Tuesday, January 4, 2011

#58 Stick to your Ribs Mediterranean Lamb and Chicken Kebabs

Every food has its own history and I am always curious to delve into the origins and meaning of the foods that I cook in my home. Are you wondering why? I think this helps me appreciate what a certain dish or cuisine sprung from, and most importantly it makes food understandable as a part of material culture. As I have mentioned many times in my blog I love food and the culture associated with it. This Greek inspired marinade soaks into the Kebab meat, it takes on a distinctive character of its own. I whipped up a perfect entrĂ©e, served with caponata and Tzatziki sauce which resulted in my family showering me with compliments!!.  Caponata is simply a fusion of baked vegetables(mostly Eggplant,garlic and red pepper) in a tomato onion and vinegar sauce.

History says that the Caponata was born as a mariner’s meal as there was so much vinegar used in it as a preservative. These juicy and plump chunks of meat served with raisin almond Couscous cannot be beat. The Kebabs tasted way better than I can describe through my photos.   I suggest you serve this at your next dinner party and I can assure you will be showered with compliments.
Lamb and Chicken breast cubed-3 lbs
Ginger- 2 Tablespoons
Garlic- 1 whole pod
Olive oil- 3 Table spoons
Rosemary sprigs chopped- 1./2 cup
Mint chopped- ¼ cup
Fennel seeds powder- 1 tspn
Coriander powder- 1 tspn
Paprika-1 tspn
Onion- ¼
Lime juice- ¼ cup
Black pepper- 1 tblspn
Hot Green Peppers- 6
Salt to taste
1. Wash and clean the cubed meat and pat dry and keep aside. There should be no water on the meat to allow the marinade to seep into it.
2. In a food processor, place onion, Rosemary, ginger, garlic, mint, fennel, coriander, paprika, black peppers and salt and process well adding olive oil very slowly until a coarsely ground marinade is formed. Taste and correct the seasonings if needed.
3. Pour the marinade into the meat and mix well to allow all pieces to be covered with the green marinade.
4. Place in the refrigerator overnight until ready to grill. Place bamboo skewers in cold water to soak overnight.
5. When you are ready to grill, take the skewers and pierce the meat into them one at a time alternating with the hot green peppers and red onion cubes
6. Make sure to keep the lamb meat on a separate skewer since cooking times may be more for lamb.
7.Grill the skewers until the meat is cooked to your taste.
8. You can create a multi colored skewer with vegetables of your choice.

No comments:

Post a Comment

It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF