Kebab-apalooza

If there is one form of food that I love the most, it is the kebab.  It is skewered meat or vegetables, grilled or roasted over charcoals. It is also the one form of food that is perhaps one of the most ubiquitous meals.  Kebabs can be found all over the world, whether in fancy restaurants, street stalls or home kitchens.  These skewers unite people around the world; however, at the same time, they also enable people to celebrate their differences. Many cultures have their own takes on kebabs, pulling together local ingredients, traditional cooking processes, and time-honored practices to make the kebabs truly their own. 

Recently, I have come to truly appreciate the ability of kebabs to unite people while still celebrating their diversity.  I did so through what I called, Kebab-apalooza, which was a culinary event in which I took more than four pounds of lamb and created three different kebabs from three different cultures on three different continents. The result was truly an educational experience, as I hopefully have reflected in the blog posts. 

The Kebab-apalooza events that I have done to date are the following:

1.    DOING IT BEFORE I DID IT (THE PREQUEL):

• Pinchos Morunos (Moorish Kebabs): A lamb kebab brought to the Iberian peninsula by the Moors when they occupied what is now Spain.

• Angel Cruz Beef Skewers: A trip to a very specific state park in California opens one up to these very tasty beef skewers prepared by members of the Cambodian-American community. 

• Torshe Kebabs: Lamb kebabs prepared with walnuts and pomegranate molasses, providing what are known as sour kebabs in Gilan and Mazandaran, which are northern regions of Persia (or Iran).

2.    LAMB ACROSS THE WORLD:

• Arrosticini: Grilled lamb skewers from Abruzzo, known as the "Green Region of Europe," discussed in the context of the Transumanza, the trip shepherds take with their flocks to greener pastures.

• Yangrou Chuan: The cumin/fennel/chile spiced skewers that show how Uyghur cuisine can be accepted across China.

• Rago Suya: The lamb skewers popular throughout Nigeria around which a specialized means of preparation has developed. 

3.    THE YAKITORI GRILL:

• Yakitori Negima: The classic skewers of chicken thigh and scallions, brushed with an equally classic tare of soy sauce, mirin, and sake. 

• Yakitori Sunagimo: Grilled chicken gizzards, prepared shio style (that is, with just salt and no tare sauce). 

• Yakitori Hatsu: Grilled skewers of chicken hearts basted with a slightly different take on a tare.  

4.    ALL AROUND AFRICA:

• Espetada: Skewers of beef, tomatoes and bell peppers that originate from the Portuguese island of Madeira, which is off the western coast of Africa.

• Mshakiki: Skewers of beef, onions and bell peppers from the island chain of the Comoros, off the eastern coast of Africa.

• Sosaties: Skewers of lamb, onions and dried apricots originating from South Africa.

Even more Kebab-apalooza events will be in the works, so check back again soon. 

PEACE.