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Kebabs - Home Cooking Dish of the Month (July 2013)

Welcome to the reporting thread for the July Dish of the Month. This month we will be cooking Kebabs. Please use this thread to report on your kebabs. Tell us your ingredients, your technique, and your outcome. And please feel free to include your photos!

If you are reporting on a recipe, please remember to paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

I'll close with a photo from Wikimedia Commons. A pair of firedogs from 17th century BCE, with slots aligned to hold the skewers. Let's take our place in kebab history this month!

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  1. Linda, as you know we've been in Turkey recently. I've brought back SO many spices and a couple of cookbooks. Hopefully I can contribute to this. Thanks for the reminder!

    1. Seriously? Didn't we all pretty much just agree (as much as we ever do) that this is right up there on the "most over-rated foods" list?


      6 Replies
      1. re: tzurriz

        I don't know the "we" of which you speak, but this group doesn't seem to agree with that stance! This is the dish we chose. I think it will be fun.

        1. re: L.Nightshade

          There are kebabs and then there are KEBABS :)

          1. re: L.Nightshade

            I guess my humor didn't come through. I was referring to a different thread. Apologies.

            1. re: tzurriz

              I got your joke. Same thought came to my mind when I saw the title.

              1. re: Bkeats

                Thank you! It is nice to know I'm not COMPLETELY off base. ;)

              2. re: tzurriz

                What thread? One of my beloved Döner Kebab threads? Say it isn't so.

          2. My man makes killer lamb shish kebabs. He has a leg of lamb cut up into 2x2" chunks, cleaned of the silver skin and trimmed of some of the fat.

            The chunks are marinated overnight in olive oil, fresh rosemary, oregano, mint, parsley and thyme, as well as chopped up garlic cloves and sliced onions.

            Then they're threaded on skewers (no durr) and grilled to med-rare. Always fantastic. Sometimes we'll add onion slices or peppers on the skewer, but it's not necessary.

            Serve immediately. A squeeze of lemon or a tzatziki dip make good companions for the meat.

            4 Replies
              1. re: L.Nightshade

                It is. We never have any leftovers, regardless of how much meat we make. Ok, maybe a couple of pieces sometimes. Rarely, tho.

              2. re: linguafood

                Oh, man. When I read this yesterday I pulled a 2.5# leg of lamb out of the freezer and thawed it to slice. Then marinated in all but the fresh rosemary and onion, but seriously heavy on the garlic. And grilled it this evening.

                Well my husband went to the gym before dinner but I've already eaten all the lamb I can squeeze in. Plus grilled corn. And some of C. Hamster's pineapple rings in rum/brown sugar/gochujang.
                ( http://chowhound.chow.com/topics/908107


                Seriously lovely recipe. :)

                1. re: DuchessNukem

                  Glad you enjoyed it. It's an all-time fave @casa lingua.

              3. Thanks to CH I got a cheap subscription to Saveur. First issue arrived today and it's the grilling one. They have some very specific instructions for Turkish kebabs. Looking forward to checking them out.

                11 Replies
                1. re: c oliver

                  What luck! A trip to Turkey, a kebab thread, and a new magazine with a related article. Can't wait to hear more!

                  1. re: c oliver

                    Was it these? I have them pinned and am very intrigued by them http://www.saveur.com/article/Recipes...

                      1. re: c oliver

                        Those looked delicious too. I need to find a good source for ground lamb.

                        1. re: juliejulez

                          We grind our own meat but I'm wanting lamb shoulder which isn't readily available. Which is darn silly cause this is old Basque sheep herding country. What I really want is to buy a couple of (cut and wrapped!) lambs for the freezer.

                          1. re: c oliver

                            You may find this article about lamb feeding / source for meat of interest.

                            1. re: MidwesternerTT

                              What a great article!!! I'm going to forward it to our local co-op and ask them to send it along to the grass-fed sheep farmers. Thanks.

                        2. re: c oliver

                          I've cooked both of the above Saveur recipes. They were both very good. I would note that the chicken recipe calls for a cup of olive oil in the marinade, which I thought was completely unnecessary. Probably 1/4 or 1/3 cup would be sufficient.

                          Both of these recipes come from a famous kebab master or "usta," from Gazientiep. Paula Wolfert has several different recipes from the same source in Cooking of the Eastern Medditerranean, which I am looking forward to working through this summer.

                        3. re: juliejulez

                          I made these on Thursday--they were delicious. As were the skin-on legs I marinated using the same recipe.

                          I tripled the recipe and was briefly concerned about the amount of heat, but it was perfect. And with commercial red pepper paste it would be very easy. I didn't have any on hand so making my own added an hour to the process.

                          If I was serving them to a big crowd with some who don't do spicy food I might reduce the chile a bit or serve it with a yogurt/olive oil/mint sauce to soak up some of the heat.

                          1. re: pluralofcow

                            Ohh thanks for the report! I purchased aleppo over the weekend, and still need to locate the pepper paste (or make my own). I've just figured out there's a middle eastern market not TOO far from my office so I might make a jaunt there this week to see what they have.

                      2. A Midwestern, not at all Middle Eastern, variation. This recipe my Mom originally got & modified from a 1950's magazine has been a family favorite for years. We'd have it a few times each summer, always with beef although the recipe also suggested lamb shoulder. I used some beef Tri Tip steak for the first time Sunday and even with only marinating 2 hours this is still wonderful.

                        As others have commented, it seems no matter how much you make there's seldom leftover kebabs - kebobs - kabobs. (Did I miss the discussion on spelling variations?) But the 2 of us did have enough left for a second, smaller-portion, meal, so the "serves 4" notation is about right.

                        1 1/2 lbs meat (beef round), cut into cubes

                        1/2 c. catsup
                        1 tsp. salt
                        2 T. sugar
                        2 T. A-1 steak sauce
                        2 T. cider vinegar
                        2 T. Worcestershire sauce
                        1/4 c. water
                        2 T. salad oil

                        Place cubed meat in bowl. Combine all remaining ingredients in saucepan and heat to boiling. Pour over meat, and let stand in refrigerator several hours or overnight.

                        String on skewers and cook over hot coals - we cooked about 12 minutes total for medium-well done. Reheat marinating liquid (to boiling, for food-safety) for sauce.

                        Serves 4.

                        1. We're staying waterside for the weekend, so planning some sort of seafood kebab tonight. Whatever looks fresh will get spiced up and skewered.

                          1. I was just able to buy a lamb shoulder from Safeway of all places. I see some kofte kebabs in our future. Unfortunately we're at the lake and all my Turkish seasonings are in Reno. They will meet up on Tuesday.

                            1. Ugg! I'm displaced from home during my remodel this month (5 more weeks to go). I miss my herbs and spices so much. I'll have to wait until I'm in my nice new pad to contribute to this months HC DOTM.
                              The sriracha glazed chicken kabobs on the BA cover will be on my list. As well as some yummy lamb kabobs. Last month I marinated pork in OJ and garlic, and a possibility to do in my current living situation. They were wonderful! I also love to do shrimp kabobs, perfect for me since I'm the only one in the house who eats shrimp!

                              12 Replies
                              1. re: pagesinthesun

                                All your plans sound great! I'll have to seek out that BA sriracha chicken kabob.

                                I feel your pain with your absent spices. I've now got a mini-pack of about 30 spices in tiny plastic bags that I take when we go on a vacation when our lodging has a kitchen!

                                1. re: L.Nightshade

                                  I think these are the ones: http://www.bonappetit.com/recipes/201... I pinned it on Pinterest the other day and will probably make them soon.

                                  1. re: juliejulez

                                    Oh thanks! I'll certainly have to try those, they look gorgeous!

                                    1. re: L.Nightshade

                                      Don't they? I wish my food turned out looking like it does in the magazine photos, but at least it usually tastes good :)

                                    2. re: juliejulez

                                      That looks amazing, and I like spicy foods. My only concern is that 1/4 cup of fish sauce sounds like a lot. But then again, it got good reviews so I'll give it a shot.

                                      1. re: ludmilasdaughter

                                        Yeah i was thinking of trying a bit less fish sauce and then tasting it to see how it is. 1/4 cup sounds like a lot to me too!

                                    3. re: L.Nightshade

                                      I bought a small plastic storage container (for beads I think) and labeled each insert with spice names - this is my re-fillable spice rack for travel.

                                    4. re: pagesinthesun

                                      I made these last night! Thanks to pagesinthesun for bringing the idea to my attention, and to juliejulez for linking the recipe. They were absolutely delicious! The ingredients for the marinade were perfectly balanced: sweet, hot, salty. I used the proportions just as written, and I used sambal oelek, as suggested. I could happily eat these again tonight, sadly there were no leftovers.
                                      Mr. NS pulled the chicken off the skewers immediately, so I missed a photo of the completed kabobs. I served the meat over plain rice, with a side of stir-fried CSA.

                                      1. re: L.Nightshade

                                        Ooo I'm glad they're delicious, I have them planned for Sunday :)

                                        1. re: L.Nightshade

                                          I made these tonight and agree with L.Nightshade's assessment... perfect balance. I will say, I'm glad I made these when SO wasn't home because these would be too hot for him. So if someone is heat averse, the recipe might need to be tweaked. I loved them though, and will have 3 servings of leftovers to eat too :) I'm thinking they will even be good cold.

                                          I too served over plain (brown) rice, and I did a quick snap pea stir fry with a soy sauce/sriracha sauce.

                                          I forgot to take pictures of mine but they looked pretty similar to L.Nightshades :)

                                          1. re: juliejulez

                                            Glad you liked them too. And lucky you; leftovers!

                                          2. re: L.Nightshade

                                            I finally got to making these last night. Followed the recipe exactly. They were a little too hot for me, though, so I will need to tweak the recipe. My sambal oleek had been in the fridge for a long time, and seemed a little "dry", so it may have been more concentrated than fresh. Served with plain basmati rice and steamed sugar snap peas. They were beautiful to look at as well as tasty to eat.

                                        2. Brazilian Albacore and Shrimp Kebabs with Coconut Milk

                                          This is a recipe we found in Raichlen's Barbecue Bible, which is also online here:

                                          We didn't follow the recipe exactly, but we were definitely inspired by it. We used shrimp and albacore tuna, not swordfish. The seafood marinated in a puree of coconut milk, oil, garlic, onion, red bell pepper, salt, pepper, and parsley. We also added some fresh ginger to the puree. Mr. NS grilled these over a wood fire, skewered with bits of bell pepper and onion.

                                          I have only one bit of advice for a skewer such as this, which is to do the fish on one skewer, and the shrimp on another. The fish was slightly overdone to our taste, but the shrimp was just right. Otherwise, very tasty! I served black bean and rice cakes on the side, a recipe from Mustards Grill.

                                          By the way, the link with the recipe above claims the dish has over 2,000 calories. Which might be true if you drank the coconut milk in the marinade. But it almost all remains in the bowl after the marinating is complete!

                                          3 Replies
                                          1. re: L.Nightshade

                                            That looks sensational LN. I'll have to bookmark that recipe. Lovely.

                                            1. re: Breadcrumbs

                                              Thank you Breadcrumbs! (And I hope you are safely away from the flooding!)

                                              1. re: L.Nightshade

                                                Thanks LN, I managed to get out of the downtown core just ahead of the flooding. Evidently we had more rain in a few hours than the city rec'd during Hurricane Hazel in the 50's. Many folks are still without power and public transit still hasn't returned to normal. We're under another severe weather alert now. The good news is that cooler weather is to follow this storm and we're supposed to get some relief from the rain. Definitely the wettest summer I ever recall.

                                          2. Made tuna and shrimp kebabs this weekend using this marinade: http://www.gourmet.com/recipes/2000s/...
                                            and they were very good! I doubled the recipe and had a lot of marinade left over so I also brushed it on grilled skewered mushrooms and onions - very tasty.

                                            Also skewered some stuffed Padron peppers with a mixture of sauteed Italian sausage, onions, garlic, and oregano with fresh ricotta, mozzarella, and bread crumbs. They were a big hit. Two tips: Pulse the stuffing mixture briefly in the food processor before stuffing, which made it easier to fill the peppers (fewer big chunks), and use two thin skewers at a time, to keep the peppers from spinning around and the stuffing from falling out, which happened the first time I tried this. This is great with mild mini bell peppers, too.

                                            1. Tonight I made "Tandoori Chicken Kebabs" that I found on the blog Budget Bytes. http://www.budgetbytes.com/2011/02/ta... I grilled mine on my outdoor gas grill.

                                              You can see the ingredients on the link. I used too much yogurt because I didn't want a little left over (container is 3/4 cup vs 1/2 cup in the recipe), and I wish I had though to use more spices too. It did have a nice "warmness" to it, but could have used more kick.

                                              I served with grilled zucchini slices that I seasoned with some lemon pepper and garlic salt, and some whole wheat garlic couscous. Overall I'm not sure I'd make this again, but I'll enjoy the leftovers for my lunch for the next 2 days.

                                              3 Replies
                                              1. re: juliejulez

                                                We often fall prey to that "use it all up" trap, then feel like we've diluted the intensity of flavor. But they certainly look wonderful, and the ingredients sound great.

                                                1. re: juliejulez

                                                  Looks good, jj! I understand what the blogger is saying, it will still be good without turmeric, but I think that turmeric does add something flavor-wise as well as color. My sister thinks it has some special ability to boost other flavors and I'm not sure she's wrong. Anyway, your kebabs look great!

                                                  1. re: GretchenS

                                                    Thanks! I like the little bit of whatever it is that turmeric adds. I also read that turmeric also has good health benefits too... apparently it's an anti-inflammatory. I don't have any inflammation issues but I figured it can't hurt :) I've also read it's good to help keep colds at bay. Who knows. It looks pretty anyway!

                                                2. Well, not really kebabs, but I was inspired by the boneless skinless chicken breast thread to cut up 2 chicken breasts in about 1 inch chunks and marinate them for about an hour in Penzey's Greek Seasoning, olive oil, a little fresh oregano, and some grated lemon rind. Grilled them up on bamboo skewers, and dinner was served with some leftover couscous salad and some Greek salad. Great on a hot day, and practically no time in the kitchen.

                                                  2 Replies
                                                  1. re: dkenworthy

                                                    I think we're playing a little fast and loose wit our kebab definition here, so if you marinated your chicken, and skewered them, your'e fitting right in! I don't know what is in Penzey's seasoning, but the oregano and lemon rind sounds like a good start. Did you like them?

                                                    1. re: L.Nightshade

                                                      They were quite good for the minimal effort to make them and the speed of "dinner on the table" which is my hallmark for summer week nights. And my husband (the grillmaster) appreciated how easy it was to get them cooked without worrying about the irregular shape of bscb. I wouldn't serve it for a fancy dinner party, but for just us, great!

                                                  2. Turned the gas grill on high to start for these - red onion, yellow squash and bell pepper kebabs, basted with an herby tamari and grapeseed oil before and during the cooking. Turned the grill down a few notches, gave them a couple of turns and covered the grill about half the time. After 10 minutes the squash was just right- firm but nicely cooked.

                                                    1. Do these count? They were on skewers on the grill. I posted this today in another thread with pix, and the pix are in a lower post.


                                                      If not, please feel free to remove this post, LN. :)

                                                      2 Replies
                                                      1. re: boyzoma

                                                        Don't see why not. Those look so appetizing!

                                                        1. re: L.Nightshade

                                                          Thank you. They turned out perfect. Not dry and so succulent to eat right off the skewers. This is definitely on my repeat this summer.

                                                      2. I made a Jamie Oliver recipe the other night, but with a few tweaks. Satay Chicken Skewers.

                                                        Here's a link to the full recipe, I only made the chicken and the satay sauce;

                                                        These were incredibly easy to make and very tasty. I used an immersion blender to make the sauce and I also followed some suggestions I read in the comment section and added a little cream of coconut. I also used the zest of 1 lime and the juice of 2, and I'm glad I did because otherwise I think it would have been too citrusy.

                                                        I marinated my already skewered chicken in half the sauce, which I accidentally left for 2 days as the SO surprised me by taking me out for supper twice! I cooked them outside on an electric grill. I also smeared some extra satay sauce oven them near the end of their grilling time. I however totally forgot the honey, but it wasn't a big loss.

                                                        Served with grilled potato, scallion, sage and garlic, plus a nice chilled glass of Gewurztraminer. I'll be making these again soon.

                                                        2 Replies
                                                        1. re: Musie

                                                          This looks great. Thanks for including the link, I'd like to try that satay sauce recipe; it sounds so good.

                                                          I think your dog is salivating over that chicken!

                                                          1. re: L.Nightshade

                                                            He was, he sat and watched me cook the whole time, probably made it worse that he loves peanut butter.

                                                            And the satay was good. I was dubious at first because I'd not yet found a nice recipe for satay sauce, there are so many bad ones out there.

                                                        2. I finally got a chance to play along and my grill decided not to cooperate, forcing me to use the grill pan. I made Jamie Oliver's recipe for souvlaki (google souvlaki and most of the first 10 hits you get will relate to that recipe). It was very, very good but I would not marinate it for longer than 2 hours. Mine went about 3 and there was just a suggestion of mushiness. Served it with a whole wheat pearl cous cous and chickpea salad with grape tomatoes, chopped sweet Vidalia onion and parsley, and tzatziki. Would make it all again in a heartbeat, looking forward to the leftovers tomorrow.

                                                          3 Replies
                                                          1. re: GretchenS

                                                            What kind of meat did you use? I find that any marinade containing citrus (I'm just guessing here since I'm not familiar with JO's recipe, but most souvlaki recipes include either lemon juice or rwv) shouldn't go much beyond a couple of hours because it starts breaking down the meat. Making it mushy.

                                                            Was it tasty anyway?

                                                            1. re: linguafood

                                                              Yes it was pork. http://www.jamieoliver.com/recipes/po...

                                                              Very tasty, as I say, I'd make it again in a heartbeat. Thanks for the inspiration!

                                                            2. re: GretchenS

                                                              Ditto Lingua. I see both pork and lamb in my search results and Mr. Berheenia does not do lamb but loves pork.

                                                            3. Okay, I finally TRIED to make Turkish kofte/kebab. We had ground the lamb recently. A little bread soaked in water and squeezed dry, some garlic, Turkish seasoning (the recipe was for red and black pepper, and cumin but I had a blend I got in Turkey), a little grated onion, a tiny amount of water and some salt. This is all kinda/sorta cause I was dealing with a recipe using about 3# of lamb. I clearly had too much liquid ingredients :) You can see from the pix that they started out looking fine but by the time we were ready to put them on the grill, they were falling off the skewers. So we reformed them into patties and cooked. So they weren't kebabs but they sure tasted great!

                                                              6 Replies
                                                              1. re: c oliver

                                                                Forming and maintaining ground meat kebabs through grilling is a formidable challenge that I have taken on with enthusiasm as of late. After consulting with a butcher, a Persian grocer, several websites and YouTube videos, I can offer the following humble suggestions.

                                                                1. Use meat with no less than 20% fat content.
                                                                2. Use beaten egg, torn bread or bulgar as a binding agent.
                                                                3. Make sure the meat mixture is thoroughly chilled before forming kebabs (not every source I consulted agreed with this)
                                                                4. If using onions, try to remove as much liquid as possible before mixing in.
                                                                5. Use a wide, flat skewer, and try to form the meat in a thin, even layer around it (this is the most important factor, IMO).
                                                                6. Don't allow the kebab to directly touch the grill surface (by suspending skewers from kettle sides or using 17th century device pictured in OP) and turn the kebab frequently while grilling so that it cooks evenly.

                                                                Pictured are some koobideh kebabs that I made using 1" skewers purchased from the Persian grocer noted above. I made 16 of these and lost none (although one did began to split)

                                                                BTW, those are beautiful skewers in your photo - where did you get them?

                                                                1. re: equinoise

                                                                  Useful tutorial, especially (for me) the part about not letting them touch the grill. Will have to try that. Thanks!

                                                                  1. re: equinoise

                                                                    Thanks for your experienced advice; a lot of good information here!
                                                                    I have flat skewers, but not nearly as wide as yours. Your skewers look like swords! Which, I imagine, is where skewers originated.

                                                                    1. re: L.Nightshade

                                                                      My local Persian market sells something very similar. Such a wonderful photo from equinoise...made me want to head right over and purchase some!!

                                                                      1. re: Breadcrumbs

                                                                        I can't tell you how much I envy people who have a "local Persian market"!

                                                                    2. re: equinoise

                                                                      # 3 and #6 are going into the repertoire. Thanks A LOT. The skewers were my late MILs, who traveled a lot, but I don't know. Thanks.

                                                                  2. Tonight was veggie kebabs and shrimp kebabs. I cooked mixed veggie together ( zuc, tomato, mushroom, pepper) for a fast grill, then grouped onions together and potatoes together. The separation was mostly based on timing. The shrimp was done On separate bamboo.
                                                                    Served with several fresh salads and dipping sauces.

                                                                    1. I was hoping to make shami kababs or Turkish Ramazan kebabi when I saw the title of this month's thread, but when I realized we are limited to shish/seekh kabobs I got out my skewers and decided not to buck the trend.

                                                                      For my first foray into fish shish kabobs, I marinated mahi mahi in chermoula overnight and skewered with onions, peppers and tomatoes. The chermoula itself was delicious on bread and with the vegetables but didn't quite match the mahi mahi. Perhaps an oilier fish next time.

                                                                      1 Reply
                                                                      1. re: JungMann

                                                                        I liked the sounds of the chermoula w/ the mahimahi, but too bad it didn't turn out quite right. Chermoula with bread sounds fantastic though.

                                                                      2. Pork souvlaki tonight. Boneless "country-style" ribs get their 2-3 hr. bath in olive oil, rwv, oregano, s&p, paprika & garlic powder, then threaded on skewers and grilled.

                                                                        1. Last night was steak & mushroom kebabs. The top sirloin was cubed and marinated for about an hour in EVOO, Worcestershire, season salt, garlic salt and black pepper. After an hour, the mushrooms were added and everything was marinated for another hour. Then put on skewers and grilled for about 3 minutes per side. They turned out wonderful. Not very colorful but the taste was great (we used crimini mushrooms). On the side was leftover potato salad and garlic bread. One skewer was just mushrooms since we had so many!

                                                                          1 Reply
                                                                          1. re: boyzoma

                                                                            Those kebabs look wonderful! The best cooking rule: good ingredients and don't mess it up. Well done!

                                                                          2. we did pork soulvaki last night....lemon juice, soy sauce, olive oil , oregano and garlic really good.

                                                                            when folks to beef kebobs,,what beef do you prefer and how long do you marinate that particular cut?

                                                                            1. Tonight I made lamb kebabs. It was my first time cooking lamb, so I figured on a stick was a good way to start. I used a recipe from My Grill: Outdoor Cooking Australian Style by Pete Evans. The recipe is on page 115 and it's called "Grilled Lamb Brochettes with Provencal Herbs and Ratatouille".

                                                                              The lamb is cut into chunks and marinated in olive oil, garlic, and herbes de provence. I missed the part about marinating it overnight so I only did it for a little over an hour. I didn't really follow the ratatouille instructions... mine was more of a hash done with potatoes, zucchini, and red bell pepper, since that's what I had laying around (recipe called to also have onion, eggplant, and cherry tomatoes). I cooked it all on the grill, the veggies were done in my cast iron skillet. There is also a dressing made with whole grain mustard, red wine vinegar, and olive oil that you add to the finished meat and veggies.

                                                                              I was pretty pleased with the outcome, the lamb was medium rare which was good since I was pretty much winging it. Had fun making everything on the grill too, it was my first time doing that too.

                                                                              Picture below, but I forgot to take a photo of the finished product.

                                                                              1 Reply
                                                                              1. re: juliejulez

                                                                                Well done! (Or should I say, medium rare, nicely done?) It all sounds great, what a perfect summer meal.

                                                                              2. Made both a pork and a chicken version tonight - extras to intentionally have leftovers for at least one weekend meal. Pork was marinated in ponzu sauce and five spice powder. Chicken was covered in a hot (warmed and also chili seasoning added) peanut sauce - peanut butter, garlic, soy sauce, honey, water to thin.

                                                                                Grilled (oven gas broiler, too hot to BBQ outdoors) 7 minutes on 2 sides, 4 minutes on a 3rd side.

                                                                                Served with rice. Sauteed mushrooms & red pepper slices on the side.

                                                                                  1. I made Sousakakia Souvlaki on skewers from The Olive & The Caper (p. 391) for BBQ dinner on the weekend and tonight pan fried leftover kebabs off the sticks. We liked them both ways. The kebabs are made from ground lamb, sorrel (spinach in my case), pine nuts, bread, egg, garlic and coriander. I served them with beet tzatziki as suggested and it was delicious together. On the side were Greek roasted potatoes, steamed fresh corn, roasted veggies and various pickles.

                                                                                    3 Replies
                                                                                    1. re: herby

                                                                                      That beet tzatziki sounds really neat! Do you shred the beets instead of the cukes? I'm not familiar with the recipe.

                                                                                      The whole dinner sounds really great.

                                                                                      1. re: linguafood

                                                                                        Thank you, we enjoyed it :) Beet tzatziki is from the same book. Here is a paraphrase:

                                                                                        Cook, peel and shred (I used box grater) large beet and mix with 1/2 t salt, 1 lg garlic clove, 1.5C Greek (strained) yogurt and 1T fresh dill.

                                                                                      2. re: herby

                                                                                        Your entire menu sounds delicious. I'll have to bookmark that recipe.

                                                                                      3. Finally!! My travel schedule and the weather aligned and I we were actually able to grill on a weeknight! Of course, it had to be kebabs!

                                                                                        These were Greek-ish Chicken Kebabs. I marinated chicken tenderloins in a mixture of white wine vinegar, evoo, greek oregano and paprika (I used sweet paprika for one half and hot for the other).

                                                                                        We served these atop grilled pitas with homemade tzatziki with a salad on the side. That's mr bc's plate, hence the copious amount of tzatziki!

                                                                                        1 Reply
                                                                                        1. re: Breadcrumbs

                                                                                          Just beautiful. And the combination sounds great.
                                                                                          (P.S. I'm going to show that first photo to Mr. NS just to see if I can inspire him to take a brass brush to our gritty grills!)

                                                                                        2. Salmon and Pineapple kabobs