LCBO Food & Drink Early Summer 2017

KEBABS WITH KICK!

BY LUCY WAVERMAN • PHOTOGRAPHY BY ROB FIOCCA

If you like it hot (or ish ), these new spice seasonings are sure to please; great on all kinds of grilled kebabs, these recipes take into account more timid palates, too!

SRIRACHA WAS THE FIRST of the fiery hot sauces to gain popularity here and it started an onslaught of heat from around the world. Today, sriracha is as common a condiment as ketchup, and cooks are looking for other hot sauces to spice up their food. Most Asian and African countries have hot sauce of some kind made with ingredients native to their part of the world. We have chosen five that illustrate di erent types of heat and used them to enhance a variety of kebabs for a fine summer barbecue.    Harissa, the North African take on hot sauce, is used as a condiment as well as in cooking. Sweet, hot gochujang is a Korean

version especially good with meat. From Yemen comes the layered flavour of zhug. Ethiopia gives us the wonderfully spiced berbere. Finally, versatile sambal comes from Indonesia. We have included recipes for each of these sauces although all of them are available in grocery stores (zhug is hardest to find). The level of heat varies in each and depends on how hot the chilies are. When you make your own you can ad- just to your preferred spiciness.    A tip if you are using wooden skewers: make sure you soak them for 30 minutes in hot water before grilling to prevent them from flaring up.

FOOD & DRI NK EARLY SUMMER