Thyme for Soup

"I arrived in the USA in 1980. I still remember the day I visited Crossroads on a June day in 1986, when they were just opening the restaurant area. I always wanted to have my own business, and I right away I knew that this was a great opportunity for Ebru. I have been operating Ebru ever since!" he says. "Thyme for Soup" will feature eight different savory soups, stews and a vegetarian chili, together with a variety of panini sandwiches and fresh salads.

Aki says he is very happy to have been a part of Crossroads for so many years. "I am one of the original business owners here, and the best part of my job is working with the public, the Crossroads community, the diverse populations and the many opportunities everyday to learn about different cultures. I also am very pleased with the management of Crossroads. They genuinely care about small business operators. It has been a privilege to be here."

Aki is inviting everyone to "Thyme for Soup's" grand opening where people will have the opportunity to sample his menu items. "My family still lives in Turkey, and we all visit from time to time. Serving food from my part of the world is how I bring a little piece of where I grew up to Crossroads and to my adopted homeland."

Ebru's signature Shish Kebabs with Peppers and Herbs

Ingredients:

2 lbs. boneless leg of lamb
3 Red onions
 
For Marinade:
1 onion thinly sliced
2 cloves garlic crushed
1/4 cup lemon juice (fresh)
1/3 olive oil
1 tablespoon chopped fresh thyme
1/3 cup chopped fresh mint
2 teaspoon ground cumin
1/2 teaspoon chili flakes
1 teaspoon salt
1 teaspoon black pepper
  
Method:

1. Trim the fat and cut the meat into 1 1/4 inch cubes.
2. Mix all ingredients. Add the meat and mix. Refrigerate for 4-6 hours.
3. Grill the skewers 5 to 6 minutes each, brushing continuously with the marinade.

Serve over a bed of rice.