#296 Turkey Kabobs (By: V)

Every so often I head to a local kabob restaurant for lamb or chicken kabobs.  Ravi Kabob is one of my favorites.  N introduced me to Ravi Kabob's chicken and fish kabobs, and I've been hooked ever since.

Kabobs are fairly easy to make.  Using a dry spice rub and a stove top or oven to cook them, they are one of those easy flavorful items that can be transformed into protein for a hearty salad or a pita sandwich.  This recipe pairs well with a lightly dressed salad or rosemary garlic roasted potatoes.  This time around I made the kabobs with a side of long grain brown rice filled with peas, carrots and broccoli.

The recipe can be modified to use ground beef or lamb, as you desire.  Regardless of the type of meat you choose to use, this kabob recipe is layered with flavor.  I use the word 'layered' because of the variety of flavors in this recipe.  The lemon zest has oils that diffuse the sharp spicy flavor that garam masala brings with it.  If you don't have a lemon try adding a capful of red wine or regular vinegar, or even a tablespoon of ketchup to get a similar counter balance to the heavy spicy flavor of garam masala.  Don't worry you'll still get all the spicy goodness, I wouldn't want to take that away!

After I made the kabobs I thought of variations to the recipe that would add elements of flavor.  These might be worth a try:  add 1 teaspoon of orange zest or 2 chopped green chilis or chopped green or black olives.  If you decide to use green olives, cut back on the salt as green olives tend to be saltier in flavor than black olives.  As you can see, the recipe below is just the foundation for what can become a variety of delicious kabob recipes.

Turkey Kabobs - Serves 2 to 3, Makes 6 to 7 kabobs
1 lb of ground turkey
2 tbsps grated ginger
3 tbsps garam masala
2 tbsps Mexican spice mix (or cumin)
1 tbsp red chili powder
1 tsp lemon zest
2 tsps lemon juice
1/2 a chopped red onion
1 tbsp crushed garlic
salt & pepper to taste
1 tbsp coconut oil

In a large bowl place the ground turkey.  Chop half a red onion and add this to the bowl.  Then add the ginger, garam masala, Mexican spice mix, red chili powder, lemon zest, lemon juice and garlic to the bowl.  Add salt and pepper as you see fit.  I would say 1/2 tbsp of salt and a dash of pepper.

Once the mixture is fully incorporated start turning them into patties.  Place the coconut oil in a skillet and let it melt down.  Once fully melted add the patties.  The entire mixture of ground turkey should make about 6 to 7 patties.  Cook these in two batches on high heat.  Place on one side for 1 minute and flip over to the other side for 1 minute.  Cover the skillet with a lid to allow the kabobs to cook through, about 3 minutes.  They should be ready to eat, but check the middle to make sure there's no pink!

#221 Cilantro Chili Stuffed Flatbread

I've been entertaining guests from out of town for the past few weeks so you'll have to excuse me for my silence, social alienation and time away from my blog.

Today, I am eager to share with you something that I served my guests.... flatbread baked in the traditional oven. A Middle eastern or Indian leavened flat-bread is generally baked inside of a hot tandoori oven. Although sometimes it is lovingly called 'Tandoori Naan', there are countless varieties of other flatbread that you can bake from this lovely dough. The elasticity and smoothness of the dough makes it easy. You can roll them as thin or as thick as you'd like. In the modern urban household a tandoori oven is not commonly found so Naan is usually baked right in a tradional oven. Flat bread is just as easy to bake as the simple Naan, dinner rolls or 'rotis', and this one is so versatile that you could just eat it without dunking into a dip or curry. All because they're  absolutely fresh, delicious and healthy with onion-cilantro flavors.

After a good night's sleep, last Sunday morning I woke up with a boost of energy and zest to try something I've never got my hands into...... baking fresh flatbreads instead of rotis for my guests!!
It was quite an adventure, but I had a beaming smile on my face (almost like the new chef at a Kabab place) when the stuffed bread came out of the oven looking gorgeous and smelling divine. Most importantly everyone simply loved the soft texture and flavor when I placed the platter on the table. I would say these were more 'Naan'-like than 'Pita'-like since I stuffed them with onions.

Place the onion sutffing on one circle and cover with the second flatbread.

Ingredients:

1 package active dry yeast
2 Tblspns Sugar
3/4 cup warm water
3 cups all purpose flour
1 tspn salt
1/4 cup ghee or butter
3 Tblspn yogurt

For Filling: Chop together the following very fine-1 onion, 2 green chillies, 1/2 bunch cilantro.

How to make the Flatbread:
1. Pour the warm water in  ameasuring cup, add the sugar and yeast and let stand a few minutes for it to bloom, Mix weel before letting stand for 10 mins. It will froth and bloom.
2. Stir together flour, salt, yogurt and butter to combine and knead for about 10 mins until a smooth dough is formed.
3. Place this dough in a well oiled bowl and cover the bowl with a wet towel. Let rise in a warm area for about an hour or until the dough has risen to double its size.
4. Pre-heat the oven to 400 degrees. Divide the dough into 23-24 pieces and roll out into circles
on a floured surface about 1/2 cm thick.(you could make it thinner if you plan on making sandwiches inside the pita halves)
5. Place half of the circles on a greased cookie sheet without touching one another. Spread 1 tspn of the onion mixture over each circle and spread around to the edges.
6. Now place a second circle over the first covering the onion mixture and making a sandwich of the onion mixture. Pinch the edges together to seal well. Using a fork make marks over the top of the sandwiched circle.
7. Brush the tops with oil and cook in the oven until they are lightly browned and slightly puffed up.
8. Remove from the oven and serve warm.
Suggested side dishes with Flatbread are Salmon Tikka Masala                               
or my next dish Spiced Spinach and Mustard Greens

#92 Iranian Style Koobideh Kababs with Black Bean, Beets and Banana Flower

 Kababs are always welcomed on my dinner table -- they should come with a warning sign as they tend to be very addictive. Persian gatherings almost always have an assortment of Kabab meats cooked on skewers over coals and laid upon flat bread for retaining the moisture in them. A bed of basmati saffron rice served with  many accompaniments like flatbread, sumac and raw onions to please everyone's palate..

Although "Chelow Kababs" are the national dish of Iran, the Persian Koobideh Kabab is also an authentic minced meat kabab made from ground beef, lamb or chicken mixed with parsley and chopped onions and  a popular favorite. The ingredients are mixed together until they are smooth. One egg is added to help the mix stick together and then pressed around a skewer, then grilled or broiled and served over a bed of basmati saffron rice.


Sometimes accompanied by grilled tomatoes and powdered suman sprinkled over the rice, Kababs are easy to prepare and can be made using just about anything! I am trying to incorporate good veggies into our diet at home, so this is my kabab-e koobideh with black beans, beet and an interesting new addition- banana flower or Mocha- I call it my "BBB Kabab" :). To the right is a picture of the flower that is used extensively all over Asia, because of its wonderful texture, taste and healing properties. I would like to think the texture is almost like ground meat.

Raw Banana Flowers are bitter and have to be prepared in advance. First you remove the outer two or three layers of petals that are darker than the interior.. Holding the flower by the tip, cut off and discard the "root". Then, you can either grate it or chop fine and the juices will stain the surfaces to a dark brown so be careful to chop it onto a disposable wax paper. Then toss into a bowl with salted water and lemon juice and discard the wax paper. Soak for at least an hour and drain out of the water. Rinse thoroughly and then squeeze out all the water just before cooking it.



Banana Flowers have tremendous nutritional value. They are a good source of fiber and protein and contain a class of phytochemicals called "saponins" that lower LDL or bad cholesterol, boost the body's immunity against infection and even considered to inhibit the growth of cancer cells. They have antioxidant properties that reduce our risk of cardiovascular disease. Not only are they an excellent source of Flavanoids, but they also have anti-inflammatory and anti-aging health benefits to enhance the quality of life.

Black beans contain a lot of nutrients needed by the body, such as vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease. What makes them different from other beans/legumes is the color coat of black beans contain at least 8 different flavonoids that have enormous antioxidant potential used to prevent degenerative diseases.

Ingredients:
1 tablespoon olive oil, divided
2 onions, chopped fine
Cilantro chopped - 1 cup
3 cloves garlic, pressed
1 tspn ginger paste
1 fresh jalapeno peppers, finely diced
1-1/2 teaspoons ground coriander
1/2 tspn cumin powder
14.5 ounces cooked and drained black beans
salt and black pepper to taste
1 raw banana flower
Beet-1 chopped fine
1 egg, lightly beaten
1/4 cup Panko bread crumbs

I am sending this "mocha" recipe as my entry to the event below@
http://sweetartichoke.com/2011/03/05/artichoke-hazelnut-sandwich-cookies-event-announcement-biscuits-noisette-et-artichaut/



I have also sent the entry to MLLA 33 to Ammalu's Kitchen
http://ammaluskitchen.info/2011/03/01/my-legume-love-affair-33/
 and to Susan at The Well Seasoned Cook
http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html


Also sent to the Large "Fast Food-- not Fat Food" event being hosted by Priya of

http://priyasnowserving.blogspot.com/




and Only Fusion also hosted by Priya and Pari of
http://cooking-goodfood.blogspot.com/2011/03/event-announcement-and-giveaway-for.html


Directions:
1. Grate the banana flower very carefully after removing the dark red outer layers and discarding them. Grate into a pan of water with lemon juice so that there is no discoloration. Squeeze water out and keep aside.
2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in grated raw banana flower, ginger, garlic, diced jalapenos, and spice powders; cook until fragrant, about 30 seconds.
Add 1/2 cup water and cook the grated banana flower until cooked well and no liquid is retained. Cook chopped beets seperately and toss into the banana flower mixture.
3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in egg and cilantro. Divide into balls, and roll into cylindrical patties.
4. Roll patties in the Panko bread crumbs. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with grilled tomatoes and saffron rice.

#58 Stick to your Ribs Mediterranean Lamb and Chicken Kebabs

Every food has its own history and I am always curious to delve into the origins and meaning of the foods that I cook in my home. Are you wondering why? I think this helps me appreciate what a certain dish or cuisine sprung from, and most importantly it makes food understandable as a part of material culture. As I have mentioned many times in my blog I love food and the culture associated with it. This Greek inspired marinade soaks into the Kebab meat, it takes on a distinctive character of its own. I whipped up a perfect entrée, served with caponata and Tzatziki sauce which resulted in my family showering me with compliments!!.  Caponata is simply a fusion of baked vegetables(mostly Eggplant,garlic and red pepper) in a tomato onion and vinegar sauce.

History says that the Caponata was born as a mariner’s meal as there was so much vinegar used in it as a preservative. These juicy and plump chunks of meat served with raisin almond Couscous cannot be beat. The Kebabs tasted way better than I can describe through my photos.   I suggest you serve this at your next dinner party and I can assure you will be showered with compliments.

Ingredients:

Lamb and Chicken breast cubed-3 lbs

Ginger- 2 Tablespoons

Garlic- 1 whole pod

Olive oil- 3 Table spoons

Rosemary sprigs chopped- 1./2 cup

Mint chopped- ¼ cup

Fennel seeds powder- 1 tspn

Coriander powder- 1 tspn

Paprika-1 tspn

Onion- ¼

Lime juice- ¼ cup

Black pepper- 1 tblspn

Hot Green Peppers- 6

Salt to taste

Method:

1. Wash and clean the cubed meat and pat dry and keep aside. There should be no water on the meat to allow the marinade to seep into it.

2. In a food processor, place onion, Rosemary, ginger, garlic, mint, fennel, coriander, paprika, black peppers and salt and process well adding olive oil very slowly until a coarsely ground marinade is formed. Taste and correct the seasonings if needed.

3. Pour the marinade into the meat and mix well to allow all pieces to be covered with the green marinade.

4. Place in the refrigerator overnight until ready to grill. Place bamboo skewers in cold water to soak overnight.

5. When you are ready to grill, take the skewers and pierce the meat into them one at a time alternating with the hot green peppers and red onion cubes

6. Make sure to keep the lamb meat on a separate skewer since cooking times may be more for lamb.

7.Grill the skewers until the meat is cooked to your taste.

8. You can create a multi colored skewer with vegetables of your choice.