One of the things that Bruce and I miss in South Carolina is all the ethnic foods we had available to us in Southern California. In OC we could find almost every kind of food on the planet being served within a stones throw of our front door. And in the rare cases where there wasn't a restaurant nearby, there was always a specialty market where we could buy the ingredients to make our own authentic ethnic dishes. One of our favorites was Pakistani entrees which combine the warm spices of the near east with the flavors of the middle east.
In California there were plenty of Pakistani restaurants near us, but there were also a large number of well stocked Pakistani markets. We soon became adept at making our favorite Pakistani meals at home with the aid of premixed Shan seasonings products. One of our favorites was BBQ Seekh Kababs made with ground lamb or beef served over rice.
Imagine our dismay when we found out there doesn't seem to be a single Pakistani restaurant or market in all of South Carolina... and our delight when we found several of both on our recent trip through New Jersey. We purchased a case of every seasoning packet we might want. First on our list of dishes to prepare was BBQ Seekh Kababs, of course.
Unfortunately we'd forgotten just how powerful the Shan seasonings mixes are so we faithfully followed the written measurement directions on the package. Whooo eee! It was so Good and So Hot! This is really strong stuff with lots of ginger and pepper to heat your mouth (but it won't burn your gut.) For those of you who have a yen for a culinary adventure.don't be afraid to try the brand, just be forewarned, you can easily get a well seasoned entree while only using 1/4 of the recommended portions of Shan seasoning per pound of ground meat. Bon Appetit!
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