Last night we fired up the charcoal grill for the first time this year! Hooray! Ground chuck was on super-sale this week, but instead of the usual burgers or chili we decided to try something a little different. It was phenomenal! I had some tempeh lying around and we cubed it and marinated it in the same seasonings as the meat. That was delicious too. I'm really, really looking forward to eating these leftovers for lunch soon! I'm doing more of a salad today: baby spinach topped with a few meatballs, a few cubes of tempeh, the grilled veggies, and some yogurt sauce. Mmm.
Greek-ish Kebabs
Meatballs:
2lb ground chuck
Few glugs olive oil
Splash of the red wine I was drinking ;o)
2 pastured eggs
Minced garlic to taste (we used 4 or 5 big cloves)
Minced shallot to taste (we used about 1/4 of a big one)
A couple sliced green onions
Few Tbs chopped fresh parsley
Seasonings: salt, black pepper, cumin, dried oregano and mint, pinch each cayenne and cinnamon
Mix everything very well in a large bowl. Divide into evenly sized ovals (I ended up with about 20, each the size of two ping-pong balls or so). Place in fridge until ready to cook.
Vegetables we used tonight, your taste and the sky are the limit:
One each green and red bell peppers, cut into large squares
Big chunks of white onion (about 1/2 a large one)
Grape tomatoes
White mushrooms
Zucchini chunks (one small one was plenty)
Thread everything carefully on skewers (remember to soak them in water if you're using wood/bamboo ones). Spray finished kebabs lightly with oil so they don't stick. Grill over your hot coals, turning every few minutes, until done to your liking. Ours took about 10-12 minutes (faster for the tempeh ones). Serve with tzatziki, recipe follows. If you're all about the carbs, rice and/or pita would make excellent accompaniments. I was stuffed just from the kebabs and sauce, though.
Yogurt sauce:
About 1c Greek yogurt (preferably full-fat)
Sliced green onion and minced parsley to taste
Dried oregano and mint
Squirt of dill paste/bit of chopped fresh dill
One very small clove garlic, minced or microplaned
Lemon juice
Salt
Teaspoon or two of olive oil
Combine all and chill for at least 1/2 hour prior to serving to allow flavors to blend. Feel free to add some shredded cucumber for delicious tzatziki action.
 |
| Here they are on the grill, a little blurry from the smoke |
Greek-ish Kebabs
Meatballs:
2lb ground chuck
Few glugs olive oil
Splash of the red wine I was drinking ;o)
2 pastured eggs
Minced garlic to taste (we used 4 or 5 big cloves)
Minced shallot to taste (we used about 1/4 of a big one)
A couple sliced green onions
Few Tbs chopped fresh parsley
Seasonings: salt, black pepper, cumin, dried oregano and mint, pinch each cayenne and cinnamon
Mix everything very well in a large bowl. Divide into evenly sized ovals (I ended up with about 20, each the size of two ping-pong balls or so). Place in fridge until ready to cook.
Vegetables we used tonight, your taste and the sky are the limit:
One each green and red bell peppers, cut into large squares
Big chunks of white onion (about 1/2 a large one)
Grape tomatoes
White mushrooms
Zucchini chunks (one small one was plenty)
Thread everything carefully on skewers (remember to soak them in water if you're using wood/bamboo ones). Spray finished kebabs lightly with oil so they don't stick. Grill over your hot coals, turning every few minutes, until done to your liking. Ours took about 10-12 minutes (faster for the tempeh ones). Serve with tzatziki, recipe follows. If you're all about the carbs, rice and/or pita would make excellent accompaniments. I was stuffed just from the kebabs and sauce, though.
Yogurt sauce:
About 1c Greek yogurt (preferably full-fat)
Sliced green onion and minced parsley to taste
Dried oregano and mint
Squirt of dill paste/bit of chopped fresh dill
One very small clove garlic, minced or microplaned
Lemon juice
Salt
Teaspoon or two of olive oil
Combine all and chill for at least 1/2 hour prior to serving to allow flavors to blend. Feel free to add some shredded cucumber for delicious tzatziki action.
No comments:
Post a Comment