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Lamb Kebabs
Menu Plan for the week of August 2, 2013: Day 2 Recipes
Lamb Kebabs
Summer Couscous
Cooking time: 35 minutes plus 10 earlier Cooking schedule: see below for instructions
The lamb is marinated earlier in the day, making dinner a breeze.
Lamb and Vegetable Kebabs with Yogurt Dipping Sauce Time: 45 minutesIt does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables. I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly. Serve on a bed of Summer Couscous, Minted Sauce on the side.
lamb shoulder, 14oz (420gr) (or pork or beef), cut into 1 1/2" (3.75cm) pieces
1 red bell pepper
1 red onion
1 medium zucchini (courgette)
8 - 12 mushrooms, large enough to be skewered use more if they are small, mine were about 2" (5cm) across
8 large cherry tomatoes
6 - 8 skewers if wood, soak in water while lamb marinates
Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder
Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade. Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours.
Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into thick slices, about an 3/4 inch (2cm). Clean mushrooms. Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.
Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once. When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes.
When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking. We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Summer Couscous.
Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done
Yogurt Dipping Sauce:
1/3 cup (3oz (90gr) Greek or plain yogurt
1 tbs salad olive oil
1 tsp lemon juice
2 tsp snipped fresh mint leaves (spearmint) if you don't have any, you could use 1 tsp dried mint or leave it out
2 tsp fresh snipped chives
1 tsp fresh snipped tarragon
Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use. Serve with kebabs.
Summer Couscous Preparation and cooking time: 15 minutesCouscous is not a grain but a tiny semolina 'pasta'. What is normally available is a pre-cooked product to which we just add boiling water or stock... making it very quick, perfect for summer, or anytime!
1/2 cup couscous
3/4 cup (6oz, 180ml) chicken stock
1/4 cup chopped red pepper
1/4 cup chopped zucchini (courgette)
2 tbs snipped chives
5 - 6 cherry tomatoes, halved
2 tsp good olive oil
Heat chicken broth to a boil. Chop pepper and zucchini, snip chives and halve tomatoes.
Put couscous, pepper and zucchini in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
Uncover, add chives, tomatoes and oil to couscous, fluff gently with a fork to combine and serve.
Cooking Schedule: 35 minutes plus 10 earlier |
Chop pepper, courgette for couscous, put in bowl |
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