The Chicken Shish Kabob Mediterranean Entree is A MUST, as noted on Panini Cafe’s Menu and verbalized by friends. Four of us recently had lunch on their patio in Irvine to celebrate a couple birthdays. My original sights were set on Lamb, Mousaka or a Panini, but had to try the Chicken Shish Kabob due to the hoopla. We all ordered the same plate, not a food bloggers dream, but WOW is the word — It’s beautiful, extremely flavorful, tender and juicy baby.
It’s the Best Chicken Kabob we’ve ever had — My friends go to Panini Cafe for it as often as possible. Their office is within walking distance and now I wish mine was too. It’s superb.
The pictured dessert isn’t served at Panini Cafe. It was made by a dear friend and amazing baker for our birthdays — A tasty lunch indeed. Let’s meet back here soon for another Kabob.
Sheesh, the Shish has a lot of explaining to do, so I’ll let Wikipedia define it below, but here and now the KABOB’s are made with Beef that was marinated in a Chimichurri Sauce.
Water soaked skewers were laced with a combination of Beef, Onion, Red Bell Pepper, Zucchini and Mushrooms, then grilled on the BBQ. My favorite Beef for Kabobs is Filet Mignon, Top Sirloin or Rib Eye chunks. The skewers are soaked in water so they don’t catch on fire. It makes a difference.
These were made with a tougher meat that wasn’t as good. I thought an overnight marinade would tenderize the meat enough, but it didn’t. The Beef basically needed slow long cooking, unlike the Kabobs.
* The Kabobs were served with Saffron Basmati Rice, which is made with Chicken Stock, Saffron Treads, Butter, S & P.
Related Links:
http://en.wikipedia.org/wiki/Kebab – What’s the Shish mean?
http://en.wikipedia.org/wiki/Chimichurri – What’s Chimichurri Sauce?
http://bluekitchen.wordpress.com/2008/01/09/meaty-secrets-and-argentine-chimichurri-sauce/
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