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re: Any ideas about a sauce for grilled kabobs?
Posted on 7/14/16 at 2:31 pm to hungryone
Posted on 7/14/16 at 2:31 pm to hungryone
quote:
Don't serve it over rice...serve on a bed of tahini (sesame paste) sauce w/some pita bread on the side. LINK
Hmmm, I'm still churning some ideas. Suppose I ditch the rice and boil some pasta like rotini or a garden mix. Then mix the kabobs in a bowl with the pasta and the tourn sauce. That doesn't sound dry.
1
Posted on 7/14/16 at 2:39 pm to Zach
Toum is really really strong. It is more of a dip than a sauce. It is typically served on the side to dip bites of meat and vegetables in as you go.
Posted on 7/14/16 at 2:44 pm to mouton
quote:
Toum is really really strong.
Well, if you're talking about pepper heat I'm a Cajun and I find most hot peppers waaay too mild. I'm growing a lot of Thai peppers in my garden and am very disappointed that they don't deliver enough heat. Neither do my cayennes.
If this keeps up I'm going to Ghost or Carolina reapers.
Posted on 7/14/16 at 2:46 pm to Zach
It's a different sort of spice... it's pretty potent when fresh. I find it mellows out really nicely though, so make a big batch and store it in a jar or tupperware in the fridge.
Posted on 7/14/16 at 2:53 pm to Zach
What about a sauce made of pineapple juice, coconut sugar, soy sauce, and a little fresh ginger? Could add some pineapple to the kabobs as well.
Defintely checking toum based on this thread.
Defintely checking toum based on this thread.
This post was edited on 7/14/16 at 2:54 pm
Posted on 7/14/16 at 2:54 pm to Zach
No it's the raw garlic in the toum that make it overwhelming. It will overpower everything it touches, it is best used sparingly.
Regarding your dry kebabs, I find it helpful to make separate skewers of just onion, only tomato, and beef by itself. You can then char the onion & tomato as desired, yet take the beef off before it's dried beyond redemption. Mixed skewers are always overcooked, to my taste, because the onion is just barely warmed by the time the beef is a nice med rare.
Regarding your dry kebabs, I find it helpful to make separate skewers of just onion, only tomato, and beef by itself. You can then char the onion & tomato as desired, yet take the beef off before it's dried beyond redemption. Mixed skewers are always overcooked, to my taste, because the onion is just barely warmed by the time the beef is a nice med rare.
Posted on 7/14/16 at 2:58 pm to Zach
quote:
Well, if you're talking about pepper heat
Not really hot just a very strong garlic flavor. I guess you could say it has a little horseradish type heat.
Posted on 7/14/16 at 3:15 pm to hungryone
quote:
Regarding your dry kebabs, I find it helpful to make separate skewers of just onion, only tomato, and beef by itself.
I already do that. And here is a critical issue. If I describe the sauce to my wife and she doesn't like it she won't try even the slightest taste to see if she actually likes it.
The text of the recipe must click in her head or she rejects it without any sampling. She doesn't give any reason. Just... "It's yucky sounding."
Posted on 7/14/16 at 3:56 pm to Zach
Yeah, we know, she is the worst
Posted on 7/14/16 at 4:09 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.
That is patently false. Just don't overcook the meat or the rice and season appropriately. I grill meat on skewers frequently seasoned with infused oil and spices. Serve over rice or just with veggies. No sauce necessary.
This post was edited on 7/14/16 at 4:11 pm
Posted on 7/14/16 at 4:35 pm to Zach
Roasted Pepper Salad (Mechwiya)
Schug (Yemenite Chile Relish)
quote:
This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches.
Schug (Yemenite Chile Relish)
Posted on 7/14/16 at 5:04 pm to NOFOX
quote:
That is patently false. Just don't overcook the meat or the rice and season appropriately. I grill meat on skewers frequently seasoned with infused oil and spices. Serve over rice or just with veggies. No sauce necessary.
I tried it your way. You're wrong.
Posted on 7/14/16 at 5:07 pm to Vdrine
Looks good but it doesn't look like something served over rice. I'm still leaning toward a pasta mix with the grilled kabobs.
Posted on 7/14/16 at 6:08 pm to Zach
If you want something to put on rice and want to keep it middle eastern you could make Shakshuka and serve the Kabobs on the side.
Eggs in Purgatory: Shakshuka
Eggs in Purgatory: Shakshuka
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