BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

KABOBS, SPICY (lamb, goat, chicken, or beef)

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Blended or singular, these meats are all complimentary and may be used together;  each meat responds well to this spice rub. Note for even cooking do not mix chicken and the others as their food safe temperatures are not the same.

Serve with garbanzo bean patties, brown rice, or hand cut noodles.

At EVOO we use this recipe for using the scrap pieces meats when we fabricate larger cuts in-house. It requires careful freezing, but makes for better sustainability, and less waste.

See Freezing Sustainably

Ingredients:

  • 3 pounds tender cuts of meats, trimmed of fat, and cut into 1 1/2 inch cubes, set aside while blending the spices
  • 2 tablespoons cumin, ground
  • 1 tablespoon Szechuan peppercorns, ground
  • 2 teaspoons red pepper flakes
  • 2 teaspoons caraway seed, ground
  • 1 teaspoon sugar
  • 2 1/2 teaspoons coriander, ground
  • 2-3 bamboo skewer sticks, per serving, soaked for one hour in clean water

Method:

Combine spices in small bowl. Add 1 teaspoon salt for every tablespoon of spice mixture.
Toss with the prepared meat cubes, and thread cubes onto soaked  bamboo sticks. Hold in the refrigerator until ready to grill.
At service, indoors or out, place marinated skewers of meat onto hot grill.  Turn frequently, rotating the interior juices to aid in even cooking. After 3-5 minutes depending upon size, check doneness with instant read thermometer probe. (105º for beef, lamb, goat; 140º for chicken cubes). Serve immediately. Typically skewers should be remove if meal is plated before serving; otherwise leave them on so guests may choose.

 






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