I wonder if any of us who live in what can and does become inhospitable climes find our way to the grill no matter the season? We can roll our grill over to the back door of the garage and set up close enough to allow the grillers (Dan + sons) cover while they work. There are just so many delicious menus we want to have no matter the season.
I'm sure I got ahead of myself there, thinking of snowy grilling. Fall is treating us Michiganders really well and grilling is nothing but a pleasure right now. We so often skewer chicken and lamb that I wanted to be sure to give beef, Dan's protein of choice!, it's fair play. I've posted a new recipe for marinated Beef Shish Kebab that we are new to the web site but a longtime favorite on our grill. Do try and see why!
Scroll down for that recipe, which would not be complete without rice on the side. For traditional Lebanese rice, use angel hair-like cut vermicelli pasta. These come pre-cut, which I enjoy so much I added them to the shop offerings. And if you don't want the rice-y-ness, swap that out for coarse bulgur, which is loaded with protein and fiber.
I CAN'T WAIT to share our exciting new holiday gifts in the shop. I know, I know, holiday is already everywhere (try buying Halloween candy at Costco; not happening). So it won't be holiday here just yet. Time flies by too fast as it is without commercialization pushing us past where we want to be, which is living in the moment. We love our fall season and we're at the grill for it!
Bless your hands,
Beef Shish Kebab.
We are enjoying grass-fed beef whenever possible for better health with the red meat that we love. Give these a good 2 hours to marinate and then they grill up quickly.
Oh the crunch! The toasty goodness! This recipe has enjoyed settling in on my site for a long time. Give a whirl and find out why these are a Lebanese baking tradition.
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