For starters, is it kebab or kabob? It turns out that either is correct. It all depends on where you are. Chunks of meat, or ground meat? Once again, it’s either. Meat, chicken, fish? Again, it’s pretty much anything you want. It’s not the content, it a method. Here comes the big one… ingredients mixed on the skewer, or separated?
We are a house divided. I grew up in a family that alternated the meat and vegetables. (Yes, there was occasionally fruit when we had Spam Hawaiian kebabs — it was out of my control.) . When I was young, we each got to “craft” our own kebab, adding our preferred ingredients in the sequence we wanted.
Markipedia’s family didn’t do kebabs, poor boy, He had to figure them out on his own as an adult. He quickly decided each skewer should be all one type of thing. A skewer of meat, a separate skewer for each vegetable.
This is one of those moments in which I had to decide, “Is this a battle worth fighting?” In the end, no – it’s not. Though I would love to have the flavors of one ingredient meld with the others, I now do it Mark’s way. I do not suffer terribly. While my method is prettier, his make sense, as meats and vegetables have different cooking times. For families with children, my version may be more fun.
This week, we did the simplest of kebabs, Mark-style of course. The only marinade was olive oil, lemon juice, salt, and pepper. We had beautiful fresh ingredients from the market, and this was their moment to shine without additions.
We had a very interesting red wine with the kebabs — a Gigondas from Provence. You can read a bit more about that on the Provence WineZine.
Remember, when in a relationship, consider your battles. Sometimes they aren’t even worth fighting. And who knows? Once in a rare while your loving spouse may be right!
– David
Lamb Kebabs
2 lamb steaks (about 2 pounds)
2 yellow bell peppers
2 zucchini
8 small tomatoes or 16 grape tomatoes
extra virgin olive oil
lemons, for juice and wedges for serving
Trim the lamb steaks and cut them into 1 1/2-inch cubes.
Trim the bell peppers, and cut them into 1 1/2-inch squares.
Trim the ends from the zucchini, and cut them into 1/2 inch thick discs.
Place the ingredients on the skewers being careful not to push them together too tight. (If they are too tight, they will steam rather than grill.)
Place the skewers on large rimmed cookie sheets. Drizzle them liberally with olive oil while you turn them. Squeeze fresh lemon juice over the tops, season well with salt and pepper, and let them marinate at room temperature for 30 to 60 minutes.
Preheat the grill — gas or charcoal.
When the grill is ready, make sure the meat and vegetables are well coated with oil and lemon juice. Place the meat on the grill first, as it has the longest cooking time. Add the other vegetables a while afterwards, putting them at a slightly cooler place on the grill. Turn the skewers until all ingredients are done – approximately 5-8 minutes.
Slide the meat and vegetables off their skewers onto a platter. Garnish with lemon wedges and serve with rice/rice pilaf.
Serves 6.
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Gerlinde de Broekert
February 1, 2020 at 3:10 pmI am glad you didn’t fight this battle. Simple food is so good and easy to prepare. Wishing you a happy and healthy February.
Cocoa & Lavender
February 3, 2020 at 1:22 amSome battles just aren't worth it! 🙂 Hope all is going well for you and your recovery! I am getting ready fro surgery 2!
Carolyn Kemmeries
February 21, 2020 at 3:25 amHI DAVID,
I mentioned to you at our meeting that I am closing down my Cox email and have begun using
carolynkemmeries@gmail.com
I so enjoy this blog and hope that by letting you know my new email that I will continue to receive your Cocoa and Lavender blog.
Thanks, Carolyn
PS I hope our meeting with George and Emory yields some results…..
Jeff the Chef
February 1, 2020 at 4:11 pmI know exactly what you mean. My husband often advocates for "the best" water to do things, and I often have to insist that we do things others ways because they're fun or traditional or creative or … my way!
Cocoa & Lavender
February 3, 2020 at 1:22 amWhen we are "right" we are right. But still I let him think he is… sometimes.
Provence WineZine
February 1, 2020 at 10:39 pmI can report, unequivocally, that these kabobs were terrific. I get both sides of the debate about devoting each skewer to a particular item –my family put the onions with the meat and separated the other veggies from one another — but, in this case, Mark's way definitely produced an excellent meal! And, the wine made for lots of conversation!
Cocoa & Lavender
February 3, 2020 at 1:23 amIt was a really fun evening… and no one starved or went thirsty!
Eha
February 1, 2020 at 11:11 pm*smile* Mark's 'way' does look like a Cobb's salad on skewers ! Make these very often, call them kebabs, definitely alternate the ingredient, omit the tomatoes in favour of mushrooms . . . but always marinate the meat and sometimes the vegetables Greek, Lebanese or North African ways . . . yes, lamb far above all the other meats tho' one can achieve great results with a less marinated kangaroo . . . ooh: feel like seeing what is in my fridge !!
Cocoa & Lavender
February 3, 2020 at 1:23 amIt DOES look like a Cobb salad – I hadn't thought of that. Needs avocado, in that case. Simple Greek-style marinade is the best!
Andrea_TheKitchenLioness
February 2, 2020 at 7:53 amDear David, love making kebabs, alas, at our house they do look more like 'your version', mixing meat and veggies. As you mentioned, that makes it more fun for the kids and yes, they get to choose their own versions…And I also go for the olive oil/lemon or orange juice/pepper and salt type of marinade.
Liebe Grüße und noch einen schönene Sonntag,
Andrea
Cocoa & Lavender
February 3, 2020 at 1:24 amI am glad we are on the same page, my dear – I love the combinations, but also don't like battling over stupid stuff. I know I am (we are) right, and that is all that matters! 😉
2pots2cook
February 2, 2020 at 3:16 pmAlso,wir machen kebabs auf die mehr optionen; fur Friede und Gutes, Ich verstehe deine haltung.Viele Grüße 🙂
Cocoa & Lavender
February 3, 2020 at 1:27 amGenau, meine Freundin, genau! Ganz liebe Grüße, D
Eha
February 3, 2020 at 2:42 am. . . the very best for 'surgery 2' – well, thankfully you only have two feet to attend to . . .
Cocoa & Lavender
February 3, 2020 at 1:07 pmSo true… and I am sure it will go just fine!
Gerlinde de Broekert
February 4, 2020 at 3:12 amYou are brave, wishing you the best and a speedy recovery
Cocoa & Lavender
February 4, 2020 at 1:41 pmThanks! This one should be much easier than the last!
Valentina
February 4, 2020 at 9:03 pmSo many possibilities! You named this post perfectly. So clever. Love that as a kid you crafted your own kebabs. Wish I'd thought of that when my now teenagers were younger. Though I might still get some interest. 🙂 ~Valentina
Fran @ Gday Souffle
February 5, 2020 at 3:41 amI prefer a mixed kebab, myself. One thing I can't get used to is the Australian pronunciation for 'kebab' (they use a short 'a' sound, as in the word 'bad')! But at the end of the day, let's stop quibbling and just enjoy eating it, right?
John
February 23, 2020 at 10:02 amI’ve realised I’m a bit of a swinger when it comes to kebabs. Sometimes it’s just meat, other times it’s mixed with veg. The main thing, for me, is that they’re cooked over flames. Much more flavour!