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SHISH KEBABS

We are headed to our Island Getaway this weekend, not sure if we will get Internet Access, but hopefully, and this time I won’t forget the camera!  Note:  with this dish, it was surprisingly good served cold the next day with a salad, although any leftovers could easily be re-heated in the oven too.

KEBABS – WITH MARINATED MUSHROOMS

Originally, we were going to have meatloaf for dinner….then perusing  The Flavor Bible, a new recipe developed. I thought about what ingredients I had in the fridge:  crimini mushrooms, lemons, fresh thyme, Greek Yogurt, fresh parsley and what started this recipe….was the thought of marinated mushrooms…then the recipe evolved from there.

Soak 7-10 wooden kebab sticks in water 1 hour before cooking Kebabs.

1 lb. Ground turkey (I used Hormone/Antibiotic free turkey and pork)

½ lb. Ground pork

3 tblsp. Minced flat leaf parsley

2 finely minced garlic cloves

2 tsp. Italian seasoning

1 tsp. Oregano

salt, and lots of fresh ground pepper

Mix up the ingredients in a bowl, then shape into 1-2 inch meatballs.  Set on a plate, cover with plastic wrap and refrigerate 2 hours before cooking.

Marinated Mushrooms:

14 crimini mushrooms – well cleaned, stem on slightly trimmed

juice of 1 lemon

olive oil – 3 to 1 with the lemon juice

1 minced garlic clove

3 stems of fresh Thyme – peel off the thyme leaves

salt and pepper

Mix up the lemon juice, olive oil, garlic, thyme, salt and pepper into a bowl – whisking well to combine.  Add in the mushrooms top side down – marinate 2-3 hours in the fridge.

Yogurt Dipping Sauce:

½ a tub from a 500 gram container of Greek Yogurt (Yogurt cheese/dripped yogurt works well too)

1 – 6 inch slice  of cucumber (mine was thin) de-seeded and chopped

about a palmful of Italian Flat Leaf Parsley

1 minced garlic clove

2 tsp. Fresh lemon juice

1 rounded tsp. (dry) dill (fresh would be better, but did not have any)

2 Tblsp. Olive oil

salt and pepper

Add the chopped cucumber, parsley, garlic clove, lemon juice and olive oil to a food processor, blend till fine.  Spoon into a bowl, add in the yogurt and dill  and mix well.  Adjust salt and pepper.  Refrigerate 2 hours before serving with the meatball Kebabs.

Kebab Assembly: Remove  the wooden kebab sticks from the water,  lightly pat dry, then add 1 meatball, 1 marinated mushroom, 1 meatball, 1 more mushroom, finishing with 1 more meatball – leaving space between each meatball and mushroom.

Lay down the skewers onto a parchment lined baking sheet.  Then brush each meatball with the rest of the mushroom marinade – coating well.

Bake at 350 degrees, about 40 minutes or until cooked through.  Turn over half way through cooking time, and brush the other side with the marinade.  Served with the yogurt dipping sauce, and a rice side dish.  These kebabs would be good with marinated chicken, beef, seafood – shrimp and scallops….I am thinking that more kebabs will be  gracing  our dinner plates!

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