Grilled meat, grilled bread, and cool yogurt make this dish a well-balanced way to kick off the summer
A bit of friendly note, this is a very meat centric post, so if that isn’t quite your thing you may want to skip this post.
Onto my second recipe installment for Daniel Swensen’s Orison, hot off tail of the last beverage recipe of Barley Cocoa Tea. So if you wanted something a bit more substantial you’re in luck, I’m giving it to you with a take on street food. Daniel asked for something a soldier would partake of, so I wanted to make something hot, savory, and filling.
Given the time of year, I really wanted to leverage the freedom to grill something up, and try a few takes on lamb. I’ve gone a bit further and grilled the flatbread over the charcoal as well, which I imagine would translate well into fiction, ideally into a three person operation over a very long built-in grill so they could work the fires side by side, one dutifully turning the meat skewers, another firing bread to order based on the number of people in line, and finally a runaround handling any prep work needed for the resting meat and add-on condiments.
