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Started By
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Any ideas about a sauce for grilled kabobs?
Posted on 7/14/16 at 1:34 pm
Posted on 7/14/16 at 1:34 pm
During the summer I make kabobs once in awhile with marinated steak, mushrooms, onions and bell peppers. I slide it off the skewer over wild rice. It tastes great. But it's dry. Any ideas of a sauce I could pour over it?
I looked some up on the internet and most were yogurt. We don't like the idea.
I looked some up on the internet and most were yogurt. We don't like the idea.
8
Posted on 7/14/16 at 1:38 pm to Zach
Tamarind?
Posted on 7/14/16 at 1:39 pm to Zach
chimichurri
Posted on 7/14/16 at 1:41 pm to Zach
Cheese
Posted on 7/14/16 at 1:42 pm to Zach
Posted on 7/14/16 at 1:44 pm to mouton
Toum is a good call... I almost always have some in the fridge.
Posted on 7/14/16 at 1:57 pm to mouton
OK, that's a wordy link but it looks like blending garlic, olive oil, salt and lemon juice in a mixer. Is that about it?
Posted on 7/14/16 at 2:01 pm to Zach
Pretty much but it takes a little practice. It is very easy to have it break and it just an oily mess. When done right it is some downright addictive stuff.
Posted on 7/14/16 at 2:02 pm to Zach
quote:
sauce
quote:
But it's dry.
How about you try not overcooking it
Posted on 7/14/16 at 2:02 pm to mouton
quote:
Toum (Middle Eastern garlic sauce)
Was coming to suggest that, tastes great with kabobs.
Posted on 7/14/16 at 2:03 pm to mouton
Is it heated up after the food processor? A cold sauce doesn't sound good over kabobs and rice.
Posted on 7/14/16 at 2:04 pm to Zach
quote:
OK, that's a wordy link but it looks like blending garlic, olive oil, salt and lemon juice in a mixer. Is that about it?
I actually prefer doing it with normal vegetable oil, I'd rather let the garlic shine and I find that olive oil can overpower it.
The trick is you have to add the oil and lemon juice a little at a time so that it emulsifies and the whole thing turns into a homogeneous paste rather than separating.
Posted on 7/14/16 at 2:05 pm to Zach
quote:it's a slow process in order to do it correctly and not break the emulsion.
OK, that's a wordy link but it looks like blending garlic, olive oil, salt and lemon juice in a mixer. Is that about it?
Toum pairs better with chicken than steak, but it's still delicious.
Watch this Cooking with Kamal video to see the whole process.
There is another way to way it that involves using a raw egg to help it emulsify without the long process, but I prefer not to do it that way.
Posted on 7/14/16 at 2:06 pm to Haydo
quote:
How about you try not overcooking it
It's a grilled kabob. Anything that goes on a hot grill on an outdoor BBQ pit is gonna be too dry to serve over rice with nothing else. But if you've got an idea I haven't heard of I'm all ears.
Posted on 7/14/16 at 2:07 pm to busbeepbeep
Thanks. One other question. I use lime juice in place of lemon juice in a lot of recipes. Is lime juice OK?
Posted on 7/14/16 at 2:08 pm to Zach
Posted on 7/14/16 at 2:08 pm to Zach
I would just stick with lemon.
Posted on 7/14/16 at 2:11 pm to LSUBoo
quote:+1, definitely a neutral oil like vegetable or canola for toum. Not olive.
I actually prefer doing it with normal vegetable oil, I'd rather let the garlic shine and I find that olive oil can overpower it.
Posted on 7/14/16 at 2:12 pm to Zach
Tzatziki on kabobs.. If you want rice, make rice dressing, then use barbeque sauce on the kabobs.
This post was edited on 7/14/16 at 3:22 pm
Posted on 7/14/16 at 2:18 pm to Zach
quote:
It's a grilled kabob. Anything that goes on a hot grill on an outdoor BBQ pit is gonna be too dry to serve over rice with nothing else. But if you've got an idea I haven't heard of I'm all ears.
Don't serve it over rice...serve on a bed of tahini (sesame paste) sauce w/some pita bread on the side. LINK
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