Cookingbites Dish of the Month (March): Kebabs

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My old kebab dishes: (Three of them depicted, but I've made some more of the standard beef and veggie ones, as well as a shrimp and veggie one.) These are actually all authentic dishes from their respective cultures. Although maybe the grape tomatoes might have been my thought.

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Greek Lamb Kofta - made with ground lamb.


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Brazilian Chicken Hearts on Skewers, Churrasco Style.

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Japanese Chicken Heart Yakatori.
 
TastyReuben said:
I have nothing at all against SPAM. I've even been to the SPAM museum in Minnesota. Best fried rice I've ever had was made with SPAM. I like SPAM (and Treet)!
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Haven't had spam for ages (well, except for what shows up in my e-mail box :D ....) but what I remember is that it was good but a bit salty for my taste. I could see using it and cooking with it into something where the salt would be less of an annoyance.
 
Mountain Cat said:
Haven't had spam for ages (well, except for what shows up in my e-mail box :D ....) but what I remember is that it was good but a bit salty for my taste. I could see using it and cooking with it into something where the salt would be less of an annoyance.
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That's one thing about growing up with home-cured bacon and ham...my salt tolerance is through the roof. I can eat a spoonful of salt just as easily as some folks can eat a spoonful of sugar.
 
Mountain Cat said:
My old kebab dishes: (Three of them depicted, but I've made some more of the standard beef and veggie ones, as well as a shrimp and veggie one.) These are actually all authentic dishes from their respective cultures. Although maybe the grape tomatoes might have been my thought.

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Greek Lamb Kofta - made with ground lamb.


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Brazilian Chicken Hearts on Skewers, Churrasco Style.

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Japanese Chicken Heart Yakatori.
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Love all these and heart kebabs is a new on on me.
 
Mountain Cat said:
Haven't had spam for ages (well, except for what shows up in my e-mail box :D ....) but what I remember is that it was good but a bit salty for my taste. I could see using it and cooking with it into something where the salt would be less of an annoyance.
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You can get a lower sodium SPAM. That's what I buy on the rare occasion that I make something with it. I think it tastes better.

CD
 
rascal said:
We have a lot of Asians here, some cater for Asian stuff like chicken feet, hearts and livers etc. I buy my livers for pate there.

Russ
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We also (obviously) have a lot of Asians here and although chicken's feet are available, hearts and livers don't appear to be very popular, at least looking at the supermarket shelves.
 
Yorky said:
We also (obviously) have a lot of Asians here and although chicken's feet are available, hearts and livers don't appear to be very popular, at least looking at the supermarket shelves.
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Countdown supermarket at church corner sell them, or used to up to two years ago, they ran out so I went to Chinese shops ( small village, about 30 shops) across the road. Always go there now.

Russ
 
I can easily find chicken livers but I have not found chicken hearts available in containers. I only find them with whole chickens. I think timing would be very important for Chicken heart kabobs. They can go from delicate, tender bites to shoe leather in a matter of seconds.
 
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