What's on the Grill #165
Here's the "two" part of my aforementioned twofer: Turkish Style Lamb Kebabs!
I love lamb and I love kebabs, so really how can this go wrong? Simple, it can't. You're cooking meat on sticks. It is pretty easy.
Using my well stained and noted Mediterranean Grilling book, I assembled a rub of ground cumin seeds, coriander seeds, cinnamon, thyme, salt and pepper. For the lamb, I took a semi-boneless leg of lamb and made it boneless. Since I had a ton of lamb meat, I opted to freeze half. I took the remaining 2 pounds or so which was not bound for a trip to Siberia and cut it into one inch(ish) cubes. The lamb was tossed with olive oil and then with the rub.
After letting the lamb rest for about a half hour (meat should always get a little siesta before grill time!), I threaded the lamb on to some metal skewers. (The downside to wood skewers is you have to soak them. The downside to metal skewers is they will go through your hand if you aren't careful...I opted for metal because I had a new box of band-aids in the kitchen.)
The lamb skewers were placed on the grill over direct medium heat for approximately 10-15 minutes. While being grilled, I brushed them with a mixture of olive oil and lemon juice.
Meanwhile, I cut a red onion into very thin slices and tossed it with a mixture of paprika, cayenne, lemon juice, and paprika.
Lastly, some pita bread was grilled very quickly over the hot grill. Once done, the pitas were served stuffed with lamb, the onion mixture, and a dollop of greek style yogurt. Now go don your fez, and enjoy!
I love lamb and I love kebabs, so really how can this go wrong? Simple, it can't. You're cooking meat on sticks. It is pretty easy.
Using my well stained and noted Mediterranean Grilling book, I assembled a rub of ground cumin seeds, coriander seeds, cinnamon, thyme, salt and pepper. For the lamb, I took a semi-boneless leg of lamb and made it boneless. Since I had a ton of lamb meat, I opted to freeze half. I took the remaining 2 pounds or so which was not bound for a trip to Siberia and cut it into one inch(ish) cubes. The lamb was tossed with olive oil and then with the rub.
After letting the lamb rest for about a half hour (meat should always get a little siesta before grill time!), I threaded the lamb on to some metal skewers. (The downside to wood skewers is you have to soak them. The downside to metal skewers is they will go through your hand if you aren't careful...I opted for metal because I had a new box of band-aids in the kitchen.)
The lamb skewers were placed on the grill over direct medium heat for approximately 10-15 minutes. While being grilled, I brushed them with a mixture of olive oil and lemon juice.
Meanwhile, I cut a red onion into very thin slices and tossed it with a mixture of paprika, cayenne, lemon juice, and paprika.
Lastly, some pita bread was grilled very quickly over the hot grill. Once done, the pitas were served stuffed with lamb, the onion mixture, and a dollop of greek style yogurt. Now go don your fez, and enjoy!
Mike Lang