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Kabobs & Other Light Grills

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Kabobs & Other Light Grills



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Kabobs & Other Light Grills by Ghillie Basan
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Kabobs & Other Light Grills are a simple and versatile choice all year round. Although most of the recipes in this book can be cooked under a conventional overhead broiler, the most effective and authentic way of enjoying kabobs is to grill the ingredients over charcoal for a unique smoky flavor as well as that welcome outdoor ambiance. Delicious recipes for Meat kabobs include the classic Lamb Shish Kabob with Yogurt and Flatbread; Port Kofta Kabobs with Sweet and Sour Sauce; and Fiery Beef and Peanut Satay. Choose a lighter recipe from the chapter on Poultry such as Harissa Chicken Kabobs with Oranges and Preserved Lemon; Chicken Tandoori Kabobs; and Duck Satay with Grilled Pineapple and Plum Sauce. Fish is perfect for this style of cooking-try Vine-wrapped Fish Kabobs with Tangy Herb Sauce; and Spicy Peri-peri Shrimp Satay. Great ideas for Vegetable dishes include Summer Vegetable Kabobs with Pesto; Roasted Pumpkin Wedges with Lime and Spices; and Cauliflower Fritter Satay with Cilantro and Coconut Chutney. Perfect Accompaniments to try include an Aromatic Pilaf; Spicy Noodles with Ginger and Chile, and Buttery Couscous.
Release date Australia
March 24th, 2010
By (photographer) Richard Jung
Country of Publication
United Kingdom
colour illustrations, frontispiece
Ryland Peters & Small
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