![]() ![]() ![]() Served with homemade spiced mushroom chili-pepper condiment (similar to an oyster sauce but with jalapeno and garam masala etc, added). Didn't brush with butter -perfectly tender and juicy without the butter. The client told me that he received a call from someone in Kansas City. I don't even have a grill, and didn't feel like heating the house with a broiler, so simply browned the meat, shaped like kebabs, on the griddle. Im actually having the exact issue with a client of mine located in Dallas, TX. What would you suggest as a sub?Įdmonton, AB, tell us more about the mushroom condiment, that sounds amazing!ĭelicious, but had a terrible time with the kabobs falling apart off the skewers when grilling. We can’t get amul cheese in Canada for some reason. Generally want to use cold meat and work it a bit so it gets paste like consistently Philadelphia, Seth - probably sharp cheddar, as it says in the recipe. I honestly didn't bother to skewer but shaped them into little rolls and pan fried. The spices and the herbs were so delicious together. We plan to do a larger batch next time to freeze extras for a quick and easy weeknight dinner! Served similar to shawarma/gyro - on warmed pita with veggies and sour cream. Quite spicy, but just right for our palettes. Wow - this packs a ton of flavor and despite only finding ground chicken breast, stayed super moist and tender! We did leave out the caraway and mace (not a fan of either, so glad they were optional). I assume my ground chicken was too moist- maybe I should have added bread crumbs to firm is up. I ended up serving cooked crumbled chicken. The meat was very tasty, but could not get it to hold its form on the skewer which spelt disaster on the grill. We did encounter the same skewer holding problem as the previous reviewer but found by quickly rotating for the first minute or so the meat "sealed" and held. Was shopping at Costco, where ground chicken was not in stock however, I decided to try preparing with ground turkey instead and my husband and I were both pleased with the outcome! This recipe is healthful and flavorful. “We definitely want it to look eye-catching and beautiful.For those that had a problem with them falling apart, after you pu tthem on the skewers, put them in the freezer for about 45 minutes until the outside firms up and partially freezes, this will allow the outside to cook and form a hard coating before they have a chance to fall apart. “We definitely don’t want to go for some old-school, mom-and-pop type of feel,” Tamim Shoja says. The look of the place aims to convey Middle Eastern architecture and scenery. Each meal can be made into a bowl, a wrap, or a mezze plate-a long rectangular platter that separates all the components of the dish rather than piling them on top of each other. The meats can be topped with a range of sweet and savory chutneys and yogurt-based sauces as well as vegetables, salads, and cheeses. The menu will have a choice of kebabs: sirloin ground beef, chicken breast, steak, lamb, or white bean falafel. SKWR-”skewer” without the vowels-will be a fast-casual joint a la Chipotle in which guests build their dishes through an assembly line of proteins, salads, and sauces. “We’re going to make it modern-something that will appeal not only to the ethnic community but to the local community as a whole.” “In the back of our heads, we’ve always kind of had this idea that this could be done in a more accessible way, in a better way,” Tamim Shoja says. SKWR Kabobline is set to open at 1400 K St. NW-next to the new &pizza-sometime next spring. Now the two, both public relations majors at George Mason University, are breaking out on their own and teaming up with longtime friend Hemad Khwaja to open a trendier fast-casual kabob spot on their own terms. Please reload the page and try again.Ĭousins Tamim Shoja and Masoud Shoja grew up working in their families’ restaurants- Dulles Kabob and Reston Kabob, respectively. ![]() Whoops! There was an error and we couldn't process your subscription. ![]()
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