Thursday, January 24, 2008

Killer Kabobs w/garlicky yogurt sauce

Okay, so this is my first attempt at making kabobs (or is it shishkabobs) I don't recall the official term. I had watched Anthony Bourdaine on "No Reservations" and he was having some with a yogurt sauce and it just looked divine. I had to experiment. So, with that in mind, you must understand that the measurments are estimations and it is up to you to go by taste and your own instinct when it comes to foods. Are you ready? Lets go!

1/2 lb pork sausage
1/2 lb regular ground beef
1 Tblsp chopped garlic
1/2 large onion minced
1/4 C. minced orange bell pepper
3 green onions chopped fine
1 Tblsp fire roasted tomato (from tube)
1 Tsp minced ginger
1 tsp oregano
1 tsp smoked paprika
1 tsp lemon (like Real Lemon)
1 tsp curry
1/2 tsp dill
1 Tblsp olive oil (I used a basil infused oil)

mix all ingrediants well. Now comes the tricky part. Take approx. a golfball size ball and form along the length of the stick, remembering to leave 4-5 in. on either end so that there is a couple of places to prop the Shish above the grill. Roast the Kebabs until the meat is to your desired doneness, turning frequently to avoid burning. Or, if you don't have a grill, place the shish on a wire rack placed inside a jellyroll pan (to catch any juices) and bake for 30-45 min. After Kebabs are done, slide them off the Shish onto a large serving plate with warm pita bread and garlic yogurt dipping sauce.

Garlicky Yogurt Sauce
•16 ounces (2 cups) of thick Greek yogurt

•4 to 10 cloves of garlic, finely chopped
•1/2 cup of diced or grated cucumber (Kirby or "English")
•1 tablespoon of olive oil
•2 teaspoons of lemon juice

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

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