Flame grilled Pork and Veggie Kabobs are a perfect way to enjoy the season’s harvest!
这是最奇怪的经历。很晚了我n the afternoon, and I had been working at my desk, writing up a post for my site and doing a bit of research on a new wine I had received. However, a surprise existential crisis decreed that all of that was to cease, a crisis so complete, sudden, and all-encompassing that I was left staring glazed-eyed into the inky depths of a lukewarm espresso, watching as the golden bubbles of its thin foam evaporated into the afternoon air.
You see, ‘authentic’ is a strange word and an even stranger concept. The word is borrowed (rather directly) from the Greek ‘authentikos,’ meaning ‘principal’ or ‘genuine.’ We, as a culture, speak of authenticity in an almost philosophical manner, in which anything dubbed ‘inauthentic’ is not only considered to be of low quality but in some cases even worthy of scorn. Think of how many times you’ve desired to dine on ‘authentic cuisine,’ or to experience ‘authentic culture,’ and now imagine your regard for the opposite of those things.
When it comes to food drawn from the heritage of the food I grew up with, or even from the quarter-Hellenic heritage of my son, I rarely ‘need’ to think in terms of authenticity. Instead, that sort of food was, and is, simply a fact of life, something I prepare, either for myself or for my site, without really ‘thinking’ about it. Rarely have I deconstructed such items in terms of what is genuine or ‘original.’ To me, they simply ‘are.’
Put that way, the entire idea of abiding some vague ‘Rule of Genesis’ made the whole process far less of an intimidating thought experiment, and far more of a simple ‘everyday lunch’ with a friend.
Puzzle as I might upon such faux-deep thinking, I fell back upon my singular philosophy regarding kebab-making, and food in general, which is, “they are meant to be as fun to eat as they are delicious.”
In other words, the most authentic cuisine is that which pleases.
Obviously, the starting point for most ‘authentic’ kebabs begins with a healthy bit of oregano, a dash of lemon juice, and of course a few sprigs of sage. Now, to start things off with those ingredients in mind, I began by preparing a marinade with vegetable oil, salt, pepper, fresh lemon juice, and about four cloves of garlic, along with the obligatory sprigs of sage and rosemary.
After that’s done, simply set them on the barbecue as directed below, and you’ve got kebabs worthy of a bistro-style backyard luncheon.