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| Grilling kebabs. |
Kebab is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.
Ingredients:
8 wooden kewers
225 g (drained weight) king prawns tail (frozen)
4 tbsp. olive oil
1 clove of garlic
16 cherry tomatoes
1 bu ch spring onions
1 baguette roll
50 g garlic butter
Procedure:
1. Allow the king prawns tail to thaw, wash and drain.
2. Crush the garlic cloves and mix with the olive oil. Marinate the prawn in this mixture.
3. Wash the cherry tomatoes and remove the hard base sections.
4. Use only the green, closed parts of the spring onions. Cut them into lenths of about 3 - 4 cm, clean and wash.
5. Blanch the spring onion sin salted boiling water.
6. Cut the baguette rolls into 1 cm slices, spread with garlic butter and cut slices into quarters.
7. Thread wooden skewers alternately with prawns, tomatoes, spring onions and baguette pieces.
8. Once assembled, drizzle the kebabs with the garlic oil.
9. Cook the kebabs in the grill turning frequently.
Tip: Soak the wooden skewers in cold water before use to prevent from burning when grilling.
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