Friday, August 7, 2015

Doug's Easy 'Kebab' Recipe

Mandy and Charlie
Doug and I just enjoyed a rare and treasured week-long visit with our daughter, Mandy (and her dog, Charlie). Whenever she travels the distance from NYC to our humble abode in south Florida, we like to spoil her. She travels a lot for work and has the opportunity to dine in 5-star restaurants in exotic places.

In advance of her visits, we always ask what she’d like us to cook for her, (as if we didn’t already know!). She never hesitates to name some of her favorites – shish kebab, tass kebab, fassoulia with lamb, bulgur pilaf – you know, the usual. We accommodate her wishes as best we can depending on the length of her stay.

Fassoulia with Lamb over Bulgur Pilaf

For this visit, we bought the necessary ingredients and rolled up our sleeves. For the shish kebab, Doug diligently trimmed, cubed, marinated and grilled lamb shish kebab, while I did the stovetop preparations. She admitted that none of the 5-star restaurants she’s encountered could match the food we prepared for her. That’s our daughter – providing a totally “unbiased” commentary on our cooking ability!

Shish Kebab


(Click here to read Doug’s blog item regarding shish kebab.)

Mandy and I planned to practice making stovetop lavash together, but just couldn’t squeeze in that project. I made it myself the other day, but that’ll be another post.

Once she left, we had to re-stock our refrigerator. While walking through the meat section of our grocer’s Doug spotted several unusually eye-appealing packages of lamb loin chops. When I saw the glimmer in his eyes, I knew it could only mean one thing – kebab, the easy way. What that means is, no trimming, cubing or skewering are involved – and because we (sometimes) use our electric grill, no charcoal would be necessary.

Here’s Doug’s Easy ‘Kebab’ procedure:
Doug's Easy 'Kebab'

Technically, this recipe is not truly kebab since the meat is still attached to the bone and no skewer is needed, but the taste is certainly there!

Note: Amounts aren’t included here because they will vary depending on how many people you plan to serve. 
Click here to view a previously posted kebab recipe to help you out. To give you an idea, we bought a total of 8 small loin chops, and between the two of us, 3 chops remained. Our side dishes included bulgur pilaf, grilled tomatoes and onions, and a chopped salad.

In a large bowl, place the lamb loin chops. Create a marinade using red wine, olive oil, onion slices, chopped garlic, salt, pepper, freshly ground coriander seed. Toss marinade over the meat until all pieces are coated. Cover the bowl with plastic wrap and refrigerate for several hours or overnight. (Overnight marinating is much better!)

Heat the electric grill to high. Once heated place the loin chops on the grill, spacing them apart. Cover the grilling surface with the grill cover, and allow meat to cook for about 5 minutes on each side, depending on the degree of doneness you prefer.

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