The Joy of Kebobs

Well now that summer’s here, let’s just dive head first into the barbeque thing! As Americans we’re just crazy for the lure of the outdoor grill and what could be more fun and perfect then kebobs! Our plat du jour on Wednesdays is Mediterranean Kebobs and today we made them with fresh sushi grade tuna. What makes them “Mediterranean”? The recipe we used to marinate the tuna is called Pincho Moruno and it comes from one of our favorite cookbooks Delicioso, The Regional Cooking of Spain, by Penelope Casas. This marinade is traditionally used with pork, but it’s really delicious with any grilled meat, fish or poultry. Here is the recipe:

2 Tbsp olive oil
2 Tbsp lemon juice
8 cloves garlic, minced
2 Tbsp minced parsley
1 tsp fresh ginger, minced
1 1/2 tsp ground cumin
1 tsp crushed coriander seeds
1/4 tsp tumeric
1/2 tsp imported sweet paprika
1/4 tsp dried crushed hot red pepper
1/4 tsp freshly ground black pepper
1 1/2 tsp minced oregano leaves or 1/4 tsp dried
several threads of saffron
1/2 tsp salt

Combine all the ingredients in a shallow bowl and add the chunks of meat, fish or poultry lightly coating all the pieces. Cover and refrigerate for 24 hours, turning occasionally.

As you can see from the pictures, we then put the tuna chunks onto wooden skewers that have been soaking in water for one hour. In this case, we topped each kebob with a piece of zucchini, but you could have lots of fun making up your own combinations.

This is just one of many great grilling tips we’ll be sharing with you this summer. Enjoy!

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2 responses to “The Joy of Kebobs

  1. Are those garlic scapes on that platter? I wish you’d give me some ideas how to use garlic scapes besides as decorations. I got a bunch of them at my CSA (Community Supported Agriculture) this week.

    • Hey Betsy
      Richard says you can use them like you would any onion or garlic. Chop them fine and saute lightly to add to any dish that you’re looking for a fresh onion taste. If you want to use as a garnish, chop the tops and it will give you a similar feel to a scallion. Enjoy the fruits of the season my dear!

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