Saturday, September 19, 2009

Lamb Kabobs, Chadya Style

Once again, i dont use a set recipe, just ideas based on the result i want. For this one, i wanted something reminiscent of a gyro, without the whole pressed and salted unrecognizable meat thing. i think this is better. you can serve this with rice and veggies or as a sandwich. I will post it as a sandwich with homemade bread, but you can use store bought pita of course. I'm making this tonight for my husband, who is helping my parents move for the fourth time this week, while fasting. is anyone needs a hearty meaty meal, its this guy.

for the sandwiches 

1/2 leg of lamb roast, cut in 1 inch cubes (beef will do too)
1 tbsp cumin
1/2 tsp coriander
1 tsp paprika (smoked or sweet)
pinch cloves
pinch salt
1/2 tsp pepper
3 tbsp olive oil or water. i like the oil because it makes a crispier crust.
1 carton cherry tomatoes 
1 red or white onion, cut in eiights (wedges)
1 cucumber, sliced thin
1 cup plain yogurt
2 tbsp tahini
chopped fresh mint


mix all the spices. add meat and marinate 1 hour or more (up to overnight, which is best but not always reasonable) assemble the kabobs meat, onion, meat, tomato, etc. place under the broiler until crispy and firm. or grill over direct heat on a BBQ.  For the sandwiches, remove all meat and veggies from the skewer, spread the flatbread with a sauce made from mint, yogurt, and tahini. add sliced cucumbers, meat, tomato, and onion. eat.

for the bread.

mix 2 cups flour, 1 tsp salt, 1 tsp yeast, with enough warm milk or water to make a soft dough. knead for ten minutes, adding water if it is too firm. separate into small balls, and flatten to 1/4 inch thickness. place directly on the hot grill until you see it start to bubble. if cooking indoors, place it in a hot dry pan and cook like a tortilla. repeat.

shown in this picture is the simpler application of sauted veggies (onions, zucchini, tomatoes, red bell pepper and  garlic) and rice. 

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