Sharif's Gonna Like It: Grilled Turkey Kebabs

Nevermind rockin' the Kasbah, the entire Souk will be rockin' if you served these kebabs at the dinner table! That is, if your dinner table was in a Souk. Which is unlikely.

Anyway, combine freshly ground whole spices with lime juice, butter and sugar to create a rub which is quite simply outstanding. Here I use it on turkey, but it would go equally well with chicken or lamb. Try it and I'm sure you'll agree.



















Ingredients (serves 4)

• 2 large turkey breasts
• 2 limes (another 2 limes for serving)
  
• 4 spring onions
• 2 garlic cloves
• 1 tbs whole cumin
• 1 tsp whole allspice
• 1 tsp whole mixed pepper corns
• 4-5 whole cloves
• 4-5 whole cardamon pods
• 1 tbs rock salt
• 1 1/2 inch (3cm) cinamon stick
• 1/4 whole nutmeg
• 1 tbs tumeric
• bunch of cilantro (coriander)
• 1/2 tbs butter
• 1 tbs brown sugar
  

Sides: pita bread, lettuce, tomatoes cucumber with yoghurt and mint

Instructions

1. Assemble the spices and put into a spice grinder (I use a coffer grinder). Gratuitously grind until ground.












2. Heat butter in a small frying pan, then add the spice mixture. Cook over a low heat for a couple of minutes.




















3. Remove from the heat and add the sugar. Stir. Slice limes in half and squeeze the juice into the spice mixture. Pour spice mixture into a dish to cool.




















4. Coarsely chop the spring onions and garlic and add to the spice mixture.




















5. Finely chop the coriander and put into a tupperware. Add the spice mixture and mix.






















6. Cut the turkey breasts across the grain into thin slices, then add to the tupperware and mix well. Cover and place in the fridge. Marinate for 24 hours.





















Next Day

Get up, go to work, drink coffee, have some meetings, drink coffee, answer some emails, more coffee, get cheered-up by thought of bad-ass kebabs for dinner, go home and...

7. Light the grill. Take turkey out of the fridge and slide onto skewers.














8. Prepare your sides. Sliced lettuce and chopped tomatoes. Peel cucumber, slice in half and remove seeds. Then slice and add to yoghurt. Add some chopped mint and keep in the fridge until serving time.

































9. Warm pita breads in the oven.










10. When grill is ready, start cooking the turkey. It only needs about 3-4 minutes per side.













11. Remove skewers from the grill, put into serving plate. Quarter 2 limes and squeeze juice from half of them over the turkey.











12. Serve with sides. Great, eh?

Maple Sweet Potato with Grilled Beef and Eggplant

I can't think of anything that maple syrup doesn't taste great on. Added to mashed sweet potatoes - this side dish now takes center stage! Here I served them with some grilled store-bought marinated beef shoulder and eggplant for quick but indulgent meal.

























Ingredients (serves 4)

• 2 large sweet potatoes
  
• 1/4 cup (50ml) maple syrup
• 1 tbs butter
• 1 lb marinated beef shoulder in 4 large chunks
• 1 large eggplant (aubergine) sliced lengthwise

Instructions

1. Get your grill started and put on a large pan of water to boil.

2. Peel the sweet potatoes and cut into bite-size chunks.











3. When the water boils, add the sweet potatoes. Cook for about 5-10 minutes, until they are done.










4. Drain sweet potatoes, return to the pan and add the butter and maple syrup. Mash well.













5. Transfer to an oven-proof dish and keep warm in the oven (190F).











6. When grill is ready, cook beef about 3-4 minutes each side, then move to the side.



















7. Brush the eggplant with a little olive oil, then cook on the grill. Turn over after about 2-3 minutes on one side.















8. Remove beef and eggplant from the grill. Slice beef and serve with the sweet potatoes.

9. Enjoy the magic show - one minute food on the table, next minute - nothing there!