I had been wanting to put together a 'Mediterranean-ish' platter for a while now, because the husband and I both absolutely love kebabs and couscous and grilled stuff in general. And personally, doesn't a platter just look so so bountiful and just decadent? I love serving food family style, on a platter, and everyone can just sit around a table and pick from it or serve themselves. In this case, it was just the two of us, but amidst all the chaos and insanity in our lives at the moment, it was really nice to sit down to a dinner that felt like a somewhat fancy meal we'd order at a quaint little corner restaurant. It was extremely easy to put together, and it was absolutely delicious. So, here are a few pics and a bit more detail about what went on this platter.
As for the skewers, I used a shortcut here as well. As I mentioned earlier, I will usually take fresh sausages that we get from Whole Foods (none of that preservative-laden, packaged stuff!), and use the meat inside the casing (which you get by simple making a cut on the sausage casing and just scraping the meat out with a spoon), stir fry it and add that either to my couscous or even to a pasta sauce! The sausages are already wonderfully seasoned with spices, and they're such good bang for your buck! In this case, I took the meat out of two good-sized sausages - about half a pound of meat in total - and to it I added an egg, some more spices (mostly some chilli flakes, since we Indian folks can never have too much chilli in our food!). The egg is to help the meat bind when I formed the meatballs. After that - it was just a matter of forming out the meatballs (I got about 24 meatballs - out of two sausages! I know!) and lining them up in rows on a baking tray on the broiler setting for about 10 minutes. I turned them once at the 5 minute-mark so that they browned well on all sides. This step is just to brown the outside and so that the meatballs hold their shape when you pierce them onto the skewers. We are not trying to cook them completely yet.
Other than the meatballs, I just had cherry tomatoes and about one-inch diced onions (in single layers) alternating on the skewers. Once the skewers were assembled, I returned these to the oven at 400 F for about 15 minutes, and turned them once in between to allow all the sides to cook evenly. The meatballs were just delicious - tender and juicy, perfectly seasoned and with a kick!
*NOTE* --- Please make sure you soak your wooden skewers for at least 30 minutes before grilling, unless you want them to burn in that hot oven!
I don't have a close-up shot of it, but I also grilled (in the oven) thin slices of an eggplant - just with olive oil, salt and pepper. So good!
Hope you guys enjoyed. And thank you for being patient! I apologize in advance that MrinHearts is going to be kind of food-heavy over the next few weeks, since those are the easiest posts to shoot and write up. I will be having more fashion and most definitely tons of DIYs as we settle into our new home in Chicago. But for the time being, to bear with me if I'm not very regular and if I'm throwing tons of food and recipes at you all! I know you understand.
Lots of love and hugs!