Moroccan Skewers
Serves 4 - 6
1 lemon
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon tomato paste
1/4 cup grated yellow onion
1 pound ground lamb or beef
¼ cup chopped mint or parsley (optional)
Directions:
1. Zest the lemon to make 1 teaspoon zest. Reserve whole lemon for the last step.
2. In a large bowl combine cumin, cinnamon, salt, pepper, tomato paste, onion and zest.
3. Mix ground meat into the cumin mixture.
4. Form two tablespoons of the mixture on the ends of each skewer.
5. Grill over medium high heat 4 minutes per side.
6. Plate finished skewers topped with chopped mint and a squirt of lemon juice.
Recipe courtesy of Chef Christina Dimacali of Clean Your Plate, Philadelphia
Grilled Tofu Kebabs
Serves 4 - 6
1- 14 ounce package extra firm tofu cut into 1” cubes
3 cloves garlic minced
1/2 teaspoon crushed chili flake
2 Tablespoons honey
1/3 cup chunky peanut butter
1/4 cup soy sauce
1/2 cup warm water
Directions:
1. Place double layer of paper towels on a sheet pan. Place tofu cubes on top and blot well with additional paper towels.
2. Place cubes in a large plastic bag and freeze overnight. The next morning, place the frozen bag in the refrigerator to thaw.
3. In a bowl combine garlic, chili and honey. Whisk in the peanut butter. Whisk in the soy sauce and water.
4. Once the tofu is thawed, pour off any excess liquid from the bag. Add the peanut butter mixture and marinade for at least 1 hour.
5. Remove tofu from the bag and reserve the marinade. Place tofu on skewers and grill over medium high heat for 5 minutes per side.
6. Plate the finished kebabs and pour on the reserved marinade. Enjoy!
