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Outdoor Cuisine

grill.pngOne good thing about living in Oklahoma is you can pretty much cook on the grill year-round. When the weather starts warming up, we cook on the grill a lot at my house and one of my favorite things to make is shish kebob. I have this annoying habit of preparing foods that go together in a rather odd fashion, like color-coordinated. I also get excited when I achieve alliteration, as in pork-chops, peas, potatoes. Weird…I know.

Today I share with you one of my favorite color-coordinated menus for summer - shish kebob & terrorist potatoes.

  • Shish kebob
    Meat - I use a tender steak (t-bone tails are great or I’ll get regular steaks if they don’t have them), or you can also use boneless chicken. Cut the meat into smaller pieces, about the size of stew meat. I usually make a combination of steak & chicken, but I skewer and marinade them separately. I like to segregate my meat.

    First I start with my standard meat marinade. Using a shallow dish just large enough to hold the meat, fill it with about 1/8″ of worchestershire sauce, add 4 good shakes of soy sauce and a splash of cider vinegar. Heavily dust the top with season salt, then lightly dust it with ground black pepper. Squeeze the juice of a small or half of a large lemon into the mairinade. Stir with a fork, add meat and stir coating all sides. Set aside.shish-kebob.jpg

    Slice lemons about 1/4″ thick. I use lots of lemons, so I’ll slice about 5-6 lemons.

    Seed a green bell pepper, and cut into pieces about 1-2″ in size.

    Chop an onion into large size chunks, about the same size as the bell pepper.

    Skewer in this order: *bell pepper, meat, lemon, meat, onion, meat, lemon, meat, repeat from * ending with a bell pepper. I’m quite persnickety about the ordering of the ingredients.

    Then I send them out with my husband to put on the grill. I don’t grill so I couldn’t even tell you how to light the thing. Keith has tried altering my recipe by adding squash, tomatoes and other things but they just jacked up the flavoring. I am a stickler for sticking with my plan, although you can jazz things up a bit by using a red bell pepper or red onion.

  • My middle eastern potato recipe was renamed “terrorist potatoes” after I added the turmeric when the oil was too hot and it popped all over my brand new baby-blue Juicy outfit. Miraculously I was able to get it out - think the oil helped keep the turmeric from setting. So don’t cook these in your new Juicy outfit and don’t add the turmeric when the oil is too hot!

  • Terrorist Potatoes
    1 t whole mustard seed
    1 t ground ginger
    1/2 t turmeric
    1/2 t whole cumin seed
    2 whole cardamom seeds, crushed
    pinch of red pepper flakes
    6 large potatoes, diced
    1 large onion, choppped
    8 oz frozen peas
    1 T sugar

    Add 1/4″ of vegetable oil to large skillet. Add mustard seed, ginger, turmeric, cardamom, and red pepper to oil when warm (but not hot). When the oil is hot, add potatoes. Fry until potatoes just begin to turn brown, add onions and cook until both onions and potatoes are browned. Add frozen peas and sugar, frying quickly until peas are just cooked (about 5 minutes).

  • I like to serve these with fresh corn on the cob. A deliciously color-coordinated meal!
    I had hoped to post pictures of us doing our civic duty and picking up trash for LitterBlitz along Classen, but we were rained out. We’ll come up with a make up date soon, but it may have to wait until it dries out!

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