Spice up your summer BBQ with these mouth-watering Spicy Hawaiian Ham Kabobs! They will transport you to a tropical paradise in just one bite. #BBQWeek #kabobs #ham #Hawaiian #summerfeasting #hawaiianinspired #skewerlove #BBQfavorites #delicious
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Miso Ginger Salmon Kabobs with Grilled Baby Bok Choy
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#mmmgurrrll #eattherainbow #delicious #homemade #kabobs #salmon #pescatarian #pescatarianfood #pescatarianeats #deliciousfishes #miso #ginger #bokchoy #asianinspiredfood #queercooking #queerkitchen #enbychef #enbyeats #homecook #yummy #food #foodporn #foodphoto #foodpics #cooking #homecooking

Once, I took my family on a trip to Russia. Ten days, ten cities — we covered a lot of ground.

Day nine caught us in Saint Petersburg where we appropriately arrived on a 5 AM train like true Muscovites. IYKYK.

By 2 PM, we covered a monastery, three cathedrals, two museums, a few castles, a ballet school, two parks, a memorial field, a bunch of bridges, all four channels, the entire Nevsky Prospect from Alexander to Peter, and crossed over to Vassilievsky Island. On foot. All of it.

Seeing beds, my three companions passed out. What did I do? I went downstairs to a Georgian restaurant. What did I have? Lamb lyulyua kebob with Satsebeli sauce. Waitstaff watched with admiration how I cleaned up a shareable platter on one breath.

Here’s more remembrance of things past and another successful recreation:

LAMB LYULYUA KEBABS:
— 2 lb ground lamb with a serious amount of fat (20% at least);
— 1 large onion, grated;
— 3 garlic cloves, chopped;
— 1/3 cup of cold water;
— 1 tsp salt;
— 1 tsp black pepper;
— 1 tsp baking soda;
— 1 tsp hot paprika;
— 1 tsp cayenne;
— 1 tsp khmeli-suneli;
— 1 tsp utzkho-suneli;
— handful of cilantro, chopped;
— handful of parsley leaves, chopped ;
— handful of mint, chopped;
— 1 tsp cumin seeds;
— 1 tsp coriander seeds;
— 1 tsp fenugreek seeds;
— 1 tsp fennel seeds;
— 1 tsp dill seeds.

Toast all the seeds on a dry pan and crush in a mortar. Do not pulverize, you want some crunch.

Combine other ingredients besides lamb and whiz them with an immersion blender. You want it liquidy. Mix in the seeds. Mix in lamb.

In a stand mixer with paddle attachment, on a low speed, beat the mixture to emulsify fat and liquid — no less than 2 minutes, no more than 3. Overdo and the fat will separate.

Make sausage shapes or stick the mix onto flat (! — important) skewers. Refrigerate for an hour or better overnight.

Grill on a mangal type fire, i.e. when meat is suspended and doesn’t touch the grate.

#food #cooking #grill #kabobs #georgianfood #mangal

Pulling out my mangal. For my favorite chicken shashlyk.

There’s a little story here.

Everyone knows and makes fun of heavily mayo-based Soviet cuisine — salads Olivier and mimosa, herring under a fur coat, jellied fish. I get it.

Mom also used to marinate meat and chicken in mayo. Friday night, she would mix it with some salt, pepper, garlic, spices if there were any. On Saturday, this meat would travel with us to dacha, where skewered it was cooked over coals outside.

Even the crappiest cuts would come out moist inside with a nice char, never burnt, perfectly flavored. Mom never took credit for that cooking success — we were hungry and everything tasted better outside.

In my US environment, I quickly sensed that mayo is being looked down on and never volunteered mom’s uncool idea. There is so much besides mayo. Until I saw my mom’s recipe in Samarkand cookbook by Caroline Eden. It was not her exact version. We never knew cumin and mom would rather cut her hands off than use precious lemons for a marinade — that would be vinegar. But the idea and everything else was from our Soviet dacha.

Backed by the book, I started whipping my kabobs batch after batch with steady success attributing it to outdoors, just like mom. Until I stumbled upon a piece by Kenji Lopez-Alt in New York Times. It was about a “secret ingredient that improves meat every time.” And that ingredient was… You guessed it — mayo.

Being a viscous emulsion — i.e. a mixture of things that don’t mix — of fat, water, and protein, mayo covers the meat evenly and stays in place. Once heated, mayo taste completely cooks off, water evaporates, fat carries and intensifies flavors, prevents drying, while thin layer of protein creates a coating for a quick and easy char. There’s more — mayo emulsion protects meat from burning when sugary marinade is used by coating sugar. And these are the reasons why mayo browns better than butter even on bread.

Mom should’ve taken that credit.

#food #kabobs #grill

These Spicy Miso Salmon Skewers were not only incredibly easy to make, but also incredibly yummy! @sebalicious and I will absolutely be making these again! They consist of cubed salmon, zucchini, and green onion, marinated in a spicy miso garlic and ginger marinade, broil grilled (its entirely too hot to be outdoors grilling 🥵), layed over a bed of fresh steamed rice, and drizzled with a Miso Ginger dressing. 🐟🌶🥒🍢
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#mmmgurrrll #eattherainbow #homemade #delicious #salmon #kabobs #asianinspired #pescatarianfood #pescatarianeats #deliciousfishes #pescatarian #yummy #food #foodporn #foodphoto #foodpics #cooking #enbychef #enbyeats #queercooking #queerkitchen

TIP: a pencil sharpener can renew the points on burned, blunted bamboo skewers. #food #cooking #psa #bamboo #bbq #grilling #kababs #kabobs

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https://eatinglove.com/recipe-boost/645742/Grilled-Kabobs Grill up some #mouth-watering #kabobs to satisfy your cravings!

#Friday #kabobs #dinner before #party? Food #photography