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
Mixed up
Ready for the grill
Salad dressing
Salad ingredients
Veggies are in
Cooking the couscous
Salads done
Squash ready to grill
Meat grilling
Ready to serve
My supper
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