RUSKIN, Fla. — The Pita Kebab in Ruskin, which offers Mediterranean, Greek and Middle Eastern food, just celebrated 12 years in business.

Chef Khalid Abouelhouda offers a recipe to his Mixed Kebab recipe.

Mixed Kabab Plate

Ingredients for 1.5 pounds of each protein

  • Boneless chicken breast (cut into medium-sized cubes)
  • Ground beef (80% beef/20% other ingredients, kofta)
  • Shrimp (21/25)
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped

Wooden or metal skewers (If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.)

Instructions

  1. In a large mixing bowl, combine each protein separately with the above ingredients.
  2. Preheat your grill, then thread the marinated chicken cubes onto the skewers, and do the same for the shrimp.
  3. Combine ground beef with the seasonings, and roll (kofta), into log around the skewer, or use a kabab-molding tool.
  4. Ensure they are tightly packed to prevent them from falling off during cooking.
  5. Place the skewers on the preheated grill, and cook for about 5 to 10 minutes, turning occasionally until the protein is cooked throughout. Remove the skewers from the grill, and place into on serving plate.

Tabouli Salad

Recipe serves four to six people.

Ingredients

  • 1/2 cup fine or medium couscous or bulgur wheat (soaked in water)
  • 1 large bunch fresh parsley, finely chopped (about 2 cups packed)
  • 2-3 medium tomatoes, diced
  • 1 small cucumber, diced
  • 1 small green pepper, chopped
  • 1 small onion, finely chopped
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (about 1-2 lemons)

 

Instructions

  1. Finely chop the parsley, tomatoes, cucumber, green peppers and onion.
  2. In a large mixing bowl, combine the cooled bulgur or couscous, chopped parsley, tomatoes, cucumber, green peppers and onion.
  3. Mix well.
  4. Add the olive oil, lemon, salt and pepper.
  5. Adjust the seasonings to your taste.
  6. Serve on a bed of lettuce chilled or at room temperature.