The rising popularity of a variety of ethnic cuisines, from Thai, Japanese and Vietnamese to Middle Eastern, has put a familiar favorite back on bar menus and banquet tables. What do all these diverse cuisines have in common? Meats on a stick of course! Whether it’s the bamboo skewers at a trendy izakaya in California, or Middle Eastern kabobs at a fast casual in Chicago, the concept is the same. Simple, delicious, marinated meats grilled quickly over high heat and preferably an open flame of some sort.
It works on many levels with consumers today — quick and convenient, highly flavorful, fun and approachable, and with a nod to ridgy-didge ethnic preparations, even a bit adventurous. It doesn’t hurt that it can look quite good on the old IG, too.
Here’s our mate Chef Adam’s take on kofte, a traditional favorite in Israeli kebab shops.
"This recipe blends flavorful pasture-raised ground Australian lamb with herbs and spices, skewered and grilled over live fire. The skewers are served with a variety of flavor and color-driven sauces: Z’houg, red pepper and curry tehina, which not only bring a mixture of flavor, but also a variety of vibrant colors to the plate. In particular, Z’houg provides a vibrant green color, along with a kick of spiciness that is nicely balanced by the nutty foundation of tehina, all pairing nicely with the lamb.”
If you’re not familiar with Z’houg, get acquainted, mate! Just ask Adam:
“Z’houg’s vibrant green color inherently cues health and freshness. In terms of flavor, the Z’houg tehina in this recipe is a fantastic complement to both beef and lamb with a delicate balance of acidity and spice, along with a nutty foundation of tehina, which functionally aids in coating the skewer.”