Mediterranean Creole™ #6 Foodcast in English- Merguez Spiced Keema Kebabs and Mint and Lemon Marinated Chicken Kebabs with Salsa Tomatish (Tomato Salsa)
I reserved about 3/4 of a pound of merguez spiced keema (ground meat) from foodcast #4 to demonstrate how to form a keema kebab. I used 2-2 1/2 pounds of boneless chicken thigh and leg meat with the skin on. You can use boneless chicken breast, but I prefer the flavor of leg meat for this application.
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Dear Chef Zadi,
I was hoping to publish a link to this post in our daily links on GVO. However, after reading your warning, I'm writing to seek your permission.
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Posted by: Amira Al Hussaini | August 13, 2007 at 07:59 PM