And I cooked... kebab


So I finally acted upon my urge to make something Middle-Eastern/Central Asian. Lamb skewers and kebabs (raw), and tabouleh with a few ingredients missing...

The lamb skewers were inpired by Manchurian and Uighur restaurants I went to during the past year. For the skewers, it was lamb leg meat, cut in cubes and marinated in a lot of ground cumin, a bit less paprika and some olive oil, because the cumin wouldn't, err, dissolve. I added salt and a bit of sugar for taste.

The kebabs were ground beef, with ground fresh parsley, ground scallions in bulb or germinated, very little garlic (nothing I cook ever goes w/o garlic) allspice/Jamaican mix, and a zest of lemon for taste.

The salad is tabouleh/tabouli, less the bulgur wheat. Very easy to make, and a fine alternative to lettuce salad. Use a wad of parsley (curly leaf variety) and have it chopped. Press the juice from a single lemon. Throw in two diced Italian tomatoes. Douse with olive oil. It was a tad sour, so I'd maybe try adding some sugar or something next time.

There you go. If I had a summer party this year, then I'd probably be serving this type of alternative BBQ (along with Vietnamese bbq stuff).


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This page contains a single entry by Cedric published on July 2, 2006 10:44 PM.

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