May – Grilled Kabobs
There are few things I like better in the summer than that fresh feeling after you’ve showered after a day on the beach, and dinner on the grill. The smell and the smokiness it leaves in the air are pure heaven. Plus my husband is the grill master at our house so usually a grilled dinner also gets me out of doing the cooking!
First of all, if you haven’t been to Nadim’s to have his kabobs yet, you really have to go. From the chicken and beef to lamb, kafta and turkey, they are all amazing! At my house we went with chicken. I marinated the chicken in a basic marinade, soaked the skewers and then loaded them with the meat and some veggies too. Inside I prepared some simple couscous.
Out on the grill Keith, my husband, did as Nadim told us and rotated the skewers every couple of minutes. This ensured even cooking and kept all the juices inside the meat. The size and type of pieces of meat you skewer will determine how long you keep them on the grill. Overall I was very pleased with the result. The chicken was tender, had amazing flavor and was still juicy. The veggies were crisp with just the right amount of char to them. I LOVE grilled veggies! However next time I make kabobs I’ll definitely be stopping at Nadim’s first to pick up some toum. I was missing it!
The best way I can describe toum is that it’s like a garlicy mayonnaise. Beware, this stuff is addicting!!!! I’ve even asked for extra toum when ordering take out from Nadim’s and have saved the leftover toum to use on panini’s or burgers later in the week. Nadim gets such rave reviews on this little amazing condiment that he’s now packaging it for you to take home!
All in all the kabobs we a success! I’m excited to see foods we try next time!!!!