Wednesday, March 16, 2016

Grilled Curried Lamb Shish Kebobs—Savory, Summery, Ecstasy


Nothing says Spring savory fun like kebobs (kabobs). And the secret of fabulous kebobs is marinating in advance. When the meat and veggies soak in a piquant marinade, they evolve into something different altogether, something irresistible when grilled. Now, you have to be generous with salt—marinating is not a good time to ration salt. Salt brings out the gorgeous flavor of meats. And lamb, ahhhhh, the king of all meats, for serious omnivores. Get as fresh a lamb leg as possible and as local as possible (not always an option—stores around here carry mostly New Zealand or Ozzie lamb, which is a bummer—why aren’t there more U.S. lamb ranches?). We always make some vegetable-only kebabs, too, for our vegetarian friends (marinate the vegetable separately to keep it all copacetic). Don’t be afraid of kebobs. Just take it in two steps: marinate the pieces the first day and load the kebobs and grill the second day.

 

Meat Preparation:

1 boneless Leg of Lamb (three to four pounds--can substitute beef tri-tip)
2 tablespoons Ground Cumin Seeds
2 tablespoons Ground Coriander Seeds
½ teaspoon Ground Turmeric (optional)
½ teaspoon Ground Cardamom Seeds
½ teaspoon Ground Fennel Seeds
1 teaspoon Ground Black Peppercorns
1 teaspoon Salt per pound of meat used
1 tablespoon Grated Ginger Root
1 tablespoon Crushed Garlic
½ cup Olive Oil—or more to get slightly sloshy consistency

 

Vegetable Preparation:

4 to 5 cups Assorted Vegetables [Cut in 1 to ½ inch chunks]
Use summer squash, zucchini, patty pan, Vidalia or other sweet onions, green onions, mushrooms, asparagus, green, red, or orange peppers, etc. Veggies that don’t work well are both hard veggies (such as potatoes, parsnips, and carrots—because they won’t cook through in the same amount of time as the rest of the items on the kebobs) or soft veggies (because they’ll fall apart—don’t use tomatoes or white mushrooms, though portabellas would be good).

1 tablespoon Ground Cumin Seeds
1 tablespoon Ground Coriander Seeds
½ teaspoon Ground Turmeric
½ teaspoon Ground Cardamom Seeds
½ teaspoon Ground Fennel Seeds
½ teaspoon Ground Black Peppercorns
1 teaspoon Salt
1 tablespoon Grated Ginger Root
1 tablespoon Crushed Garlic
3 tablespoons Olive Oil—or more to get slightly sloshy consistency

 

Putting It All Together

Make this recipe one day in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM—but no less time than that, as the spices won’t get into the meat and veggies otherwise.
Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
Enjoy with rice and a salad for a terrific and simple summer meal. 

Key words: kebob, kabob, kebab, skewer

3 comments:

Crawfishqueen said...

These are the Bomb!So delicious !

Crawfishqueen said...

These are the Bomb, so delicious!

Carolyn Blount Brodersen said...

Yay--thanks so much! I make kebobs a lot--my family can tell you--but I made up this recipe because I love curry so much and wanted to convert kebobs into curry. But then, a year or so after posting this recipe, I saw an almost identical recipe--curried lamb kebobs--on Martha Stewart's website. I think it's definitely not as original as I thought it was--but who cares? It works! Thanks for posting.