KEBABS-Have You Heard of Zahav?-Serious Eats

Judy Mayberry

On his "Serious Eats" website, Kenji went ape about the hummus from the Israeli restaurateur who has written a cookbook, Zahav. I got the book from the library and made the recipe for chicken kebabs in onion-parsley marinade. It's a challenge cooking the skewers on the round Large Egg, and the handles scorch. But the food turned out well and with two young-20s to feed, not a scrap was left. 









Caesar dressing on the grilled romaine, brown basmati rice, and tomatoes, onions, and red and green bell peppers on skewers. 

I think this type of grill is far better than the Egg for skewer cooking: 


I saw a cheap one at the Middle-Eastern grocery and I'm going to get it. The meal was sensational, but the marinade was nothing special. I'll find one with more pizazz.