Tuesday, September 2, 2008

Kabobs, Take Two

Last night, I overcame my fear of cooking meatballs on the grill—I imagined them disintegrating and falling through the grill into the fire, accompanied by much profanity—and made real sheekh kabobs instead of Indian-spiced meat patties. Everything worked out just fine. Served with basmati rice, chutney, cucumber sauce, and a green salad.


J at www.jellyjules.com said...

Mmmm. I've always kind of thought they would fall through as well. But these look yummy. Did you use beef or lamb?

Rob Hardy said...

I used grass-fed beef. But I would like to track down some ground lamb for these.

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