Let’s be honest here. You wouldn’t be reading this if you didn’t like banging. Right? If you thought this site was for carpentry where you learn how to bang hammer to nail…forgive me my trespassing. I am nothing like Jesus the carpenter or Son of God, unless you count the ripped abs from all that stretching on the crucifix. But I do offer you recipes reserved for the gods so in some ways you aren’t totally off. Here we have classic middle-eastern nosh that Jesus may have sampled during one of his hangouts with his twelve adoring homies AKA apostles. Kebabs are simple and perfect for those waning days of summer. Grill, broil it, munch it. Each bite brings you closer to God. Amen to that!
Total time: approximately 35 minutes
Projected cost: $10
Drinking Buddy: Beer or Red wine
Ingredients (serves 2):
1. 1 silk squash
2. 1 yellow squash
3. 2 tbsp HONEY
4. ½ tsp paprika
5. ¼ tsp salt
6. 2 tbsp lemon juice
7. 1 tbsp CALIVIRGIN olive oil
8. 1 tsp turmeric
9. ½ onion
10. 1 lb chicken breast meat (can substitute beef, pork, shrimp, tofu, etc.)
Chop up the squash into bite-sized rounds. Quarter the onion. Chop the chicken into bite-sized pieces.
Combine the onion, squash, and chicken in a mixing bowl. Toss them with olive oil, lemon juice, honey, salt, paprika, and turmeric and let marinate (approx 15 min). Preheat the grill to medium heat (if using gas).
Soak the kebab sticks first and then lance the goods spreading out the squash, chicken and onion.
Throw the lanced kebabs on the grill and cook covered until the bottom half blackens (approx 5 min). Flip the kebabs over, pour on the leftover marinade and cook the other half (approx 5 min). Remove from the grill.
Serve up solo or with some randy RICE.
This is my first time to see squash being grilled. It is cool though. Fried it, souped it, baked it, then I will grill it.
shish kababs remind me of summer, and grilling and hot men.