this platter in the future. For now, we will be focusing on the kebabs in this platter. This meal comes with three different protein kebabs, a shrimp, a beef, and a chicken. Each of them have a unique marinade to compliment the protein perfectly. I do recommend making these outside on a charcoal (or gas) grill, but you can cook these indoors on a grill pan on the stove. Cook times will be different and I recommend using a thermometer to check each meat’s temperature.

Ingredients:
Shrimp Skewer
20 shrimp, cleaned and tails left on
1 tbsp (20 g) garlic paste
¼ cup (55 g) olive oil
1 tsp (4 g) red wine vinegar
juice of 1 lemon (55 g)
1 tbsp (2 g) oregano
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp (5 g) sugar
5 wooden skewers

Place all the ingredients in a ziplock bag and toss to coat the shrimp. Seal and refrigerate for at least 1 hour to a maximum of 3 hours.

Take your wooden skewers and let them sit in water for 30 minutes. This will prevent them from burning on the grill. Pierce the shrimp with a wooden skewer. Place 4 pieces of shrimp on each skewer. Preheat your grill. Once the grill is nice and hot, oil the grate to prevent the skewers from sticking. Cook directly over the heat and cook for about 2 minutes per side or until the shrimp is no longer transparent.

Beef Skewers
1 ½ lb (800 g) boneless beef rib, cut into large cubes
2 tbsp (40 g) garlic paste
¼ cup (55 g) olive oil
1 tbsp (10 g) steak sauce
3 tbsp (37 g) red wine vinegar
juice of 1 lemon (50 g)
2 tbsp (4 g) oregano
1 tsp (3 g) cardamom
1 tsp (4 g) salt
2 tsp (1 g) pepper
2 tsp (10 g) brown sugar
6-8 wooden skewers

Place all the ingredients in a bowl and toss to coat the beef. Cover and refrigerate for at least 1 hour to a maximum of 3 hours.

Take your wooden skewers and let them sit in water for 30 minutes. This will prevent them from burning on the grill. Pierce the beef with a wooden skewer. Place 4-6 pieces of beef on each skewer. Preheat your grill. Once the grill is nice and hot, oil the grate to prevent the skewers from sticking. Cook directly over the heat and turn the skewers every 3-4 minutes until each side of the skewer has a nice char.

Chicken Skewers
2 lb (975 g) chicken breast, cut into large cubes
3 tbsp (60 g) garlic paste
1 cup (260 g) greek yogurt
¼ cup (55 g) olive oil
3 tbsp (37 g) red wine vinegar
juice of 1 lemon (50 g)
2 tbsp (4 g) oregano
1 tsp (0.5 g) pepper
1 tbsp (10 g) salt
1 tsp (3.5 g) paprika
6-8 wooden skewers

Place all the ingredients in a bowl and toss to coat the chicken. Cover and refrigerate for at least 3 hour to a maximum of 6 hours.

Take your wooden skewers and let them sit in water for 30 minutes. This will prevent them from burning on the grill. Pierce the chicken with a wooden skewer. Place 4-6 pieces of chicken on each skewer. Preheat your grill.

Once the grill is nice and hot, oil the grate to prevent the skewers from sticking. Cook directly over the heat and turn the skewers every 3-4 minutes until each side of the skewer has a nice char.