This prawn kebab recipe from the Parsi cookbook quickly became a favorite in our home. The unique combination of spices, flavors, and comforting textures made it a clear winner. Serve it as an appetizer, a side, or in a sandwich. I adore Primal Kitchen because they carry a wide selection of condiments, sauces, and dressings, including this buffalo sauce crafted with high-quality ingredients and made without artificial sweeteners, refined sugars, and high-fructose corn syrup. You can find Primal Kitchen products at your local grocery store or head to Primal Kitchen and use my code SHARMA20 at checkout for 20% off your entire online order. This recipe first appeared in The San Francisco Chronicle on August 8, 2018
This recipe is loosely based on David Lebovitz’s Apricot Ice Cream From The Perfect Scoop (Ten Speed Press, Revised Edition 2018) This recipe originally appeared in my column at The San Francisco Chronicle. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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