Doc’s Exotic Kebabs

5 10 2010

There is a reason we are going with the name exotic kebabs. First, calling these exotic meaty balls, no matter who  has made them, leads down a path way too rife with innuendo and gutter humor. Not that I am above that, but once I fall into the gutter I tend to be there awhile and we’ve got lots to do here. I call this exotic because it blends flavors of the Middle East (like the lamb and zataar) with  some of the South African flavors. The South African flavors have Portuguese and Near East roots, among others. The result is a seasoning profile familiar yet slightly new and exciting,;like watching some scantily clad and limber tribal members performing a strangely new exotic, sensual dance. That’s the way these flavors play across your taste buds. The bison and grass-fed  organic free range beef reduce the fat and calories while amping up the taste. These grilled up with a sweet crust on the outside and juicy on the inside. It was served over orzo with a fresh tomato and basil sauce with grilled sweet peppers and  onions.

  • 1 pound each:
    • ground lamb
    • ground bison
    • ground veal (or pork)
    • ground free range organic grass-fed beef
  • 2 Tbs Doc’s South African 5 Spice
  • 2 Tbs Zataar (Middle Eastern Spice)
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2/3 cup bread crumbs
  • 2 eggs

Combine all the ingredients thoroughly. Form into ~ 3 oz balls. Refrigerate and then place on skewers to grill. Freeze or refrigerate  any extra.




4 responses

6 10 2010
Tweets that mention Doc’s Exotic Kebabs « What's Cookin' with Doc: The Rx Pad --

[…] This post was mentioned on Twitter by J.J. Shaughnessy and Jason Zanzi, Doc. Doc said: Doc's Exotic Kebabs: […]

6 10 2010

Hey Doc- I was just watching your video on Swiss Chard, what about cooking out nutrients and pouring it down the drain with the hot water?

Love the kebabs! Look so yummy!

Chef E

13 10 2010

These kebabs sound wonderful with that mix of meats! of course I am a tad prejudiced since I would love anything doused with some zaatar.

13 10 2010

Thanks Joumana: It’s delicious because it’s your zataar!

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