I’m making chicken sate tonight.
Since I have lots of tomatoes, I may also make this.
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It’s Fish Friday for me. Still thinking about satay.
https://www.foodland.com/recipe/lemongrass-lobster-satay-lime-curry-sauce
I have lobster tails, so leaning towards the lobster satay recipe.
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Looks incredible. Where’d you get those skewers? Codis, I think I read on the bottom one. I’m in the market for new skewers.
Amazon - brand is Cave Tools. https://www.amazon.com/dp/B015D4FN7W/ref=dp_iou_view_item?ie=UTF8&psc=1
They are fantastic. I have gifted a couple of sets to friends and everyone loves them - the little disc thing is so handy for pushing meat off the skewer. I have the 12 inch and they are just the right size for my indoor griddle. I have another brand of longer skewers but they are nowhere near as user friendly, so I might upgrade with a set of the 17" Cave Tools soon.
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The Indonesian sate recipe you linked is interesting- LOTS of nutmeg. How did you like it?
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(I confess, I made something else that night! I will let you know)
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@Shellybean how do you make your beef kababs?
@Amandarama a bit belated… The halloumi chunks you have pictured I’ve only ever broiled without skewers. But if you cut them into smaller cubes, they balance better. Other alternative is to double skewer them on skinny skewers, like shrimp.
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Thanks for the tip!
I use this basic method making sure to have 1.5-2% salt. The seasonings I vary based on what I’m in the mood for. I use either pork or beef fat rather than sheep’s.
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Ooo – peaches grilled with berbere! I have some end-of-season peaches that aren’t very good and have been thinking about what to do with them. Thanks for the very interesting idea.
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FWIW: my few, last “end-of-season … just-aren’t-that-very-good” peaches went into a shrub. Shrub’s aren’t particular, in this case.
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Last minute lamb kebabs - I thought I was thawing beef and only realized an hour or so before dinner that I had pulled boneless leg of lamb. Oops. Quick marinade of grated onion and garlic, pomegranate molasses, lemon juice, coriander seeds, red pepper flakes, fresh mint leaves, yogurt and olive oil to the rescue. Super juicy and flavorful.
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Those look fantastic!
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I recently saw a very clever technique for oven kababs, where the mixture was flattened on a sheet pan, then divided lengthwise and slightly separated into long, rectangular portions, so that when baked, you were left with long kababs like you would form around a skewer.
Not rocket science, but very useful.
(Of course the flat skewers I bought specially for Adana kabab live in CA along with the grill 
)
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Koobideh / Kefta in the video I came across (I like that he separates them before baking, so there can be browning all around):
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Chicken Adana (I’d still use the other guy’s method of separating):
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Sounds like a great technique for kebabs in the oven
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