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!
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!
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.
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.)
Seriously lovely recipe. :)
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.
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.
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.