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Friday, June 30, 2017

PINCHOS DE CARNES MACERADAS WITH RECIPE FOR PERSIAN KEBOBS


Kebab
Photo by: Lord-Williams
Ar. shish kebab, Eng shish-kebab. Benavides-Barajas calls them pinchitos persas (little Persian kebabs). They consist of small cubed meat or vegetables that are grilled on a stick or skewer. [Benavides-Barajas. Nueva-Clásica. 1995:213-214; ES: “Cocina catalana.” Oct 15, 05;  ES: “Kebab.” Nov 29, 05; and Ibn Razīn/Marín. 2007:Sección 2:Ch 4:7:188: Otro Plato: Sección 5:Ch 1:28:250]

PERSIAN KEBOBS TRANSLATED AND ADAPTED FROM BARAJAS-BENAVIDES NUEVA-CLÁSICA PINCHOS PERSAS, p 213-214[1]
 
Ingredients for 6-8- persons

1 lb chunks of chicken without skin or bones, pork or veal can be used instead
1 chopped onion
2 mashed garlic cloves
1 tbsp chopped cilantro
1 tbsp chopped mint
1 tsp ginger
lemon juice from half a lemon
salt to taste
½ tsp white pepper
2 tbsp honey
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1 tbsp white wine vinegar
If you try this 
you risk licking the dish!
Photo by: Lord-Williams
2 c natural yogurt

Garnish: a mixture of cinnamon, cumin, cloves, cilantro lightly fried

Preparation

Mix all the ingredients. Marinade the chicken 2 hrs. or over night. Stick the chunks of chicken on the kebob sticks and grill 15 minutes or until cooked.

In the meantime puree the marinade in a food processor and heat.in a double boiler, stirring continuously. If not the mixture will curdle due to the lemon juice. Pour this in soup dishes and place the kebobs on top.

Sprinkle with garnish and serve.


[1] As Benavides-Barajas does not document his sources it is unknown where he found the original recipe but this is recipe is quite novel, delicious and in keeping with the Hispano-Arab culinary tradition.


BARAJAS-BENAVIDES NUEVA-CLÁSICA PINCHOS PERSAS, p 213-214






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