Thursday, August 14, 2014
Eastern Kababs and Israeli Couscous
Aug 13 2013
Thanks to two fellow Les Talk BBQ members recipes tonight’s cook was fun to do and delicious! I did Ahron, africanmeat’s Eastern Kababs and 1BIGG_ER’s Israeli couscous. I used my Weber Jumbo Joe for this cook.
I cut Ahron’s recipe in half; a pound was enough for the wife and me. I cut the crushed red pepper a little for my wife and cut the Coriander, cilantro leaves some. It was in the fridge overnight and I made them up a few hours before I cooked to set up some in the fridge.
My Steven Raichlen 3/8 wide skewers came this morning in time for my cook. I wish I could have found some wider ones. After fixing I think the meat would stay on the wider ones better. I had two of them almost come apart on me but managed to keep them on the skewers. Ahron used 70-30 ground beef and I used 80-20 so maybe more fat would keep them together better or there is a knack to doing them.
Note the spelling kabab; it is European and Middle Eastern meat on a skewer. We usually call them kabobs here and can be about anything, meat, veggies, and fruit or any combination on a skewer.
For Biggs couscous I used just red bell peppers, I like some heat but the wife does not. Otherwise I stuck pretty close to his recipe.
I did up two slices of yellow squash with olive oil and Penzey’s Fox Point seasoning to do along with the kababs. I had a crusty baguette with some gorgonzola, garlic chive butter for a side. For me the kababs need some good mustard; I had mild yellow but would be great with hot mustard. I had some sliced almonds for on top of the couscous but forgot to add them. I knew my wife would not want them; I will have some on the leftovers.
Ingredients for kababs
Ready for the grill
Veggies are in
Cooking the couscous
Squash ready to grill
Ready to serve