|Robyn's father and his famous shish kebab|
Grill masters will show their stuff with menus plain and fancy. No matter what you plan to serve, we ask that you grill cautiously. Here are a few tips to help keep your Father’s Day safe.
My dad, Andy Dabbakian, not only grilled terrific shish kebab, he built his own shish kebab machine and skewers! I’ll share his recipe for the kebab, but you’ll have to conjure-up your own grilling machine; sorry!
Dad’s Shish Kebab recipe:
½ leg of lamb, boned and cubed into 1 ½ inch pieces
1 medium onion, sliced
2 to 3 Tbsp. olive oil
2 Tbsp. freshly ground coriander
2 to 3 Tbsp. wine vinegar
½ of a 6-oz. can tomato paste
Salt and black pepper to taste
One day in advance:
Place cubed meat into a large mixing bowl. Add the onions, oil, coriander, vinegar, tomato paste, salt and pepper. Mix well. Cover and refrigerate overnight. Be sure to toss the meat mixture periodically to redistribute the ingredients.
Day of grilling:
1. Mix meat once more before placing meat on the skewers.
2. Broil over charcoal fire; skewers should be turned frequently at the start to sear the outside of the meat, retaining natural juices.
3. When the tips of the meat cubes take on a well-roasted appearance, remove from fire.
1. Your own taste and practice will tell you how long to keep the meat over the charcoal. If the skewers are held 5 to 6 inches over the hot coals, the following rule of thumb will prove satisfactory:
Rare: 10 minutes
Medium rare: 15 minutes
Well-done: 20 minutes
2. For interesting variations, you may alternate pieces of green pepper, large mushroom caps, and hard, small tomatoes between the meat cubes.
Thanks, Dad. We miss you, and will remember you always.