Be prepared for some great mediterranean flavors!
There is great food and great chefs in all of the middle eastern regions. Kebab salads like this one are served in Greece, Turkey and many parts of the middle east. Some middle eastern religions forbid shellfish and bottom dwelling fish. Shrimp are sometimes exempt from forbidden shellfish status. Cairo Egypt is famous for great shrimp entrees, while further up the coastline, shrimp are not always popular.
Sumac berry is tasty middle eastern spice! Sumac berry spice has a tangy, tart lemon and berry red wine flavor. Sumac berry spice gives goats milk yogurt a nice flavor and color.
Garlic Olive Oil:
Gently simmer 3 cloves of chopped garlic and 2 ounces of olive oil together over low heat, till the oil becomes garlic flavored.
Set the garlic flavored olive oil aside.
Assemble a kabob with:
- 6 large peeled shrimp that have the tails attached
- 2 green bell pepper pieces
- 2 onion small onion wedges
Brush the kabob with the garlic flavored olive oil.
Squeeze some lemon juice over the kabob.
Sprinkle a couple pinches of oregano over the kabob.
Season the kabob with sea salt and black pepper.
Let the kabob marinate for 20 minutes in a refrigerator.
Salad Plate Set Up:
Place a small mound of mixed baby lettuce on the center of a plate.
Place a few red bell pepper strips and green bell pepper strips on top of the lettuce.
Place a circle of alternating red and white seedless grapes that are cut in half around the lettuce on the plate. The ring of grapes should be set about 1" out from the lettuce.
Sprinkle some pomegranate fruit inside of the grape circle on the plate around the lettuce.
Sumac Berry Yogurt Dressing:
Place 3 ounces of goats milk yogurt into a small mixing bowl.
Add 1/2 teaspoon of lemon juice.
Add 1/2 teaspoon of ground dried sumac berry.
Stir the ingredients together.
Thin the dressing with a little bit of water, while stirring, till it becomes the consistency of heavy cream.
Shrimp Kabob Salad with Sumac Berry Yogurt Dressing and Pomegranate:
Broil or grill the shrimp kabob over a medium flame, without letting the kabob caramelize at all. This only takes about 4-5 minutes. (A burnt, singed or browned flavor on the kabob does not improve the light flavors of this salad.)
Spoon some of the sumac yogurt dressing over the lettuce and spoon some of the dressing over the pomegranate fruit onto the plate.
Place the shrimp kabob on top of the lettuce.
The sharp flavor of the goats milk yogurt with the sumac berry flavor is very refreshing. The kabob flavors are complimentary to the dressing. This salad tastes great and it has eye appeal! Yum! ... Shawna