Posts Tagged With: skewers

Goat Kebabs

Middle Eastern Entree

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GOAT KEBABS

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INGREDIENTS
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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
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SPECIAL UTENSILS
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fine mesh colander
6 thin metal skewers
outdoor grill
no-stick grill spray
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Serves 2. Takes 1 hour to prepare plus 4 hours to marinate.
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PREPARATION
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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.
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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.
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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.
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TIDBITS
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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.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

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Suya From Nigeria

Nigerian Entree

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SUYA

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INGREDIENTS
1¼ pounds steak or chicken breasts
3 garlic cloves
1 inch ginger root
3 tablespoons roasted peanuts
8 Uda pods*
1 bouillon cube (It should be the same flavor as the meat used. MaggiTM is, by far, the most popular brand in Africa.)
1 tablespoon cayenne
2 teaspoons paprika
no-stick spray
1½ tablespoons peanut oil or vegetable oil
1 onion
1 tomato
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* = These pods impart a distinctive, authentic taste. They are also known as Selim peppers and Senegal peppers. They are also hard to find, especially offline. Substitute with Szechuan peppercorns. If neither are available, add ¼ teaspoon pepper. If guests notice you didn’t use Uda pods, zap them with your sonic obliterator. You don’t need that kind of negativity.
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SPECIAL UTENSILS
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food processor or spice grinder
kitchen mallet, mortar and pestle, or even squeaky clean long-nose pliers!
4 metallic skewers (If you use wooden ones, soak them in water 30 minutes before grilling.)
indoor grill
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Makes 4 skewers. Takes 2 hours 45 minutes.
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PREPARATION
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Cut steak into 1″ cubes. Mince garlic cloves and ginger root. Grind roasted peanuts into paste with food processor. Smash open Uda pods and remove seeds. Add Uda pods to bowl and crush with kitchen mallet. Crumble bouillon cube. Add garlic, ginger, peanut paste, Uda, bouillon bits, cayenne, and paprika to mixing bowl. Mix with whisk or fork. Add steak cubes to bowl. Mix with hands until cubes are well coated. Cover and marinate in refrigerator for 2 hours. (Soak skewers for 30 minutes if using wooden ones.) While beef marinates, cut onion and tomato into thin slices.
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Thread coated steak cubes to skewers. Brush cubes with peanut oil. Spray grill with no-stick spray. Add skewers to griddle. Cook at medium heat or 300 degrees for 5 minutes or beef cubes are done and golden brown. Garnish with onion and tomato slices.
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TIDBITS
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1) In 356 BC*, or BCE**, Alexander the Little was born.
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2) He was called The Little as he was little at birth.
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3) I too was little at birth, as were billions of people.
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4) * = It’s really quite extraordinary to think how people nearly 2,400 years ago knew that Christ would be born 356 years later.
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5) ** = Or even 356 years before the Common Era. How could they possibly know that era would occur? Or even if they did, how could they ever have guessed it would have been called the Common Era? What if instead, they could have foreseen that the first pita bread would have been baked at Year One? In that case, 356 BCE would be 356 BBFPB (Before Baking First Pita Bread.)
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6) Anyway, Alexander the Little ascended to the Macedonian crown in 336 BBFPB.
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7) His enemies still called him the Little. After Alexander executed these people, these taunts stopped. Alex let everyone know, that they were to refer to him as Alexander the Man.
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8) Alexander, a 20-year-old King, naturally wanted to conquer someone. But which countries?  Was the time right for conquest?
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9) Of course, the thing that all men of Ancient Greece did when wanting to know the future was to consult the Oracle of Delphi.
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10) But that oracle was booked. Apparently, there was a convention of stock brokers in nearby Athens and they all wanted to predict stock prices.
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11) So, The Man headed to the oracle at Suya, in what is now Nigeria.
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12) Little Alex–Oops, he doesn’t want to be called that anymore–made his way across the great Sahara Dessert.
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13) Alexander had a “Serving 56″ ticket and the seers of the oracle were only on 23. So, he looked out the waiting room’s door. He saw to his astonishment Suyan soldiers march by, carrying 16′ spears. The spears held impaled bits of steak and chicken breasts for sustenance on long marches.
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14) 16-foot spears could easily overmatch the daggers and hurling tomatoes favored by the Macedonians and all other Mediterranean empires.
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15) Anyway, the Suyan Oracle told him to conquer the Persian Empire.
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16) Alexander did so with his entree-laden spears. His called this entree “Suya” in honor of the oracle that foresaw his rise to greatness.
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17) And oh, this conquest also earned him the right to call himself Alexander the Great.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Armenian Pork Kebabs With Pomegranate Marinade

Armenian Entree

PORK KEBABS WITH POMEGRANATE MARINADE

INGREDIENTS

1¾ cups pomegranate juice
1 pound boneless pork loin
½ teaspoon garlic powder
¾ teaspoon pepper
¾ teaspoon salt
2 tablespoons olive oil
1¼ teaspoons oregano
1 small onion

SPECIAL UTENSILS

skewers
outdoor grill

Serves 4. Takes 4 hours.

PREPARATION

Add pomegranate juice to pan. Bring to boil using medium-high heat. Stir frequently. Reduce heat to low-medium. Simmer for 25 minutes or until or until pomegranate juice reduces to 1 cup of syrup. Stir enough to prevent clumping Cut pork into 1″ cubes. Add pork cubes, pomegranate syrup, garlic powder, pepper, salt, olive oil, and oregano to mixing bowl. Mix with fork until cubes are completely coated. Cover and refrigerate for 3 hours. (Reserve the marinade.)

While pork cubes marinate, slice onion into 1″ squares. Add 1 pork cube and 1 onion square onto skewer until skewer is full. Repeat for each skewer until pork and onion is gone. Set grill to medium-high. Grill for 15 minutes or until pork cubes start to char and are no longer pink inside. Rotate 3 times.

Place skewers on serving plate. Add reserved marinade to pot. Simmer on medium heat until marinade is warm. Transfer marinade to 1 dipping bowl per guest.

TIDBITS

1) Early Armenians used to make a game out of eating their Pork Kebabs. Players would alternate pulling off a cube of pork or a square of onion off their skewers. Anyone who made the rest of the pork and onion fall off lost. The game always ended in a tie. Nothing falls off a skewer. Then the clever Leslie Scott invented the ever popular game, JengaTM. The Jenga tower of wooden blocks can easily fall down, making it a much more exciting game. But, you can’t eat Jenga. There is a trade off.

 

Paul De Lancey, The Comic Chef, Ph.D

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Raznici (Grilled Pork Skewers)

Croatian Entree

RAZNICI
(Grilled Pork Skewers)

INGREDIENTS

1¼ pounds pork loin
1 small onion
2 bell peppers (any color)
2 garlic cloves
6 tablespoons olive oil
2 tablespoons red wine vinegar
½ tablespoon Italian seasoning
1 teaspoon pepper
1 teaspoon salt

SPECIAL UTENSILS

outdoor grill
10 skewers

Makes 10. Takes 2 hours.

PREPARATION

Cut pork into 1″ cubes. Cut onion in half. Separate onion layers and cut them into 1″ squares. Seed bell pepper. Cut bell pepper into 1″ squares. Mince garlic cloves. Add all ingredients to large mixing bowl. Mix with hands until pork cubes are coated. Cover and marinate in refrigerator for 1 hour.

15 minutes before pork cubes have finished marinating, preheat grill to medium. Drain liquid from mixing bowl. Alternate putting pork cubes, onion squares, and bell-pepper squares on skewers. Repeat for each skewer. Place skewers on grill. Grill skewers for 7 minutes on both sides or until pork browns and is white inside . Goes well with salad or veggies.

TIDBITS

1) Long ago, armies fought each other by throwing rocks. The most clever cities fought back with paper, for as we all know paper covers rocks. Then Assyria overran all with its elite scissor forces. But in 605 the Medes conquered Assyria with old-school rocks. Rock, paper, scissors might be seem to be just an innocent children’s game today, but at one time it was a training exercise that all armies took seriously. The entire region remained in rock-paper-scissors (RPS) turmoil for centuries. But in 336 B.C., young Alexander the Great drew blood when he pricked his finger eating shish kabobs. The brilliant military innovator equipped his troops with shisk-kabob skewers. He soon lengthened these skewers into 12′ long spears. His infantry could impale its RPS enemies before they could get close enough to do any harm in return. Alexander’s technologically superior armies would go onto conquer Greece and Persia. The world would never be the same. Shish kabobs are everywhere.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

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