June 22, 2012 10:54 pm
The arrival of warm weather means barbecue season, and nothing makes a better summer spread than traditional Syrian dishes. Thanks to Rea for sharing her recipe for delicious lamb and beef kebabs, served with a side of gluten-free (if you wish) tabouli!
Lamb & Beef Kebabs
1 lb lamb
1 lb beef
1 tsp allspice
1 tsp cayenne
1 tsp sea salt
1/2 cup parsley
Place all ingredients in food processor. Blend well. Put on bamboo skewers and barbecue. Serve with tabouli salad (see recipe below).
2 bunches parsley, finely chopped (this takes time – and a great knife – but is worth it!)
1 whole romaine lettuce
4-5 Roma tomatoes
1/2 bunch green onions
Mint (fresh or dried; if using fresh, finely chop)
Cayenne pepper, cumin and sea salt to taste
1 large lemon, juiced
1/2 cup extra virgin olive oil
1/4 cup cooked quinoa (for a more traditional dish use bulgur (cracked wheat); just be sure to soak for five minutes before adding to salad)
Finely chop the parsley (this will take time – and a great knife – but its well worth the effort). Chop the romaine lettuce (fine, but not as fine as the parsley), reserving eight to 10 small lettuce leaves to decorate the bowl. Chop green onions, mint (if using fresh), and tomatoes finely. Place all chopped veggies in a bowl. Add spices (about one heaping teaspoon) and sea salt to taste. Add lemon juice and olive oil and mix well. Taste to adjust spices. For a gluten-free salad add quinoa, or use traditional bulgur. Mix again. Line bowl with lettuce leaves – these can be used as decoration or eaten with the meal instead of bread. Enjoy!
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