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Never have I tried a yogurt sauce with shish kabobs. Nor have I tried putting them in pita pockets. But when I was googling around, it seemed to be a rather popular way to serve them. Trouble is, it seems there are a zillion different yogurt sauce recipes, and I am very nervous about just selecting one willy-nilly. And most of them call for lamb, and I'm using beef. Any opinions or recipes to offer? I'm wondering if I should just skip the pita pocket/yogurt sauce idea. For what it's worth, the kabobs will be a selection of a good many veggies, pineapple chunks and marinated beef. I'll include my mom's beef marinade at the end of this post. It makes outrageously good beef kabobs. Like I said, though, I've never served them with a sauce or pita pockets.

I'm also fretting a tad bit over side dishes. In my searches, Greek salads seemed to be extremely popular. I am not so fond of Greek salads myself, so I'm wondering about other options. It sounds like potato salad (my original plan) is too heavy. To me, a green salad is boring. Again, any suggestions?

Beef of choice, of course cut into small pieces (she recommends round or chuck)
2/3 cup oil (she says simply veggie oil, like Wesson, but I don't use Wesson, so I've opted for rice bran oil)
1/2 cup apple cider vinegar
1 clove garlic, crushed (I always up that a bit)
1 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce (no biggie, but I use tamari)
1 T. worcestershire sauce
1 T. dry mustard


( 10 comments — Leave a comment )
Jul. 10th, 2011 04:56 pm (UTC)
Soy, Worcestershire and mustard don't go with yogurt, in my mind. It's popular, yes but I'd use another marinade, personally. I adore tzaziki with my kebabs. :)
Jul. 10th, 2011 05:25 pm (UTC)
Not to mention the pineapple. You have the wrong kind of kebabs planned for a yogurt sauce.

For sides, how about a rice pilaf and some grilled asparagus? Ditch the pita and yogurt sauce idea with these kebabs. I'd do a green salad as well. Simple, yes, but with those rich kebobs simple is good.

If you want a sauce, I'd just take the marinade, cook that down, add a touch of butter near the end and serve.
Jul. 10th, 2011 06:13 pm (UTC)
Seconding this.
Jul. 10th, 2011 05:47 pm (UTC)
The simplest yogurt sauce (tzatziki) that's used with shish kebabs, gyros, souvlaki etc is just yogurt (unflavoured, drained really well, maybe through a cheesecloth overnight over a bowl), mixed with grated, well-drained cucumbers and with finely minced garlic added to it. Add as much or as little garlic as you want. Same for the cucumbers.

It's really good used with chicken kebabs, lamb, pork ... or beef.
Jul. 10th, 2011 06:37 pm (UTC)
I'd usually add mint to that, but yes, that's the basis.
I agree it's good with lamb, and not bad with chicken, but I'm less impressed with pork, and not at all sure about beef.
Jul. 10th, 2011 09:12 pm (UTC)
I really like the version I buy from the local grocery store chain and slather it generously on both the pork and chicken souvlaki that I make myself and barbecue. I only put pepper and onion cubes on the skewers as no-one in my family is a fruit paired with meat eater (so no pineapple chunks).

It's good on (beef) gyros that I buy in local middle eastern (greek/ lebanese) restaurants as well. Locally raised lamb is very expensive so I don't have it too often. Usually I bone out and butterfly a short leg of lamb, slather it with pesto, reroll and roast on a bed of rosemary potato wedges ... to die for. :)
Jul. 10th, 2011 07:10 pm (UTC)
This kebab recipe doesn't use particularly middle-eastern flavors, so I wouldn't do that with a yogurt sauce. If you're using a bunch of veggies on your kebabs I see no reason why potato salad would be too heavy as an accompaniment, though you could do something like an orzo, Israeli couscous, or quinoa salad instead if you wanted. If you want a potato salad option that's a little lighter, I favor the French style potato salad, which are dressed with oil and vinegar instead of mayo and often served warm.
Jul. 10th, 2011 10:23 pm (UTC)
as other people have said, the type of marinade you are using isn't the type that would usually be used with a yogurt sauce, but in case you want to try something else later, my dad (who is of Indian/Arab ethnic background) makes his by marinating them in plain nonfat yogurt with a ton of garlic, ginger, some s&p, and I think that's pretty much it-they are delicious and marinating meat in yogurt really makes it tender.
Jul. 11th, 2011 06:50 am (UTC)
hi... i think the yogurt sauce is great with lamb. beef needs something else. u can serve it in a pite but may be it could be a good idea to add tahini+ hummus. this will take u to the middle eastern direction. :)
the salads i usually make r: tabulleh salad, which is herby and lemony:
eggplant in tahini, which u ca make out of bbqed eggplant on the spot:
homemade hummus: and a green salad :) nothing beets that for us.
Jul. 12th, 2011 12:59 am (UTC)
i'm sure you've received many recipes already but just in case you'd like another ..

i made this sauce to go with falafel. i made it without the mint and it turned out nicely.
( 10 comments — Leave a comment )


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