Make a Stew Kebab
Now is not stew season, not much, and yet grocery stores continue to sell stew in blatant disregard for the weather. That would be rude, almost derisive, except for the fact that the stew can be used for non-stews, especially kebabs.
This is not an original thought that I came up with myself. Yesterday I was talking to my friend Dan Beckner , a renowned kebab maker (and music, I think) because I knew he made a lot of kebabs and wanted to know what marinades he used. He (generously) shared details of the two marinades, Balkan and Sichuan, but I (selfishly) kept asking questions. “What slice of lamb are you using?” I have asked. “Stew the meat,” he replied, “because it’s cheap.”
Yeah.
Not only is the stew cheap, it’s already diced, and like a lazy cheap butt, I’m in awe of both of those characteristics. A beef stew (chak) is the most common, but you can find a pork stew (shoulder) and a lamb stew (also a shoulder, but made from sheep, not pig), all good for kebabs.
If you start to go crazy at the thought of a cool kebab, take it easy. Although stews tend to become tender due to a slow and slow cooking process (such as braising), you can chemically soften your meat cubes with an overnight marinade. We’ve got a list of cheap and easy pickles right here and I’m sure there are many more for you to try out there online. Mixed feta orliquid that includes feta will also work, as will the onion sauce , which is new, which I love. Just make sure your meat is marinated for at least eight hours before chopping and grilling for the most tender and flavorful results possible.