If lamb is not easy to find where live you can always substitute for beef. You can also add a sweet pepper piece between the meat before cooking and it gives the meat a great flavor. I usually just leave it off since my son throws a fit over that. You can also make these ahead of time and take them on a picnic and grill on site. It’s easy and delicious. I see a lot of families doing that here at the parks. Of course kabobs go great with pretty much anything, but I always love eating mine with fries or rice and lots of grilled vegetables.
1 kilogram lamb, without bones cut in equal size cubes
2 white onions, minced
1/2 cup yogurt
1 teaspoon pepper
1 teaspoon ground cardamom
1 garlic clove, crushed
2 teaspoons salt
1. In a medium sized bowl add onions, yogurt, pepper, cardamom, garlic and salt, mix well. Add meat, mix then cover and place in fridge for at least an hour.
2 Peirce meat with skewers. Place on grill or in an oven at 350F. Cook until no longer pink inside about 20-30 minutes.
Yields: 6-8 servings
Falafels are probably one of the best known vegetarian recipes in the world and no wonder people have caught on just how amazing they taste. This recipe is a bit different from my usual one because it has a kick to it. I like to serve these as is with some tahini dressing to dip into as an appetizer. Also, when you make falafels never use canned chickpeas. They will be too wet and make a disaster so you must stick the the bagged kind.
1/2 cup clean chopped parsley
1 cup dried chickpeas, soaked for 24 hours in 4 cups of water and 1/2 teaspoon baking soda that has been dissolved and drained
1 white onion, minced
1/2 cup chopped cilantro leaves
2 garlic cloves, crushed
1 small green chili, chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon baking soda
1 egg, beaten
sunflower oil for frying
1. Ina food processor add parsley, chickpeas, onion, cilantro, garlic, chili, salt, pepper, cumin, coriander, baking soda and egg. Mix into a pace then place covered in refrigerator for at least two hours.
2. Form the mixture into patties by hand or with a mold. In a saucepan add about 2-3 inches of oil on medium heat. Do not allow the oil to get hotter than 375F.
3. Fry the patties, turning over once until they are golden. Place on a paper towel to drain oil.
Yields: 2 dozen
adapted from The Arabian Nights Cookbook
Did you know? A common theory suggests falafel was invented some 1000 years ago by the Egyptian Copts, who brought it with them to the rest of the middle-east.
I have been meaning to add this recipe for awhile now. I make this quite a bit since it’s one of the things my picky son loves. Shish kabob is really easy to make, but a lot of people seem to have an issue with getting the meat to stick to the skewer. There are two factors that play into this so you have to make sure to do those. One you must use fresh meat. The frozen meat that is dethawed will end up being to wet and will just not hold. And the second is that the longer the meat is refrigerated the more it will stick. I always make the mixture the night before and let it sit in the fridge overnight. I would suggest that, but if you’re in a rush just go with the directions I have provided below. I always serve Arabic white rice, shish tawook and vegetables with this dish, but really it does with almost everything.
1 kilogram ground lamb
1 medium white onion
1/2 cup chopped parsley
2 cloves garlic
2 tablespoons olive oil
1/2 tablespoon ground cumin
2 teaspoons ground coriander
salt and pepper, to taste
1. In a food processor add onion, parsley, garlic, cumin, coriander and olive oil. Mix until a paste like mixture forms.
2. In a large mixing bowl add ground lamb, spice mixture, salt and pepper. With your hands mix well. Cover bowl and place in refrigerator for at least a few hours.
3. In a small bowl add water. Wet your hands and form meat around skewers lightly pressing meat and making sure to wet hands each time. Place in refrigerator for 30 minutes and after you remove them you can shape in a swirl with wet fingers.
4. Place the kabobs on a grill or into oven and allow to cook until meat is no longer pink, about 20 minutes.
Yields: 6-8 servings