Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: CDN Smoker on July 06, 2013, 08:14:24 PM
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I spent 6 years working in the Middle East. Two foods I could live on we're Chicken Shawarma and kebab.
I will put the reciepe at the end. As Sparky says it will be a silent movie.
(http://i1180.photobucket.com/albums/x412/lmh8/F764E69C-7040-4611-8A60-0CA0E5D40F61-5689-00000651F0F5D631_zps56c66d5b.jpg)
Somewhat silent, make into a paste.
(http://i1180.photobucket.com/albums/x412/lmh8/1D56FEEB-A043-487D-94DD-978DE9145BD3-5689-00000652091A5965_zpse655d6c2.jpg)
(http://i1180.photobucket.com/albums/x412/lmh8/2D017F3C-AF5A-43AC-B4FD-ADB11221524A-5689-000006521C6C909D_zps2591fda4.jpg)
Add the Lamb,
(http://i1180.photobucket.com/albums/x412/lmh8/5C9F6C00-AB73-44DB-85C4-A485D6FA8387-5689-000006522D77D835_zps149a03d4.jpg)
On to the sticks,
(http://i1180.photobucket.com/albums/x412/lmh8/C04FAAB4-D9D6-4375-A006-BD1A607542B7-5689-000006523F766850_zps620aeee1.jpg)
1351 to 350F
(http://i1180.photobucket.com/albums/x412/lmh8/89E85FFC-FE4D-494A-A1D7-F8E342944229-5689-000006527A57CA7A_zpsd2882512.jpg)
Still smoking @350F
(http://i1180.photobucket.com/albums/x412/lmh8/5C6775DD-E6D7-4EA6-B48A-37AEE4B06F0E-5689-0000065265BED4D6_zps1bc532f6.jpg)
Make sure you remove the flame zone covers,
(http://i1180.photobucket.com/albums/x412/lmh8/9DF7BDA4-8EED-47BD-9580-88780B64AF03-5689-00000652ACD2F5DF_zpsc07f16d4.jpg)
Off the smoker,
(http://i1180.photobucket.com/albums/x412/lmh8/E3BD6F00-9832-4ABB-A264-99CA5C09550F-5689-00000652C3D2B8F1_zps931320b6.jpg)
Not a big a big plate guy but here you go,
(http://i1180.photobucket.com/albums/x412/lmh8/5098648E-B358-43DA-B5C6-4682EB8739C5-5689-00000652D813EB8B_zps5ff77b68.jpg)
Comments from my Wife because you have to get some buy in to get new toys ;D
- You are a flavour kind of guy. Yes I have no issue with that or why would I be doing it?
- To much mint. OK, I can work with that one. Cut back the mint.
Hope you enjoy and thanks for viewing.
Ingredients;
YOGURT - GARLIC SAUCE
Cup plain whole - milk yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
1/2 teaspoon salt
KOFTE
1/2 cup pine nuts
4 garlic cloves, peeled
1 1/2 teaspoon hot smoked paprika
tsp salt
tsp ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 1/2 pound ground lamb
1/2 cup grated onion, drained
1/3 cup minced fresh parsley
1/3 cup minced fresh mint
1 1/2 teaspoon unflavored gelatin
Large disposable aluminum roasting pan (if using charcoal)
Directions;
WHY THIS RECIPE WORKS:
We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling. And we added ground pine nuts for richness and to keep the kofte from being too springy.
1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.
2. FOR THE KOFTE: Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3A. FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place pan in center of grill. Light large chimney starter filled two thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, passing yogurt-garlic sauce separately.
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Man, that looks good! Big ole kabob!! ;)
Mike
Sent from my iPhone 5 using Tapatalk
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Looks excellent. Wife feedback is always interesting in my house. ???
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Wow! I want to try that!
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Wow, Never seen this one before, Nice!! I like them fancy kabob sticks too :)
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Really good looking. I've never tried it either - will have to add it to the "to do" list! Thanks CDN!
Can't wait to see Chicken Shawarma!
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You made me hungry for Kofta....the BinDawood store next to my apartment here in Jeddah has them already on the skewer in the meat department so will buy a few and throw them on my electric grill tonight...no balcony for a real grill...gotta do with what you got..
I brought over a package of Backwoods Maple Breakfast Sausage seasoning and I make it with 50/50 lamb and beef burger...makes pretty good sausage..anything for a taste of home..
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Nice cook.
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Great job CDN! Looks fabulous. I am very partial to lamb, and like several other things in life....I want it far more than I get it!
I must try your recipe, thanks for sharing!!!
Gene
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Bravo! That looks incredibly good.
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That looks awesome man!
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That is one marvelous recipe. :)
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WOW! I've never seen anything like that before.
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Just wanted to add that this reciepe came from "Cooks Illustrated".
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very cool. I love lamb and you made it look fantastic. love the sauce too. nice plate w/ the rice. I would like some plz. on a side note: love the great looking lawn and like the nice fence and pool too. is that roller for the pool cover easy to get off? I could use something like that for my pool. 8)
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We have had a lot of rain so that helps with the lawn.
You can take the cover off with one but putting it back on is easier with two. We usually get about 3 years out of one before replacing. The chlorine is hard on them.
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I love lamb.... Gotta try this! Nice Job!