Recipe: Grilled Whole Wheat Pita Bread

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Makes 8 Pita Light, airy, grilled pita bread spells summer. Flip flops and ice water. Sunglasses and big smiles. Making this recipe just might help you get to know your neighbors. After all, the fresh smell of grilled pita bread is nearly impossible to resist. As long as you're willing to share... So, let's take a cue from the fine people of Iraq and enjoy pita, just like they have in this region (not only the Middle East, but the Mediterranean and also the Balkans) for millennia. … [Read more...]

Recipe: Kabab Koobideh

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Serves 4-6 It's been a long week. You're tired. You might even be cranky (I won't tell). I've got good news. Now is the perfect time to put on your superhero cape and make kababs on swords. (Ok. They aren't really swords. They're sword-like skewers. But they might as well be swords because they are that wonderful. You can buy them at your local Middle Eastern market and you'll be forever glad you did.) Iranians - and people all across the Middle East - love to use these mega … [Read more...]

Recipe: Indonesian Beef Satay

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Serves 2-4 Do you get hungry late, late, late - in the dark corners of the night? Does your stomach growl? Your mind race? Do you ever feel like you need a big bite of goodness before you can roll over and snooze? Me, too. Indonesian Beef Satay is just the ticket. Believe me when I say I would turn on my grill at midnight to eat this satay. Here's the truth: I've never simply sat and eaten a half pound of meat in my entire life. I'm just not that into meat. Until … [Read more...]

Hungarians like their bacon on a stick

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Stars poke holes in the black sky. Crickets chirp. A campfire crackles. A few dear friends sit in a circle, chattering. They laugh until they cry and cry until they laugh. And, since they're Hungarian, they're holding bacon. Giant cubes of bacon. On sticks. Welcome to Hungarian summer. Campfire bacon kabobs, a.k.a. Gypsy Bacon (Cigany Szalonna) are an integral part of any Hungarian barbecue. In Planet Barbecue Steven Raichlen states: There once was a time - perhaps it's true still … [Read more...]

Recipe: Curried Caribbean Chicken Kabobs

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Serves 4 Guyanese love a good curry. Since we're in the middle of intense summer, I've adapted a traditional curry recipe for the grill. Instead of stewing the chicken with the curried Green Seasoning, I simply marinated the chicken in it and threw it on the grill. An easy way to get the heat out of the kitchen, although you'll still feel it in your mouth. Big time. P.S. To eat this like you're in Guyana, serve with Chow Mein. Seriously. Ingredients: 4 chicken breasts, sliced into … [Read more...]

Recipe: Grilled Greek-Style Lamb

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Serves 4 When I started this Adventure I was seriously grill-challenged. Today, I am a new woman. I've learned how marinades can transform bland meat into craveable hunks of goodness, as with the intensely lemony Georgian Chicken recipe we made a few weeks ago. And now, today, I bring you Greek lamb... I would choose to eat these lamb chops over eating out any day of the week. The key is to slowly marinate the meat until it practically tingles from the inside out with garlic, lemon and a … [Read more...]

Recipe: Georgian Chicken

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Serves 2-4 I'll be honest. I don't have great luck with grilled chicken. Usually it's bland, overdone and, as much as I hate to admit it, I'm usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley's The Silk Road Gourmet: Volume One: Western and Southern Asia - it's a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination - 24 hours. If you'd rather a milder flavor, try just a few hours … [Read more...]

Recipe: Hickory Smoked Flank Steak Sandwiches (Coupé coupé)

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Serves 4 Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes.  I posted this recipe in diary format because, well, it was a little bit of an Adventure. Ingredients: 1 1/2 tsp garlic powder 1 1/2 tsp powdered chicken bouillon 1/4 tsp cayenne salt pepper 1 1/2 lbs flank steak grilled poblano peppers, skinned and cut into strips 1 onion, sliced and grilled (I grilled in foil with olive oil) 1 … [Read more...]