Kebabs?
I love middle eastern style kebabs (the ones made of ground meat NOT on a stick) but the ones I can buy premade in the store have something in them I'm allergic to. I had really good ones at a Druze restaurant 2 weeks ago that had bulgar wheat or something in them that lightened the texture and made them hang onto the sauces really well too.
Does anyone have a recipe? No pork, but I can get my hands on ground beef, and I'm looking for somewhere to find ground lamb.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
4 Comments:
I don't know if this is exactly what you are looking for, but I thought I'd share what I have.
I fell in love with shawarma & doner kebabs while in Amsterdam of all places...funny when I think about it now, but at the time I was a college kid looking for cheap eats. There were so many hole in the wall pizza joints and kebab places that I left Amsterdam not knowing what the Dutch cuisine was like...I had to ask a fella I met on the train what the Dutch eat, his description of lots of dairy, smoked/pickled fish, and boiled vegs didn't make me feel like I had missed anything. Sorry, I digress often. Anyway the following comes from a Lebanese friend's Mom who sort of guesstimated the measurements so that I could try making shawarma at home. I haven't tried the recipe yet so I can't attest to how it will turn out. I was told to adjust the seasoning to my taste.
Yogurt 1 cup
Vinegar or lemon juice 1/4 cup
Garlic minced 3 cloves
Allspice ground 1 teaspoon
Cardamom ground 1 teaspoon
Cloves ground 1/2 teaspoon
Nutmeg ground 1/2 teaspoon
Cayenne ground, 1/4 teaspoon
Cinnamon ground, 1/4 teaspoon
Salt 2 teaspoons
Pepper, black 1 teaspoon
This is supposed to season 2 pounds of chicken (boneless, skinless thighs, sliced thinly) or lamb or whatever. Let it marinate for a few hours in the fridge, then grill or broil.
wookie at 2:28PM on 07/13/08
I remember kebabs fondly (albeit vaguely, given the usual context of eating them).
Alton Brown did an episode on gyros. It's the same idea, though, and he shows how to assemble and cook the meat.
Video here:
http://youtube.com/watch?v=MabT40VRvZk
http://youtube.com/watch?v=K1ZM0LSLVw8
Recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30420,00.html
Although if I were going for Middle Eastern flavors, I definitely would take the spices wookie mentioned over the seasonings on Alton Brown's recipe. But as always, he's a great resource for the technique.
renzata at 3:51PM on 07/13/08
Thanks! I think I will probably combine the two (I rarely cook from just one recipe) and try adding in a little quinoa to get the grain texure I liked so much. The rosemary in Alton's recipe is what was probably in the frozen ones that I'm allergic to...
cowprintrabbit at 2:18AM on 07/14/08
i dunno how to make it..............but i love them..............lol
Saif416 at 8:00AM on 08/28/08