Looking for something lighter? “Seared Ahi Tuna” is a common appetizer in Japanese restaurants. It’s easy to make, tastes like expensive sushi, and doesn’t cost too much (when ahi tuna is on sale like it was at Sprouts recently). Best of all, the calorie count is reasonable (150-300 calories per tuna steak). The recipe below is modified from Alton Brown’s “Chimney Tuna Loin,” from his classic show “Good Eats.” Before you make this dish, I recommend watching the Good Eats episode titled “Tuna: The Other Red Meat” (available on YouTube). In the second half, he marinades and cooks the tuna. Seared Ahi Tuna Recipe. Ingredients 1/2 cup soy sauce 1/2 cup honey 1/4 cup dry wasabi powder 2 pounds ahi tuna steak,...
Having made seekh kababs with my mom, I tried to kick it up a notch by making dual kababs. Dual kababs are essentially ground chicken kabab wrapped by a beef kabab (or vice versa). A local restaurant does a delicious version of these, and our fellow pitmaster Neghae has mastered them. I decided to try making them myself. As you can probably tell from the pictures, the dual kababs came out brittle, breaking a little too easy. Also, although a texture difference was noticeable, the taste of the chicken and beef was nearly identical; altering the spices foreach meat should result in a better layering of flavors. Hopefully, Neghae will be posting his recipe soon. Ingredients: Same as seekh kabab...
The term “kabab” refers to a variety of meat dishes, usually skewered and cooked on a grill. Most variations come from the Muslim world. In Bangladesh and Pakistan, ground meat mixed with spices/herbs is molded onto skewers to make “seekh kababs.” (the word “seekh” means “rods” or “skewers.”) Below is my mom’s recipe. We made this together during her recent visit. She’s been making kababs for her whole life and it’s easy to tell – the flavor is well-balanced. I modernized the process by using an Easy Kabob (couldn’t resist!). ————————————– Seekh Kabab Recipe Ingredients 2 lb of ground chicken thigh or 80/20 ground beef (or any other ground meat) 2 tablespoons of Shan seekh kabab mix 6 pieces of...
Guest post from Pitmaster Mubeen Makda: Gola Kebab is a very delicious kabob made of minced beef and is typically oval shaped. Don’t confuse this with meatballs, which are completely different in taste and texture. Some people also refer to this as Dhaga Kabab (meaning Kabob with thread). The main difference between the two is the thread, which is used to peel the kabob from the skewer. Gola Kebab is one of the hit BBQ items liked and prepared in feasts in Pakistan. It is best served with paratha and onions/salad. Ingredients: Regular beef mince/ground (not lean), also known as Keema Green pepper Cilantro Mint Ginger and garlic Raw onion, sliced almost like powder Raw papaya Salt Hara (or...
Hummus – a staple food of many from both the Islamic and Jewish faiths – has gained tremendous popularity in the Western world. For this recipe, I smoked the chickpeas in my XL Big Green Egg at the same time I smoked dates stuffed with goat cheese. Although the hummus came out ok, I made a few mistakes: Chickpeas got too smokey. Next time, I’d smoke them for only 5-10 minutes. Hummus was chunky. I used our smaller Ninja blender (the kind used to make smoothies) instead of our full sized one. The Ninja blender couldn’t achieve the creamy texture. Smoked Chickpea Hummus Recipe You can use any hummus recipe to make this…just smoke the chickpeas before blending. The below...
