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new kebab recipes required i tire of serving customers horse rectum kebabs 
it delicious, but same thing everyday, customers get to acustomed and start figuring things out when i can't take horse rectum deliveries so, please if you be so kind, i need kebab recipes!  | |
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I have enjoyed your kebab stories very much.
Are you really ab777 ? | |
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I don't know about kebabs. When I see them in shops they look like elephant's legs spinning round.  | |
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If it IS AB, then fuck off with all the alternate accounts. It's getting so tired.
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Teacher said: If it IS AB, then fuck off with all the alternate accounts. It's getting so tired.
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"..My work is personal, I'm a working person, I put in work, I work with purpose.." | |
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Buffalo Chicken Kebabs
1 pound boneless, skinless chicken breasts, washed, patted dry 4 tablespoons hot pepper sauce, or more to taste 1/2 cup (8 tablespoons) butter, melted 4 to 8 wooden skewers, soaked at least 30 minutes or overnight in warm water Trim any fat from the chicken and cut the chicken into 1-inch cubes. Place them in a large, resealable plastic bag or bowl; set it aside. Stir the hot sauce into the melted butter and cool it to room temperature. Pour half the sauce over the chicken chunks. Seal the bag or bowl and mix well. Refrigerate the chicken for 30 minutes or overnight. Bring the chicken to room temperature. Thread the chunks on 4 to 8 skewers. Preheat or prepare the grill for medium-high heat. Grill the kebabs over medium-hot coals for about 10 minutes, turning once, until they are cooked through. Place the skewers on a platter or in an oblong baking pan. Pour the remaining sauce over the skewers and turn them to coat well. Makes 4 servings. | |
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Maple-Bourbon Barbecued Pork Kebabs
1 pound boneless pork loin 1 tablespoon spice rub (homemade or purchased), or more to taste 3 ears corn 1/2 cup barbecue sauce (your favorite brand) 1 tablespoon maple syrup 1 tablespoon bourbon 1/4 teaspoon dry mustard 1/4 teaspoon cider vinegar 2 tablespoons melted butter or margarine Cut the pork into 1-inch cubes and place them in a shallow dish or plastic resealable bag. Sprinkle the spice rub over the cubes and mix well. Cover or seal the bag and refrigerate it 2 hours, or overnight. Remove the husks from the corn and wrap each ear in a damp paper towel. Microwave each ear individually at high power for 2 minutes. Or parboil the corn for 2 minutes in boiling water. Cool. Carefully cut the corn into 1-inch chunks. In a small bowl or jar, combine the barbecue sauce, syrup, bourbon, mustard and vinegar. Stir well. (The recipe may be prepared to this point up to one day in advance.) Alternate 4 pork cubes and three corn pieces on each of 6 skewers (corn, 2 pork cubes, corn, 2 pork cubes, corn). Brush the corn pieces with the melted butter. Brush the pork cubes with the barbecue sauce. Grill over medium-hot coals for about 10 minutes, turning occasionally, just until pork is cooked through. Brush the pork with more sauce, and pass the remaining sauce at the table. Makes 3 servings. | |
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Lamb and Yogurt Curry Kebabs
1 pound lean boneless lamb 3 tablespoons oil 2 firm plum tomatoes, seeded and diced 1 tablespoon cardamom 1 teaspoon ground black pepper 1 teaspoon turmeric 1/4 teaspoon cayenne pepper 2 teaspoons ground coriander 1/2 cup plain yogurt 6 small red potatoes (about 1 1/2 inches diameter) Cut the lamb into 1-inch pieces. Place them in a resealable plastic bag. Heat the oil over medium heat in a small saucepan. Saute the diced tomatoes until they are softened. Add the spices. Stir and cook over medium-low heat for 5 minutes. Stir in the yogurt and cook the mix 2 minutes longer. Cool to room temperature. Pour the yogurt mixture over the lamb. Seal the bag and mix well. Refrigerate the bag 2 hours, or overnight. Cook the potatoes in boiling water until they are not quite tender, about 4 to 5 minutes. Cool, then cut each in half. Thread about five pieces of meat and 3 potato halves on each of 6 skewers, alternating ingredients. Grill the kebabs over medium-hot coals for about 10 minutes, until your desired degree of doneness is reached. Makes 6 servings. | |
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