Middle Eastern Entree
GOAT KEBABS
INGREDIENTS
2 garlic cloves
1 yellow or white onion
2 green onions
1 pound ground goat
½ teaspoon cinnamon
¼ teaspoon pepper
1 teaspoon salt
1 teaspoon sumac powder
¼ teaspoon turmeric
1 tablespoon melted butter
SPECIAL UTENSILS
fine mesh colander
6 thin metal skewers
outdoor grill
no-stick grill spray
Serves 2. Takes 1 hour to prepare plus 4 hours to marinate.
PREPARATION
Mince garlic and yellow onion. Put minced garlic and yellow onion in fine-mesh colander. Press down until no juice drips through the mesh. Dice green onions. Add all ingredients except butter to mixing bowl. Mix with hands until thoroughly blended. Cover and marinate in refrigerator overnight or for at least 4 hours.
Divide marinated goat into 6 equal portions. Form goat portions into sausage shapes around skewers. (As you do so, dip yours hand into ice water. This makes the meat easier to work with and helps keep it on the skewers.) This are your goat kebabs.
Lightly spray grill with no-stick grill spray. Pre-heat to medium-high. Grill for 5 minutes or until they are firm enough to turn over. Turn kebabs and grill for 4 more minutes. Remove kebabs from grill and brush with butter. Goes well with rice, grilled vegetables, flatbread, and yogurt drink.
TIDBITS
1) Prison waiters once allowed visitors to bring Goat Kebabs. After all, who doesn’t crave this tasty dish? But soon, desperate escape attempts occurred as guests used the skewers to attack waiters. Skewer duels broke out as waiters fought back. The waiters barely prevailed. And after the Great Kebab Riots, prisons banned Goat Kebabs. Waiters and guests were renamed guards and prisoners. Now you know.
– Paul De Lancey, The Comic Chef, Ph.D.
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