Kebabs 101

 

Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as "shish kebab" at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab.

In the Middle East, kebabs are not always prepared on a skewer and do not always consist of cubed meat and veggies.

Since kebab are prepared in just about every Middle Eastern country, there are several spellings, such as kabob, kebob, kebap, kabab, and kebab.

Kebab Recipes

Beef Shish Kebabs Marinated cubes or sirloin combined with fresh veggies make this beef shish kebab easy, yet flavorful.

Spicy Lamb Kebab If you are looking for a kebab with a kick, this is it! Lamb is marinated in a spicy blend of herbs, creating a flavorful lamb kebab.

Shrimp Kebab This shrimp kebab recipe is perfect for beginners. It requires very few ingredients, but is bursting with flavor.

Samak Kebab Fish make an excellent addition to a kebab. Grilled halibut, swordfish, or salmon combined with this marinade make this dish a winner.

Lamb Shish Kebab This recipe for lamb shish kebab is easy, requires few ingredients, and is perfect for dipping.

Shish Taouk Chicken kebab are the perfect cookout food. Chicken cooks very well on the grill and this recipe is perfect for beginners.

Lamb and Beef Kubideh A blend of ground lamb and beef with spices are combined and skewered.

Chelo Kebabs Chelo kebab are the national dish of Iran and one of the oldest type of kebab. This recipe is basic, yet full of flavor.

Kofta Kofta is a great alternative to meatloaf! Made with ground beef and spices, it is cooked, but not served on a skewer.

All Skewers are Not Created Equal

The type of skewer you use is very important when making kebabs. I prefer flat, stainless steel skewers. The meat and vegetables cling to the skewer better than wooden kinds.

If you do use wooden skewers, it is best to soak them in water for about 15 minutes before use because they can splinter. Do not use heavy cubes of beef or weigh down wooden skewers, as they will split in half.

Regardless of what type of skewer you use, be sure to apply a light coat of cooking oil before threading vegetables and meat. Your meats and veggies will slide off with ease!

Charcoal vs. Gas Grills

I am often asked which grill is best for kebabs. For an authentic tasting kebab, a charcoal grill is best. I think it produces a better flavor than a gas grill.

Gas grills are certainly more popular than charcoal grills in western cooking culture. A gas grill will certainly do the job. It is really a matter of personal taste when it comes to the type of grill.

Read more about charcoal vs. gas grilling.

Don't have a grill? no worries. The oven broiler is another method of cooking kebabs.

Remember to spray a light coat of cooking oil on the grill before cooking the kabobs to prevent sticking.

Serving Kebabs

Kebabs are traditionally served over a bed of rice, with pita bread and veggies. They can be served on or off the skewer. Dipping sauces like Turkish cacik are a popular accompaniment.

Cooking Oils 101

If you frequently cook in the kitchen then you are probably familiar with using oil. Oil is used as an ingredient and is also used for frying. One of the most common cooking oils is vegetable oil, but do you really know what that is? Do you know what oils are best used for frying or the proper way to store it? Here you will find different types of common cooking oils and the proper use of each of them.

Vegetable Oil

Vegetable Oil is probably the most commonly used of all the oils. It can be found frequently for use in recipes and can also be used for frying. Vegetable oil is actually a blend of several oils, such as corn, soybean, palm and sunflower.

Canola Oil

Canola oil has been said to be one of the most healthy of the cooking oils because of its low saturated fat content and high mono unsaturated fat. It is commonly used in frying, but only with medium frying temperatures, about 450 degrees F.

Corn Oil

Corn oil is relatively low on both saturated and mono unsaturated fats. It is popular in margarine and used in both frying and baking. It should only be used when frying on medium temperatures.

Sunflower Oil

Sunflower Oil is low in saturated fat and high in Vitamin E. Many food manufacturers are recognizing the health benefits of sunflower oil and are using it as the preferred oil in such snack foods as potato chips. It can be used in the home to fry, cook, and for use in salad dressings.

Olive Oil

There are different varieties of olive oil: extra virgin, virgin, extra light, and refined. Extra virgin olive oil is the most common of those used. There are many uses for all varieties, such as stir-frying, cooking, sauteing and as an ingredient in recipes.Olive Oil is also frequently used in salad oils. It is the most healthy of all the oils as it is high in mono unsaturated fat which has been shown to help reduce the risk of heart disease. Many people use it daily in their meals, drizzling it over a wide variety of foods.

Peanut Oil

Peanut oil is a great oil to use when frying in high temperatures. It is a common oil during the Thanksgiving holiday as many people are using turkey fryers to fry their turkeys, but can be used anytime when frying.

Storing Oil

All oils remain liquid when kept at room temperature so it is best to store oil in a dark, dry place, such as your pantry. Oils that are high in monounsaturated fat will keep up to a year, while refined olive oil, having the highest of monounsaturated fat, can last a few years. Extra virgin and virgin olive oils will keep about a year after opened. The shelf life of most other oils after opened is usually six-eight months.

Another important fact to note is how to properly discard used cooking oil. It should never be poured down your kitchen sink. Oil can congeal and block pipes. The best way to discard of it is to pour it into a leak-proof container and discard it with the rest of your garbage.

Hummus 101

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Hummus Recipes

If you frequent Middle Eastern restaurants and eat the hummus, you know that hummus tastes different everywhere. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. When making your own hummus, you have to keep your own tastebuds in mind. If a recipe calls for a lot of tahini and you don't like tahini, scale down the amount or simply omit it. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone. Add a little of this and take away that and you still have a culinary masterpiece! Here are some excellent hummus recipes that have a variety of ingredients make hummus more exciting!

Hummus with Tahini

Hummus without Tahini

Roasted Red Pepper Hummus

Roasted Garlic Hummus

Tahini (Sesame Seed Paste) Recipe

 

Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.

Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 5 cups sesame seeds
• 1 1/2 cups olive oil or vegetable oil

Preparation:

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Storing Tahini

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Tabouleh Recipe

Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.

Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes

Ingredients:

• 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
• 2 tablespoons of fresh mint, chopped
• I medium onion, finely chopped
• 6 medium tomatoes, diced
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 cup bulghur, medium grade
• 6 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation:

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Harissa Recipe

 

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Preparation:

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

Tahini Sauce Recipe

 

Tahini sauce is made from tahini - a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:

• 1/2 cup tahini (sesame seed paste)
• 3 gloves garlic, crushed
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 teaspoon parsley, finely chopped (optional)

Preparation:

In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

Mix in parsely

Serve immediately or refrigerate.