These are a problem because the kebabs got dry. I don't really want to add more fat, I'd rather work to keep the fat that's there in the kebab and not washing away. Anyway the taste was good so I'll work on it.
Kebabs: Half onion, allspice, parsley/and or rosemary, baharat, japaneno, 'pine nuts' (used walnuts instead).
Original recipe didn't cook the onions but I don't think that's wise. So I did. The whole Baharat thing was nice. Skewers were mean to be flat, mine weren't, it was fine as far as slipping off goes. I think on the next trial I'm simply going to reduce cooking time to max 3 mins per side, grilled.
Baharat: Corriander seeds, cumin seeds, whole cloves, black peppercorns, cardamom pods seeds only (toast them and whiz), plus unsmoked paprika and grated nutmeg.
Topping for kebabs:
Masscerate thinly sliced red onion in lemon for a few hours prior. Add in sumac and chopped parsley at the end. Was pretty effective.
A side slaw with:
Yoghur, lemon, curry powder (in this case cabbage, red oinion, carrot, sultana equivalent... or walnut)
Effectively 'coronation' slaw. Kinda ok.
These were actually pretty tasty inside a wrap, if you can stomach the carbs.
No comments:
Post a Comment