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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer I: Week 7, Saturday

Cool Carrot Soup
Lamb and Vegetable Kebabs with Minted Yogurt
Summer Couscous

Cooking time: 45 minutes for menu      Cooking schedule: see below for instructions

       Another summer barbecue classic: Kebabs (or Kebobs).  They can be made with chicken, beef, pork or seafood but the true classic is lamb.  I broke with tradition by making a simple, minted yogurt sauce rather than the traditional Tzatziki with cucumbers.  Serve the kebabs on couscous for an easy summer dinner.  The kebabs can be assembled first, then marinated, getting all the prep for the dinner out of the way early. Reserve a bit of each pepper half for the couscous.

Cool Carrot Soup

Total time: 25 minutes  
     The soup is cool but the spices add a bit of warmth.  Use hot paprika or a bit of cayenne pepper for more heat.

Cool Carrot Soup Ingredients:

 Instructions:

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes
   It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

Lamb and Vegetable Kebabs  Ingredients:

 Instructions:

Yogurt Dipping Sauce                  Time: 5 minutes  

yogurt sauce Ingredients:

 Instructions:

Summer Couscous

Total time: 15 minutes  
   Couscous is not a grain but a tiny semolina 'pasta'.  What is normally available is a pre-cooked product to which we just add boiling water or stock... making it very quick, perfect for summer, or anytime!

Summer Couscous Ingredients:

 Instructions:

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl, deep, large bowl,
medium bowl with lid or plate, medium saucepan,
blender, small saucepan, small skillet, skewers,
barbecue grill and tools
Soak skewers if wood
Make marinade in large bowl
Cut meat, add to marinade
Trim mushrooms, add to marinade
Cut zucchini, add to marinade, reserve 1/4 cup
Cut peppers, add to marinade, reserve 1/4 cup
Cut onion, add to marinade, set aside
Chop onion for soup, sauté
Chop celery, add to onion
Peel, slice carrots
Chop potato
Add spices to saucepan, sauté
Add carrots, potato, stock to saucepan, boil

Cover, simmer
  Pause while stuff cooks 
  Can all be made ahead to this point

Purée soup, finish, cool
Make yogurt sauce
Chop pepper, zucchini for couscous, put in bowl
Add couscous to pepper, zucchini
Heat stock for couscous
Cut cherry tomatoes for couscous, set aside
Light/turn on barbecue grill
Make vegetable skewers
Pour stock over couscous, peppers, zucchini, cover
Make meat skewers
Start to cook vegetable skewers
Ladle soup into bowls, garnish, serve
    Don't forget to check vegetable skewers
Done?  Move vegetables off direct heat when needed
Start to cook meat skewers
Finish couscous, arrange on platter
Remove skewers and serve, Yogurt sauce on side

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