What's for Dinner, Sat., Aug. 30, 2014 [View all]
Happy Labor Day Weekend, everyone!
Here are some pics of the RG's creation last night. I'd never heard of this, but it's called a shawarma. It rotates on a grill, but since we do not have one of those devices, the RG had to figure out how to get it to roast all the way around. This is what he came up with.
He sliced a Vidalia so it lay flat. Then he layered his shawarma elements and finally, put the kebob skewers through it to hold everything in place.
What you see here is marinated turkey and pork. In addition, there was some type of thinly sliced meat like how prosciutto comes in the plastic package. It was highly seasoned and I think it said "cabba" on the label, but I'm not sure. I mentioned the marinade ingredients in my post on yesterday's thread:
Before roasting:
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Roasted:
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Then returned to the oven with a nice quality of bleu cheese on top for melting:
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It was divine! And there are leftovers, which I am so looking forward to.
This was served with a baby arugula salad that had tomatoes and bacon bits (real ones!) in it. Yeah, the RG isn't a Bac-O's kinda' guy.
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On another note, I have not heard back from Lucinda. Does anyone have her phone number? I'll call if you do.
Cher
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