One of the best things about this time of year is the unpredictability. The weather wigged out mid week and reminded many of us in the 5280 that it’s spring in Colorado and that still means blizzards. Then it was sunny and 70 by the weekend and melted into the tulips and crocuses popping their little heads up. I also love how some things are super predictable still like my unrelenting desire to eat all the Cadberry chocolate and the joy one gets from dying Easter eggs no matter how old you might be….or how ugly they might turn out…
THE DINNER: We switched our typical Sunday meal to Saturday so that we could partake in the holiday meal tradition of ham on Easter Sunday. All that aside, it was business as usual… and it included mom grilling in snow– which I wish I could report was not something that was commonplace. It totally is. That woman loves to grill.
The meal we chose was ironic in that it was lamb, and that’s a traditional Easter meat in the states and Europe. We don’t typically make lamb in Brovskyland, but as mentioned, ham is our Easter go-to. Lamb is a very standard meat in the middle east and as such, it’s not something special— but this made for some really good eating. It was a kebab which for those not versed is a grilled skewer of meat and veggies. It’s the main way that meat is cooked in many of the Middle Eastern countries…and for valid reasons: it’s freaking delicious that way. Shashlik or shashlyk is how it’s called in the native language.
Shashlik Kebab Recipe: http://www.196flavors.com/2013/08/06/turkmenistan-shashlik/
OVERALL COUNTRY SCORE:
Ease of prep and cooking: ONE STARS out of five this meal!
So simple. You throw together a marinade and it sits in the fridge and gets all happy and then you grill it and eat it all up. Lamb is something of a Colorado staple so it’s not hard to come by excellent cuts of lamb here. So we had no issues finding any of these ingredients. I’m convinced my mom picked this recipe so that she could have an excuse to grill, so that was easy as pie. Absolutely no problem with the Naan. We purchased ours, but you’re of course, always welcome to make it from scratch should you wish for more of a “challenge”. We like to work smarter, not harder personally.
Best dish of all time scale: FIVE STARS out of five for Meal!!
Okay, to be fair and honest… this was almost well over five stars. Like potentially six star meal here, guys. It was so delicious. Something wonderful happens to meat, particularly lamb, then red wine vinegar and actual red wine hit it and soaks into it and then is grilled… it’s like magic. I’m pretty sure it’s voodoo. Not a soul who consumed this made any allusions to it being less than five stars. We loved it so much. We can’t wait to make it again and again and again. It’s that good. And not to mention simple. There’s no excuse to not enjoy this one time and again.
Next weekend, we take our show on the road to the islands of St. Kitts and Nevis rolling into our #94!!
– L & K