I just wanted to be able to say k e b a a a b. It’s very catchy. It sounds quirky if said with a certain twang and mysterious if an accent is used. Plus, I really do just like the way it sounds.
I also didn’t want to feel left out since it seems to be rather popular as of late. Everybody’s making them. I might not jump from a cliff if everyone were jumping but I would make a kebab…and so I did. Twice actually. I will spare you the lengthy goings on of my beet powder chicken kebabs tucked into naan with grilled asparagus and fresh mozzarella. Instead I will tell you about my, “I really want to make kebabs right now so I can bring them to Angie’s party kebab”. Kebab, kebab…k e b a a a b!
Lemony Pork Kebabs tucked in naan with spinach, hummus and green olive yogurt sauce
This pork mixture is delicious pan sautéed as well, which sometimes I make tossed in parpadelle with sautéed spinach and a quick pan sauce made with wine and lemon juice. You can form approximately 25-30 pieces from this mixture so if you don’t plan on using them all, they freeze nicely for a night when you need something quick and tasty for dinner.
I am assuming you know how to make hummus, or at least know where to buy a good one, so I am going to save my not-so-secret hummus recipe for another time (I do use a secret ingredient though). I used the humus from Whole Foods for this dish because it is actually quite good and saved me an extra step (I am picky about my humus so I was happy to find one that I liked).
INGREDIENTS (for kebabs)
1 lb ground pork
3/4 cup freshly made breadcrumbs (using olive bread will score brownie points)
3 thin slices fresh lemon, chopped (peel in tact, seeds discarded)
Juice of said lemon which in my estimation, is around 3-4 TB
1/4 of a preserved lemon
3 cloves chopped garlic
4-6 green olives (such as picholine). pits removed, chopped
2 TB Dijon mustard
1 TB grated Pecorino Romano cheese
A few pinches sea salt along with freshly grated pepper
A large wad of fresh cilantro, chopped
INGREDIENTS (to finish)
1-2 naan per person
1-2 TB hummus per naan
1 handful baby spinach per naan
1-2 TB yoghurt sauce per naan (recipe to follow)
1 kebab skewer per naan
Combine all of the ingredients for the kebabs in a mixing bowl except the salt and pepper; using your hands, gently but thoroughly mix together. Grind over the pepper and sprinkle with a little salt. You won’t need much due to the olives, cheese and preserved lemon.
Form into small balls and flatten ever so slightly.
Thread three pieces onto each skewer (I like using the small skewers). I don’t bother soaking them in water first but you may if you wish.
Over hot coals, on an oiled grate, grill the skewers approximately 8-10 minutes, until cooked through. Turn them a few times to evenly brown.
Spread the humus on each piece of warm naan. Top with spinach, then dollop over a spoonful of sauce. Place one skewer on top.
You can serve, skewer in tact, and let each person remove the skewer before picking up the naan, folding it in half to eat like a sandwich.
Ahhh, comfort food.
INGREDIENTS (for yogurt sauce)
4 green olives, pitted and chopped
1 fingertip wad of fresh cilantro, chopped (approx. 1TB)
1 tsp Dijon mustard
2 thin slices fresh lemon, chopped
1 tsp chopped preserved lemon
1 cup plain yoghurt
2 TB grated Pecorino Romano cheese
PREPARE (yogurt sauce)
Combine everything except the yogurt and cheese in a small bowl. Put the yogurt in another bowl and add the olive mixture then the cheese, adding a little more cheese to taste if needed.
Before heading over to the Novice Gardener for Fiesta Friday, take a few minutes for a Friday chuckle.
I like the way he says kebab; check it out here. If you don’t want to hang around for the whole thing, fast forward to about 2 minutes, 5 seconds into it.
If you still need to finish your drink before heading out, take a look here (go about 1 minute, 45 seconds in).
Okay, now, run to the party (It’s Fiesta Friday). We are already late.