Category: Kebab

Shish kebabs are fun food. You eat it with bread and make little bites from its component parts: this bite with onion, that one with tomato, a third with both. It’s an easy dish for festive dinner parties; just put the skewers on the grill about 15 minutes before you are ready to eat.

You’ll need 8 long wooden skewers, which should be soaked for 30 minutes to 1 hour before using.

MAKE AHEAD: For tenderness and flavor, marinate the lamb in the refrigerator for at least 8 hours and up to 18. Thread the kebabs on the skewers an hour or two before serving, covering them with plastic wrap or aluminum foil while they come to room temperature.

6 to 8 servings

Ingredients:

For the marinade

• 2-pound boneless lamb leg or shoulder, trimmed of fat and cut into thirty-two 1 1/4-inch chunks
• 8 cloves garlic, chopped
• Freshly squeezed juice of 2 limes (2 to 3 tablespoons)
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/2 cup cilantro leaves, thoroughly rinsed, then coarsely chopped
• 1/2 medium onion, cut into approximately 1/2-inch chunks

For the kebabs

• 16 (peeled) pearl onions
• 16 cherry or teardrop tomatoes
• 4 serrano peppers, cut in half lengthwise and seeded

Directions:

Place the lamb chunks in a large resealable plastic food storage bag. Add the garlic, lime juice, salt, pepper, oil, cilantro and onion. Seal the bag, pressing out as much air as you can, and massage it to evenly distribute the marinade. Refrigerator for at least 8 hours, turning the bag once or twice.

An hour or two before serving, prepare the kebabs. Remove the lamb from the marinade and use paper towels to pat it dry; discard the marinade. Thread a chunk of lamb on a skewer, then a pearl onion, then lamb, then a tomato. Repeat, using 4 lamb chunks per skewer. Add half of a serrano pepper to the end of each skewer. Repeat the process to fill all the skewers.

About an hour before you want to cook, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Grill the kebabs uncovered on each of the 4 sides for 3 to 5 minutes (medium-rare). The vegetables should be lightly charred. Transfer the kebabs to a platter to rest for about 5 minutes before serving.

Taken from the Washington Post March 21, 2012

The following recipe was submitted by Leslie Gilbert of Mt. Airy, MD, who writes: I’m overdue writing to tell how much I enjoyed the lamb I got last year. It was wonderful. I also wanted to share this recipe because it has become my favorite soup and it’s a good use for the small kebab pieces. It freezes wonderfully. I make a batch, put it in single serving containers and freeze it. I take it to work and it’s almost thawed by lunchtime and makes the most wonderful lunch.  This soup is one that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste. (Prep Time: approx. 15 min. Cook Time: approx. 2 hours 30 minutes. Makes 6 servings)

Ingredients

• 1 pound cubed lamb meat
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 2 Tablespoons butter
• 3/4 cup chopped celery
• 1 yellow onion, chopped
• 1 red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 (29 ounce) can diced tomatoes
• 7 cups water
• 3/4 cup green lentils
• 1 (15 oz.) can garbanzo beans, drained
• 1/4 pound vermicelli pasta
• 2 eggs, beaten [optional and I leave this out because I’m freezing it]
• 1 lemon, juiced

Preparation

Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.