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Kebab, kebab, kebab
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
TO PREPARE
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.
Oddly formed, I know.
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.
As they are cooking, I grill the naan alongside.
I had good company.
TO ASSEMBLE
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.
Wait, not so fast…
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.
Oh yeah, I forgot that an accent can also make kebab sound sexy
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.
This post made me want to reach through my screen for dinner. While my poor family knows it takes a min 4-5 times before I can get a recipe somewhat edible I think I might have to invest in this one.
Hi Joanna, so good to hear from you! I love your reaction, such a great visual. These are so easy to make that I am confident you will nail it on the first try. We should make them together sometime; I feel a summer barbecue coming on soon…almost.
This looks delicious!
Thanks Victoria. They were. Lovin’ your A, B, C’s.
Why thank you Stacey 😀
Stacey, love your kebabs, but love your company even more! Look at your precious fur babies! Are they coming to the fiesta as well? Happy Friday to you, my friend! 😛
Oh, thanks Patty, love hanging out with you and Bailey too. I do bring Ginger and Buddy most places; they like a good party too( especially when there is good food). I think they would love to hang out with Bailey.
Now that would be one fine fiesta! How fun would that be??
Oh, and I thought it so cute you called them fur babies. Buddy came to us through Fur Baby Rescue. It is a wonderful rescue group for small dogs.
They are furry and they are our babies! Ahh how we love them so. ♡♡♡
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Hahaha…love the kebab chuckle! That song is hilarious, thank you for that! Kebabs look awesome, Stacey! Maybe I’ll do kebabs again. Ke-b a a b lovers unite! 🙂
I know, those guys are hysterical, and goofy. Glad you got a good chuckle. The kebabs go nicely with your Latin Lover. That was well done!
This looks so yummy!
Thanks. I look forward to checking out what you brought.
Hi Stacey! Yes, kebabs seem to be the thing right now! Nevertheless, yours look amazing and your pups seem to think so too! So good that you brought these to FF! We are in need of some protein to soak up all of the crazy cocktails we have been imbibing for hours upon hours! You are our saviour in that respect! 😀
Yes, with crazy cocktails a flowin’, a little protein (with fat) is usually a good thing. Thanks.
Kebabs rock… like REALLY rock…KEEEEEeeeee — Baaaaaaaahhhh – BBBBBB
You know it Mr. Fitz – now that’s the way I like to hear it said.
Your kebabs do look delicious – first kebabs at the party. Bringing along that clip from the Conchords was a great idea – very funny. I know how I am going to pronounce kebabs from now on.
Thanks. I think I am going to be singing about k e b aaa b s For a while now. You know, kind of like when a song gets stuck in your head?
This looks delicious!! Isn’t naan just the perfect medium to eat just about anything? with Hummus too…YUM! I am making this when we get the grill back out!
Naan is the perfect medium. You should get your girl out now; nothing like a good hot grill on a chilly evening.
We just hauled it out!! Yay! 🙂
We enjoy kebobs, especially on the grill. Your recipe is very different and sounds delicious with the yogurt sauce 🙂
Thanks. The yogurt sauce is so easy and works with many things. Most thing taste good coming hot off the grill; mine gets heavy use.
Delicious offering Stacey! Love making kebabs on the grill, I just bookmarked a homemade naan recipe I want to try and now…thanks to you, I found a kebab recipe too. Thanks for the memories of the Conchords too…I loved that quirky show 🙂
Loved this!! Lol.. 🙂
The kebabs.. Kebab.. KEBAAAB.. Look so delish! I’m trying this for sure.
Such wonderful company you had.. I’m sure ready and willing to be taste testers if given the chance!! 🙂
Yummy yum yum 🙂 Kebab. Is that one of those words that just sounds weirder and weirder the more you say it? Wait a second … (says kebab 30 times) … yep. I reckon it is!
It’s also really hard to say quickly over and over. Like red lorry yellow lorry. But much more delicious than red lorry yellow lorry 😉
Perhaps I will need to begin chanting red lorry yellow lorry to get the kebab song out of my head. You are makin’ me laugh, thanks.
I don’t think I know the kebab song. How does it go?
Well, not really called the kebab song but the one in the clip I have on the bottom of my post. Although I do have other versions of it swimming in my head.
Ahh, I see. I didn’t follow the link, but I get it now. Very funny 🙂
Kebaab! Now I want kebab, with your yogurt sauce! 😀
That’s how it begins. First you see kebab, than you say kebab, then you see another kebab, hear kebab and have to have kebab.
Kebab, kebab k e b a a a b! Go make kebab; you won’t regret.
Hi Stacey, I just heard about your blog from a friend (We share a love of beets) and can’t wait to read some of the past issues. You’ve got me hooked and I have ONLY viewed this week’s recipes!! AND I DONT’T EVEN LIKE TO COOK:):)! Thanks for sharing and keep ’em coming!! Lois in Florida
Hi Lois and welcome. So glad you enjoyed; no cooking required. If you love beets, you should check out my post “the beet goes on…”
Hope to hear from you again.
Kebaaab!!! Now I feel left out for not having made any kebabs of late. Instead, I just ordered them at my favorite Middle Eastern restaurant last week. Your kebabs look great in that wrap, Stacey. Yum! I’m really late to the party, hoping there’s a kebab left for me, else I really will have to make my own this time. That’ll teach me for coming late!
Ordering is one thing, making another. I do always be sure to make enough for everyone, late or not. Be sure to check under the napkins where I sometimes tuck one for the late comers. Better late than never. Cheers.
Well, I am known to be late myself. I have a secret stash for the like. You shall not be left out.
Well you may like the way it sounds – I love the way it looks, especially with all the trimmings! Very cute photo of the other eight legs…
The other eight legs thank you kindly. I liked the way kebabs sound, you liked the way they looked and Tom liked the way they taste; sounds like good company. Thanks.