Persian Beef Kababs
Ahh, Middle Eastern food. It really has a certain smell, doesn’t it?
When my boyfriend and I made these Persian Beef Kebabs the other day, that was the first thing we said. “Wow, these really smell Middle Eastern, don’t they?”
“Funny though,” I continued. “They aren’t garlicky at all.”
“Do you associate garlic with Middle Eastern food?”
“Yeah!”
I think he thought that was a little weird. But it all made sense later when we had five cloves of garlic left over.
“Where are these supposed to go?” he asks me, keeper of the recipe.
“Oh crap. They were supposed to go in the meat marinade.”
I also forgot to bring my saffron with me. I had been looking for ways to use it up, which was why I had that recipe in the first place. It was definitely an instance of “cooking while spaced out.” Ah well. It tasted good anyway. We had cumin as a saffron substitute, and just slapped the garlic over the meat at it was grilling. No harm done.
Except to the tomatoes. Have you ever just slapped a tomato on a grill? It’s frickin’ weird! “Cook until blistered and soft,” the recipe says. I should have taken a picture of the “blistered and soft” tomato. All the pics I’ve found on google don’t do the warpness justice.
Next time, next time.
