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Wednesday, May 22, 2013

COMIDA DE ENCARGA WITH CHICKEN KEBAB RECIPE


Yemen - Fresh Sesame Pastries at...
Photo from: LittleMissSunny
ready-made food. As seen in Knights, ready-made food is as old as the souks. Harisa could be bought in medieval Andalusian souks. Inspectors made their rounds testing the brews and checking the weights on scales to prevent vendors from cheating clients. At the same time, in England, pork pies, wafers and scones were peddled on the streets especially around Westminster and Pettycoat Lane. [Bolens. 1990:59; and Wilson. 1973:253]

Chicken Kebabs were and still are sold as ready made food in Souks. No recorded recipes  seem to be available but this is one of many that could be authentic. The Spanish Medieval Chef, at least, has wonderful memories in Fez, Morocco munching a chicken kebab such as this: 

Ingredients 

A Chicken Kebab to Melt in Your Mouth
Photo by: Lord-Williams1 ½ tbsp olive oil

1 ½ tbsp olive oil

juice from one lemon
2 pressed garlic cloves
1 tsp cumin
½ tsp white pepper
½ tsp ground coriander
½ tsp chopped oregano
2 tbsp chopped parsley
¼ tso salt
1 ginger scraping
1 lb chicken breast cubed

Preparation

Mix all the ingredients except the chicken. Add chicken and coat well. Cover with plastic wrap and refrigerate overnight.

When ready to eat, put meat on skewers. Grill over charcoal if available or broil in oven. Turn skewers every 4-5 minutes until done.

Heat left over marinade to serve as sauce.

Serve immediately.






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