Post by Amani on Jul 18, 2014 14:07:27 GMT -5
Grilled Lamb Kebabs with Turkish Flavors
from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish by Chris Schlesinger
Grill up some pita for this and serve with a little yogurt on the side. And get yourself some Maras pepper—you’ll find lots of other ways to use it.
FOR THE LAMB KEBABS
2 pounds boneless lamb leg
1/4 cup olive oil
Kosher salt and freshly cracked black pepper to taste
FOR THE TURKISH FLAVOR
While the fire heats up, set out in small individual containers:
1/2 cup dried apricots, diced medium
2 tablespoons Maras pepper, or, if you really must, 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
2 tablespoons roughly chopped fresh mint
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down and the coals are medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds), you’re ready to cook.
Trim the lamb of most but not all the fat and cut into 32 more or less equal chunks. Combine in a bowl with the olive oil, salt, and pepper and toss well to coat.
Thread the lamb chunks onto skewers (8 or so per skewer; they should snuggle up to each other but not be tightly pressed) and place directly over the coals.
Cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 minutes per side (8 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking—remove from the heat when it is a little less done than you want it to be when you eat it, since it will continue to cook after you take if off the grill.
When the lamb is done, slide the chunks off the skewers into a large bowl, then add each of the other ingredients separately and toss vigorously. Serve warm.
Serves 8.
from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish by Chris Schlesinger
Grill up some pita for this and serve with a little yogurt on the side. And get yourself some Maras pepper—you’ll find lots of other ways to use it.
FOR THE LAMB KEBABS
2 pounds boneless lamb leg
1/4 cup olive oil
Kosher salt and freshly cracked black pepper to taste
FOR THE TURKISH FLAVOR
While the fire heats up, set out in small individual containers:
1/2 cup dried apricots, diced medium
2 tablespoons Maras pepper, or, if you really must, 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
2 tablespoons roughly chopped fresh mint
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down and the coals are medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds), you’re ready to cook.
Trim the lamb of most but not all the fat and cut into 32 more or less equal chunks. Combine in a bowl with the olive oil, salt, and pepper and toss well to coat.
Thread the lamb chunks onto skewers (8 or so per skewer; they should snuggle up to each other but not be tightly pressed) and place directly over the coals.
Cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 minutes per side (8 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking—remove from the heat when it is a little less done than you want it to be when you eat it, since it will continue to cook after you take if off the grill.
When the lamb is done, slide the chunks off the skewers into a large bowl, then add each of the other ingredients separately and toss vigorously. Serve warm.
Serves 8.