You say tikka; I say kabob


One of the best summer party meals I have ever enjoyed involved a grill, a cooler of iced drinks and a skewer station. The host included soaked bamboo skewers, various veggies and several versions of marinated meat so guests could create and grill their own tikka/kabobs and partake of the many side salads guests had added to the table. He was able to enjoy the party because all the prep was done the night before and guests had a chance to chat around the grill and eat exactly what they wanted. I’ve decided to have my own kabob party and to soak the proteins overnight using a few Mideast/west marinade recipes. Now all I need is a pal with a backyard or a beach and a grill. Here goes nothing.

Lamb:
Marinate one inch cubes of lamb leg in a large Ziploc bag filled with:
2/3 cup of lemon juice (2-3 lemons worth)
1/4 cup olive oil
1/2 cup of chopped fresh oregano
2 tablespoons of minced garlic
1 teaspoon each of salt and pepper per pound of meat

Chicken:
Marinate one inch cubes of chicken leg/thigh/breast meat in a large Ziploc bag filled with:
1 cup middle eastern or greek plain yogurt (the sour, not the sweet kind)
1/2 cup of tandoori spice paste (from your local Indian or middle eastern grocer)
1 teaspoon each of salt and pepper per pound of meat

Fish:
Marinate one inch cubes of a meaty fish (salmon, halibut, swordfish, tuna) in a large Ziploc bag filled with:
2/3 cup of the spicy liquid from a jar of Ship brand torchi amba

Beef:
We’re going to make a version of Kofta Kabob with the beef. Have your butcher coarsely grind 1 lb. of 80% lean beef chuck along with one medium chopped onion (about half a cup) and the leaves from half a bunch of parsley. Work in a teaspoon each of salt and pepper per pound. Roll into oblong meatballs about 2 inches long by 1 inch around. Toss in olive oil before grilling.

Veggies:
Include bowls of various veggies cut into one inch chunks. I would provide the following:
cherry tomatoes
round mini green onions
eggplant
zucchini/courgette
red pepper

Serve with your favorite naan or pita that is quickly warmed on the grill. Keep bowls of tzazik (see the recipe for sauces on an earlier blog post) torchi amba with tomatoes, fresh guacamole and a homemade aioli for slathering on your kabob sammies. Pop the top on your favorite iced beverage, crank up the tunes, and I think you have the makings of a fine party. Of course there should be s’mores for dessert. I am a Midwestern girl after all.

Variation: I keep around a block of Halloumi (salty grillable cheese) for the vegetarians and grill tempe for the vegans in my circle. All the recipes can be doubled or tripled in case your party ends up bigger than mine.

Advertisements

About aecsarah

I've been working in marketing for architects, interior designers, engineers and contractors since 1997. Before that I did stints as a university professor and a radio documentary producer. In my spare time I'm a foodie and craft-ie.
This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

One Response to You say tikka; I say kabob

  1. Melodee says:

    Oh boy. Can I come over?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s