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You really can't
do justice to kebabs without a charcoal grill. The first (of
many many) afghan kebab
restaurants in my area went
so
far as to rig up makeshift grills with hand-held industrial
blowers for that authentic flavor … you can do it every bit as
well with your backyard grill!
1 pound beef steak, chicken or lamb,
sliced bite-size
1 medium tomato,
in small chunks
1 medium onion,
cut in half and each half quartered
1 small green
pepper cut bite-size
Dust meat and vegetables with salt and pepper and (except
shrimp) a very light dusting of cumin.
Heat cast-iron skillet
very hot. Add vegetables. Sear and toss 2-3 minutes, then remove
to a serving bowl. Re-heat pan, but do not clean. Add meat and
cook until well done, then remove to a separate serving bowl.
Douse pan with a glass of water for easier cleaning later.
Fajitas are similar to kebabs, but cut smaller - grill or
quick-fry in a hot iron skillet. Serve with corn tortillas with
garnishes.
CHICKEN ON A
STICK
Some fairs feature
"Chicken On a Stick", which is just boneless chicken breast cut
bite-size, threaded on skewers like the Kebabs above. Marinate
in your choice of marinade (or not) - bottled Italian dressing
(not the "low-fat" kind) is one easy option - or shake on some
mild seasoning (or not) and charcoal-grill until the meat
doesn't feel "mushy".
You can use
skewers to grill cubes of lamb, beef or chicken, plus tomato,
green pepper and/or onion. Metal skewers work best under such
intense heat. Alternatively, soak wooden skewers in water for an
hour to prevent burning, then thread the meat onto the skewers.
Cook until just barely done (residual heat will finish the job)
- you'll just have to get a feel for the timing yourself. The
charcoal flavor alone makes the food delicious, and there are
many recipes for marinating the chicken. Serve over rice, or
with fresh, hot pita bread.
Reprinted here with permission of
Wayne Keyser From the CDRom "On
the Midway"
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Sideshow World & their respective authors. Any republication in
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