February 13, 2012
Our neighbors recently invited us over for kebab night. In California in February, it’s easy to grill outside and I’m convinced everything tastes better when cooked outdoors! This was a seriously flavorful meal: beef kebab served with a plate of herbs (radishes, mint, green onions), homemade baba ganoush (made from grilled whole eggplants), rice purposefully browned on the bottom of the pan producing delicious crunchy bits, yogurt, and then fresh fruit for dessert. Huge sheets of lavash bread kept everything warm as it came off the grill. Also, I am now obsessed with the red powdered spice called sumac, which was used to season the meat.
Photo by Erin Gleeson.