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Post by nutsberryfarm 🏜 on Jan 23, 2019 17:38:18 GMT
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Post by divtal on Jan 23, 2019 17:52:21 GMT
I do like kebabs. They're easy, and kind of fun to make. For some items that I'm going to place on the skewers, I do a little pre-cooking, so that they all finish with the same degree of doneness, at the same time.
Add edit: I just watched the video. She does them on a grill. I prefer to put them under the broiler.
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Post by sweetpea on Jan 23, 2019 19:40:31 GMT
I'm not big on things being grilled. My dad is now rolling in his grave......
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mmexis
Sophomore
@mmexis
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Post by mmexis on Jan 25, 2019 1:10:14 GMT
Meh-be. And I'm Greek.
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Post by NJtoTX on Jan 25, 2019 12:56:57 GMT
I like em, but the onions always separate and fall off unless the root is part of them.
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Post by koskiewicz on Jan 25, 2019 17:38:49 GMT
I love "souvlaki" which is a Greek specialty kebab made with lamb and beef served with Pita bread and served with Tsaziki sauce.
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Post by nutsberryfarm 🏜 on Jan 25, 2019 20:52:48 GMT
I used to make kababs for a living. That and other middle-eastern foods. Long story but I was a restaurant manager. We used leg of lamb, never beef and the meat was marinated with spices for three days before cooking. I still prefer the broiler rather than a grill. sounds great! what was your marinade? |
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mmexis
Sophomore
@mmexis
Posts: 860
Likes: 732
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Post by mmexis on Jan 26, 2019 0:51:18 GMT
koskiewicz: souvlaki is anything on a stick (souvla). The aki part just means small. So, souvlaki = small souvla/stick. Do you mean soujouki? That's a combination of ground beef and lamb and sounds like what you describe.
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Post by nutsberryfarm 🏜 on Jan 27, 2019 2:16:03 GMT
koskiewicz : souvlaki is anything on a stick (souvla). The aki part just means small. So, souvlaki = small souvla/stick. Do you mean soujouki? That's a combination of ground beef and lamb and sounds like what you describe. Yums! 🇬🇷 |
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Post by llanwydd on Jan 27, 2019 2:24:03 GMT
I used to make kababs for a living. That and other middle-eastern foods. Long story but I was a restaurant manager. We used leg of lamb, never beef and the meat was marinated with spices for three days before cooking. I still prefer the broiler rather than a grill. sounds great! what was your marinade? I would love to let you in on it but I promised the chef and owner of the restaurant that I would never tell. It is not very dissimilar to common recipes on the internet. The chef was Lebanese/American. That might give you a start. |
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Post by Aj_June on Jan 27, 2019 4:59:56 GMT
I used to make kababs for a living. That and other middle-eastern foods. Long story but I was a restaurant manager. We used leg of lamb, never beef and the meat was marinated with spices for three days before cooking. I still prefer the broiler rather than a grill. Kebabs are great. Have you tried Indian Kebabs like Shami Kebab, Hariyali Kebab, Malai Kebab and Seekh Kebab? Shami and Sheekh (not Sheesh) are absolutely awesome. |
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Post by nutsberryfarm 🏜 on Jan 28, 2019 0:46:43 GMT
sounds great! what was your marinade? I would love to let you in on it but I promised the chef and owner of the restaurant that I would never tell. It is not very dissimilar to common recipes on the internet. The chef was Lebanese/American. That might give you a start. cool. thanks for the tip!  |
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