Lamb Kabobs

[demnan]

Lamb Kabobs

I made this recipe up myself And I have to say it was pretty good. My Mom really enjoyed them too, so they aren’t so exotic that you couldn’t serve them to anybody. You could serve it with pita bread as well as rice. I’ve added my favorite easy Indian rice recipe.

I took one of those boneless lamb roasts about 3 or four pounds - you know the ones they bind up but really need so much additional trimming to do lamb in a satisfactory way. Never use stew meat to make kabobs, you must use tender meat.

After removing the binding, plastic roaster thingy and trimming off the silver skin and fat, I cut these up in 3/4 inch to 1 inch cubes.

I use Stoneybrook Farms Whole Yogurt when I want to make a seriously good north Indian curry - so in a small mixing bowl add a cup and a 1/4 of yogurt.

Add:

2 tablespoons fresh ground garlic and one tablespoon of
fresh ground ginger (I grind my ginger and garlic in a mini- grinder)

a tablespoon each of ground corriander, ground cumin

2 teaspoons salt a generous shaking of fresh ground pepper,

1 teaspoons of Indian hot pepper powder - if you don't have this use no more than a scant ¾ teaspoon of the flakes or American hot pepper - the Indian pepper is milder)

1/2 teaspoon ground Cardamom

2 teaspoons of paprika

a heaping teaspoon of lemon rind, grated.

Marinate for about two hours. In the meantime:

Soak bamboo skewers in water for at least 30 minutes:

Slice a large Vidalia or sweet Texas onion into 1 inch thick wedges.

Coursely snip fresh mint sprigs - about 3/4 of a pound or a generous bunch so that sprigs can be put on a kabob stick

Remove meat from marinate and load onto sticks putting a bunch or so of the mint and the thick slices of sweet onions alternating with 3 or so small pieces of the meat.

Heat your grill (mine was George Forman infusion grill and in the middle where you can add stuff to water to infuse the smell I added a sprinkle of cardamom) When hot cook your kabobs until brown and turn to brown all sides.

Indian Restaurant Basmati rice – I created this rice from guessing what they do at buffets in Indian restaurants.

I never measure rice, I cook it the Asian way. Place the amount (half by volume of the finished product) of rice you want in the rice cooker. Wash several times and allow to soak in fresh cold water that is twice the volume of the rice. (I’d guess and say 1 ½ cups of each with a bit more water)

While it’s soaking add 1 teaspoon Penzey’s Maharaja curry powder (which has saffron, rather than tumeric), 1 teasp salt and 2 teaspoons of butter. Add to this about a scant half cup of frozen vegetables.

Cook the rice and fluff. Serve kabobs over the rice and garnish with mint. Goes nice with an Arugula salad with yogurt and lemon dressing. (I served with Newman’s dressing, dang I just thought up the yogurt dressing thing but I’ll try to make a recipe for that too)

[eleny]

1. I'm going to try this

I really love lamb and am always looking for new ways to fix it. This will be great for the summer. Kabobs are new territory for me and I'm looking forward to this!

[demnan]

2. Try them

and also you can do a more basic American chicken kabob which is easy because you can get the boneless chicken so easily and goes good with corn on the cob:

Cut boneless skinless chicken into 1 inch cubes. Marinate in a good Italian salad dressing

or, if you want to make your own marinate,

olive oil, red wine vinegar infused with garlic and fresh herbs, like basil, and salt and pepper.

Soak the bamboo sticks.

Cut the Vidalia onion into 1 inch wedges also cut red bell pepper and zuchini into 1 inch pieces.

Alternate veggie and meat pieces. Skewer fresh basil leaves between the veggies and meat. You can baste with a little olive oil before placing on the grill.

The best thing with this is you can put the corn (wrapped up in foil with butter, salt and pepper) on the grill too and you have nothing to cook inside. The veggies on the kabobs with the corn give you a balanced meal.