Kebabs in the Garden, Our House, Swindon (kpw* bonus kebab)   2 comments

[*kpw = kebab per week for 2013, as noted in an earlier post and the 33rd entry for the 2013 Challenge]

kebab meat

The kebabs so far this year have all been lamb (with one exception) or otherwise all döner (with one other exception).  For the Challenge, you can’t use a venue twice but there’s no reason not to have homemade so here’s a recipe for something Americans might recognise as a kebab.

Start with a good piece of lean beef (this lightly marbled rump roast cut like warm butter).  Instead of cubes, try cutting strips ¾” thick, 1½” wide, and 4″ long so they will pleat on the skewers.  These need to marinate and I chose a mostly dry rub to work with: a little garam masala, minced parsley, loads of garlic powder, a touch of black pepper and a crushed Oxo cube.  The Oxo cube provides the salt which is key to any marinade or, indeed, to any meat: it doesn’t take much but salt draws the liquid from the tissue and the resulting pressure gradient draws some of the salty-spiced moisture back in; salting anywhere from four hours up to two days is essential for making a lean piece of meat succulent and moist.

kebab meat ready for coating  kebab dry rub

The next afternoon the meat was skewered along with veg (bell peppers with sliced leeks, mushrooms, and courgette/zucchini slices) and put over the barbecue.  The smoke was sublime.

ready to cook  cooking

The result was lovely with just enough spice to flavour without masking the meat.  Sublime.

homemade kebabs at ours

2 responses to “Kebabs in the Garden, Our House, Swindon (kpw* bonus kebab)

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  1. Pingback: LB Lebanese Cuisine, Summertown, Oxford (kpw* for Week 32) | The endless British pub crawl

  2. Pingback: The Year in Kebabs: Reflections on the 2013 Challenge, 2014 Prep | The endless British pub crawl

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