Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
12-14 wooden skewers in water for at least an hour if using outdoor grill. If
using an indoor top stove grill, it is not necessary to soak skewers.
large bowl, mix all ingredients. Take about a teaspoon of meat mixer and
cook in a small skillet. When ready, taste and adjust seasoning if
about 2 tablespoons of the beef mixture and shape into small sausages like
shapes. Wrap around skewers, making sure that all skewers are about the same
size. Brush the outside of each skewer lightly with oil.
or cook in large skillet until the beef is nicely golden brown on all
sides. Serve with fresh lemons and yogurt sauce.
cups plain or Greek yogurt
tablespoons finely minced fresh mint
medium shallot, finely minced
salt and black pepper
Drizzle olive oil
the yogurt in cheese cloth or an extra fine strainer over a bowl.Strain overnight to remove any excess liquid.
Straining the yogurt
the yogurt is strained, add all remaining ingredients. Taste for seasoning and
adjust if needed. When ready, chill for a few hours for best flavor.
skewers can be made with chicken, turkey, beef, pork, as well as beef. The
yogurt sauce can be served independently with pita bread, with skewers, with
cooked seafood. Both recipes are very versatile.You can create many dishes by simple changing
a few ingredients.