As a kid, I only knew shish kebab as a threat or danger. When my brother threw a pitchfork at me, the running joke was that he would make me into a shish kebab. Kids don't really think about what they're saying (or really anything at all), so it never occurred to me there was a great food attached to that lingering joke. Shish kebab was really nothing more than a cool word we learned from Johnny Quest.
Turns out kebabs are to most of the cooking world what backyard BBQs are to the US. The urge that makes someone buy a $2000 stainless steel backyard behemoth is the same urge that drives a griller in Greece to obsess about his marinade. I can imagine a kebab chef in Istanbul maniacally protecting his marinade recipe like the treasure that it is...
This is a very simple recipe and very close in make up and process to Chicken Tikka. In fact, I usually make them at the same time. Once the grill is hot its worth the trouble to go ahead and cook it all at once. Its ok to marinate the meat longer than 2 hours, but be prepared for a bit more kick.
Shish kebab
1 tsp coriander seeds
1 tsp black pepper seeds
1/2 tsp cumin seeds
3 gloves garlic
1 inch ginger
3 Tbsp olive oil
1 Tbsp tomato paste
1/2 tsp red chili pepper
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp cinnamon
1 1/2 tsp salt
1 1/2 tsp Thyme
2 pounds sirloin or lamb
Directions
- In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.
- Blend the toasted spices and the rest of the marinade (except the Thyme) into a puree.
- Cut the meat into bite size pieces. Sprinkle with the Thyme.
- Add the marinade to the meat and mix well.
- Marinate meat for at least 2 hours
- If using bamboo skewers, soak the skewers for 30 minutes.
- Grill the skewers on your preferred grill.