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Lamb and Tomato Kebabs |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lamb and Tomato Kebabs recipe on the web!!FRANCE Special Equipment: 4 long metal skewers Arresting in their simple beauty, these kebabs caught my eye in a shop window on the Rue de la Huchette in Paris. This area, a warren of medieval lanes on the Left Bank has become the Plaka of Paris, lined with dozens of Greek restaurants and grill joints. I love the idea of putting whole lamb chops on kebabs-you get to gnaw the bones after you eat the meat. Serve the chops with Grilled Polenta. FOR THE KEBABS: _ onion, large, peeled _ green bell pepper, large __ rib lamb chops (each about 3 ounces and 1 inch thick) _ tomatoes, fresh, ripe plum FOR THE SPICE MIXTURE: _ tbs salt, coarse (kosher or sea) _ tsp black pepper, freshly ground _ tsp mint leaves dried _ tsp oregano, dried _ tsp rosemary, dried _ tbs olive oil, extra-virgin, or as needed for brushing _ pita bread 1. Cut the onion into eight wedges and break each wedge into segments. Stem and seed the bell pepper and cut into strips 1 1/2 inches long and 1/2 inch wide. 2. Thread the ingredients for the kebabs onto the skewers in the following sequence: a lamb chop, a piece of onion, a piece of bell pepper, a tomato (skewered crosswise), a piece of onion, a piece of bell pepper, another lamb chop, more onion and pepper, another tomato, more onion and pepper, and another lamb chop. Run a metal skewer through the meat of each chop at a 60-degree angle to the bone. Arrange the kebabs on a platter or baking sheet, cover loosely with plastic wrap, and set aside, in the refrigerator, until ready to grill. 3. Preheat the grill to high. 4. When ready to grill, prepare the spice mixture. Combine the salt, pepper, mint, oregano, and rosemary in a small bowl, crumbling the rosemary between your fingers. 5. Brush the chops and vegetables on each skewer all over with oil and season generously with the spice mixture. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, about 12 minutes in all for medium. As the kebabs cook, brush with oil and season with more of the spice mix. 6. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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