henry d Posted February 21, 2008 Report Share Posted February 21, 2008 You will need the little fillets from under your pigeon breasts, 3 or 4 per kebab. Either crush in a mortar and pestle or chop finely until a mush, a clove of garlic, a sprig of rosemary and some salt. Then add a good glug of olive oil and a big pinch of ground cumin and corriander, add enough oil to cover but not drown the meat. Marinade the meat overnight or a minimum of 4 hours, griddle or grill until just done, serve with salad in pittas and a little chilli sauce if you like. Sorry but I deleted the pic of the finished article Quote Link to comment Share on other sites More sharing options...
CARBINE Posted February 21, 2008 Report Share Posted February 21, 2008 Your a bit of a chef on the side I think, looks nice I will give that one a go. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted November 8, 2008 Report Share Posted November 8, 2008 henry your food always looks sooo good keep um coming m8 Quote Link to comment Share on other sites More sharing options...
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