I need a pepper mill. I just grilled what I'd call a kabob- steak on a skewer. Had potatoes too. But to season the steak I wish I had a pepper grinder...
Wasted The Great said:I need a pepper mill. I just grilled what I'd call a kabob- steak on a skewer. Had potatoes too. But to season the steak I wish I had a pepper grinder...
Perun said:A kabob lives and dies by its marinade. Try making a Kabob-e Bakhtiyari: Lamb and chicken (you can trade them for beef and turkey, what matters is the marinade). The chicken is marinated in minced onion and lemon juice with saffron. The lamb or beef is marinated in olive oil, onions, garlic, saffron, salt and black pepper (the same recipe as kabob-e barg, although the recipes always recommend grilling tomatoes, which I don't really deem necessary). Best served with basmati rice and a yoghurt sauce. It's very simple, but you'll never want to eat anything else again.
national acrobat said:Leaving for Paris in 9 hours time.