And I cooked... kebab

kebab.tabouleh.jpg

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).

Categories

Leave a comment


Type the characters you see in the picture above.

About this Entry

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

Shopping by proxy was the previous entry in this blog.

Miss Chinese Montreal 2006 walks out of HK beauty pageant is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.