A Non-Red-Meat BBQ

During Eid vacation, we were invited to a close friend and his wife’s chalet for a weekend BBQ. After the already four constant days of steaks, burgers and hot dogs all of us had decided we needed to take it easy on our poor stomachs.

My friend and I took a little of what we learned in our Tatami Cooking Class (posted earlier) and tried it out – the results ? Delicious – and without that heavy, groggy feeling after a huge meal.

We started off with edamame and uncooked veggies with dip. For lunch we had over-night marinated chicken legs, marinated and grilled eggplant and fennel, steamed salmon, and, on the side, a crab salad. It was a lovely change from the heaviness of grilling burgers and steaks.

To finish the evening off we lit the charcoal, listened to music and snacked on home-made apple cobbler and my mom’s famous recipe for chocolate-coconut bars. It was a lovely evening. With the long weekend coming up and beautiful weather, I think another bbq is in due…

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Entertaining, Healthy, Kuwait and tagged , , . Bookmark the permalink.

4 Responses to A Non-Red-Meat BBQ

  1. Toomzie says:

    I looooove BBQ’s

  2. How did you marinate the salmon? I’m always looking for new salmon recipes 🙂

    • It was delicious – I didn’t marinate it, I just grilled it with fennel, onion, some chopped garlic, fresh rosemary herbs from the garden, and a few slices of butter. It was absolutely delicious! I recommend covering the top with foil so it cooks in it’s own steam and finishes off flaky and not too overcooked 🙂

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