KEBABS—CUZ GRILLS JUST WANNA HAVE FUN!

KEBABS cuz grills just wanna have fun!

by Taylor Whitelock photos by Sean Fenzl

KEBABS have such a nice summertime feel. Who doesn’t like hanging out on the deck with a frosty beer or cocktail in hand, while the barbecue gives off the amazing aroma of roasting meat?

There’s nothing pretentious about kebabs—they’re literally just meat and vegetables on a stick. They’ve been around since people were cooking food! Although medieval soldiers used to roast meat on their swords, today’s individual wooden skewers are a lot easier to use, and you don’t have to clean them off after, to prepare for your next battle. Just be sure to soak the skewers in cold water for at least an hour before using them.

These tasty bites are the perfect physical-distancing fare since everyone gets their own portion. Also, at this time of year, when your COVID-19 victory garden may be pumping out vegetables like crazy, kebabs are a great way to use up some of that delicious excess produce.

Here are two of my go-to kebab recipes that can easily be adjusted to serve two or 12. They’re simple, easy to prep in advance, and cook in almost no time. It looks like there’s a lot going on here, and a long list of ingredients, but the results are worth it.

Beautiful Beef Kebabs Feel free to use whatever’s popping in the garden or at the market that day. These skewers taste great with homemade tzatziki. Kebabs 1 lb sirloin steak, 1" dice ½ lb mushrooms 1 red onion, 1" cubes 1 yellow pepper, 1" cubes 1 green zucchini, ½" slices 1 orange pepper, 1" cubes 1 lb baby potatoes, parboiled 1 tbsp dried oregano 2 tbsp olive oil Marinade ¼ cup olive oil 3 tbsp Worcestershire sauce 3 tbsp soy sauce 1 tbsp Dijon mustard 2 cloves garlic, minced 1 tbsp brown sugar 2 lemons, juiced 1 tsp tamari 1 tsp fresh or dried rosemary 1 tsp black pepper

Combine all marinade ingredients and add beef. Put into a zip-top bag and refrigerate at least 4 hours, but no more than 8 hours. Soak wooden skewers in fresh, cold fresh water for at least an hour.

Preheat grill to medium-high heat. Toss vegetables in rosemary and olive oil. Thread beef and veggies, looking for a meat-toveggie ratio of 1:3.

Grill for approximately 10 minutes, turning once. You don’t want the meat to be fully cooked, just seared—you’re shooting for medium at the most. Sirloin starts a bit tougher, but the marinade has helped break it down. Serve with rice, garden salad, and warm pita bread.

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Lest anyone doubts the authenticity of Passions magazine, for this photo shoot, Chef Taylor sports a bandaged forearm due to a burn acquired on the job, a hazard of the profession. However, it should be noted that no chefs were harmed during the production of this edition of THE PASSIONATE FOODIE!

Kofta-Style Lamb Kebabs These kebabs are meat-only, so I recommend using some garden-fresh veggies like tomatoes and cucumbers—maybe from your own garden—on the side. Just toss the veggies lightly with olive oil, balsamic vinegar or a squeeze of lemon, salt, pepper, and parsley to add brightness to the dish.

1 lb ground lamb 4 garlic cloves 1" fresh peeled ginger 3 shallots or 1 red onion, peeled 1 tbsp coriander 1 tbsp cumin 1 tsp saffron threads 1 tsp sumac (or substitute with lemon zest) 1 tbsp paprika 1 tbsp salt 1 tsp cayenne (optional) 1 tsp dried oregano 1 tsp black pepper, ground 2 tbsp mint ¼ cup parsley 1 tsp cinnamon

If using wood skewers, soak for at least an hour.

Combine all ingredients, minus the lamb, in a food processor. Pulse until ginger is finely minced—this will help bruise the fresh herbs and release their oils. Preheat grill to medium-high heat, around 450°F.

Thoroughly combine mixture with lamb. We’re basically going to make meatballs that we aren’t afraid to overwork. Once the ingredients are combined, form into eight, 2-oz balls. Thread two onto each skewer and shape each ball into an egg form.

Grill kebabs around 10 minutes, turning once. Serve immediately with homemade tzatziki, brown rice, garden salad, and warm pita bread.

Easy Tzatziki Sauce 1 cup Greek yogurt 1/2 cucumber, grated 2 tbsp olive oil 1 lemon, juiced and zested 1 tbsp fresh dill, chopped fine 1 tbsp fresh parsley 2 cloves garlic (I use a zester) 1 tbsp salt ¼ cup water

Lots of people will grate, then drain, the cucumber. I disagree. It might not be super-authentic, but I grate my cucumber directly into the bowl with the yogurt. It adds extra flavour and helps thin out the finished dish. Then add the rest of the ingredients. Stir until well combined, cover, and refrigerate for at least an hour (more is better).

I like the sharpness of the garlic, but if you’re not a fan, try zapping it in the microwave with two tbsp canola oil for 20 seconds. Strain and add to the tzatziki just before serving. Reserve the garlic oil for another use.

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On location at a beautiful cabin with a fully equipped outdoor kitchen overlooking Horne Lake... a socially distanced, summertime treat for the Passions crew!

SEPTEMBER 1—30 2020

Sign up for this year’s tournament and help support the Nanaimo District Hospital Foundation campaign to raise $5 million to purchase state-of-the-art medical equipment for a new ICU. The need is critical. Fairwinds Golf Club will match donations up to $10,000!

$150

PER GOLFER

To register, visit fairwinds.ca or call 250.468.7666

PRESENTING HOSTING GOLF CLUB

YOUR PACKAGE INCLUDES

1 round of golf at Fairwinds Golf cart One mulligan per golfer One bucket of balls for warmup at the driving range Sleeve of golf balls Discounts from Fairwinds Eligibility to win skill and draw prizes Charitable tax receipt for $50

MEDIA ACE

DOUBLE EAGLE EAGLE

Learn more about the new ICU at nanaimohospitalfoundation.com/ICU. For sponsorship and prize donation inquiries, contact Rebecca Taylor at rebecca.taylor@viha.ca or call 250-739-5764.