Shashlik is really just the Central Asian name for a kebab, something on a skewer. In Kashgar—the westernmost city in China—at least on the street, this was almost always lamb coated in a cumin based spice blend. At that time—35 years ago—the lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. Wife Jan is on the Noom program, and while she wanted shashlik, she did not want it made with lamb—a “red food.” She asked me if I could make with chicken instead—a “yellow food.”
Tag Archives: chicken skewers
When I asked wife Jan what she wanted for Mother’s Day dinner she looked at the list of Noom recipes she had given me. One of the few that she listed that I have not already done was chicken skewers. Looking at the Prevention recipe—Most, if not all, of Noom’s recipes are direct links to the Prevention site—it struck me as under-seasoned and dry. Jan suggested that she really liked za’atar, so I went with that. Za’atar is a Middle Eastern spice blend of thyme, oregano, marjoram mixed with toasted sesame seeds, salt, and frequently sumac—although each country, from Morocco to Iran, has their own distinctive blend.