Aug 4, 2012
Zesty Lamb Kebabs
Makes 4 main course servings, and 6–8 appetizer servings
These easy, delicious kebabs make a great party appetizer or a
tasty main course. The secret to this dish is to not overcook the
lamb, which becomes tough and rubbery if it’s left on the grill too
long. Serve it either as an appetizer or as a main course on a bed
of rice.
8 long metal skewers or
12 7-inch | 18 cm bamboo skewers, soaked for at least 1 hour
To marinate the lamb:
1 2 lb | 1 kg leg of lamb
1/4 cup | 50 mL chopped fresh mint
1/4 cup | 50 mL chopped fresh basil
1 tsp | 5 mL dried mint
1 tsp | 5 mL dried basil
1 Tbsp | 15 mL ground coriander seed
pinch cayenne
1/2 cup | 125 mL extra virgin olive oil
1 tsp | 5 mL Dijon mustard
zest of 1 lemon, finely chopped
For the kebabs:
1 purple onion, cut into bite-sized
chunks
16 cherry tomatoes
kosher salt to taste
olive oil, for drizzling
1 lemon (the same one you zested),
cut in half for squeezing
Cut the lamb into 11/2-inch | 4 cm chunks. Combine all the marinade
ingredients in a bowl and mix them thoroughly with the lamb. Place
the lamb in a resealable plastic bag or a nonreactive bowl,
refrigerate it, and
marinate it for at least 2 hours, or as long as overnight.
Prepare your grill for direct medium heat. Thread the lamb chunks
on the metal or bamboo skewers, alternating them with the onion
chunks and cherry tomatoes. Grill the kebabs, turning them 2 or 3
times, until the lamb is medium rare (6–8 minutes), taking care not
to overcook it. Remove the skewers from the grill, sprinkle them
with salt, drizzle them with oil, and squeeze some lemon juice over
them. Serve the kebabs immediately.
Tandoori Lamb
Kebabs
Makes 4 servings
Tandoori paste is available in the Indian food section of most
supermarkets, and it’s a great thing to have in your fridge. It
adds intense flavor to chicken and lamb, and if you have the
foresight to marinate the meat overnight, it also has a tenderizing
effect. Serve these lamb kebabs with steamed basmati rice, a
vegetable curry, and your favorite chutney.
eight 7-inch | 18 cm bamboo skewers, soaked for at least 1 hour
1/2 cup | 125 mL tandoori paste
1/3 cup | 75 mL yogurt
2 Tbsp | 25 mL lemon juice
3 Tbsp | 45 mL chopped fresh cilantro
one 3 lb | 1.5 kg boneless leg of lamb, cut into bite-sized
chunks
1 large Spanish onion, cut into bite-sized chunks
3 oz | 75 g butter
lemon wedges and cilantro sprigs for garnish
Mix together the tandoori paste, yogurt, lemon juice, and chopped
cilantro in a medium nonreactive bowl. Add the lamb chunks and coat
them with the marinade. Refrigerate the lamb overnight if possible,
or at least 1 hour. Thread the lamb chunks onto the skewers,
alternating them with pieces of onion.
Heat the butter in a small saucepan just until it’s melted. Set it
aside and keep it warm.
Prepare your grill for direct medium heat. Place the kebabs on the
cooking grate and grill them for 6–8 minutes, or until the lamb
chunks are springy to the touch. Every couple of minutes, turn and
baste the kebabs with butter (be sure to have your spray bottle at
the ready; the butter can cause flare-ups). Remove the kebabs from
the grill and serve them garnished with lemon wedges and cilantro
sprigs.
Minty
Potato Hobo Pack
Makes 4–6 servings
Why, oh why, do we ignore the glories of fresh mint in North
American home cooking? It’s delicious, refreshing, and its aroma is
like nothing else. This dish is insanely simple to make, and the
combination of mint and potatoes will wow your guests. Because this recipe calls for
indirect heat, you can use the hot side of the grill to cook your
steaks and grill your veggies.
6 medium Yukon Gold potatoes
2 tsp | 10 mL dried mint leaves
1 large yellow onion
¼ lb | 125 g butter
extra virgin olive oil for drizzling
1/2 cup | 120 mL tightly packed fresh mint leaves
½ a fresh lemon, the other half cut into wedges for garnish
kosher salt
Bring the butter to room temperature.
Take 6 feet | 2 M of wide, heavy-duty aluminum foil and fold it in
half. Place the foil on a counter and coat it with about ¼ of the
butter, leaving about a 4 inch | 10 cm margin all the way around
the rectangle.
Peel the onion and slice it into 1/4-in | 6 mm rounds, split the
rounds into rings, and spread the rings to cover the buttered area
of the foil. Cut the potatoes into ½ inch slices, leaving the skins
on, and layer them on top of the onions, sprinkling a little dried
mint and salt on each layer. Top the potatoes with a few dabs of
the butter, reserving half of it for finishing the dish.
Gather up the foil around the edges and close up the hobo pack,
making it into a loaf-like cylinder. Make sure you have a tight
seal all the way around.
Prepare your grill for medium-high indirect heat. Place the hobo
pack on the grill (away from direct heat), and cook for 15–20
minutes. At this point, you can take the hobo pack off the grill
and it will retain its heat for at least half an hour if you have
other things to prepare.
When you’re ready to serve the potatoes, finely chop the mint
leaves and set them aside. Put the hobo pack on a serving platter
and carefully open it, taking care not to get burned by the
escaping steam. Sprinkle half the chopped mint leaves over the
potatoes, add the rest of the butter in daubs, and gently toss the
mint, onions, and potatoes together. Sprinkle some salt and the
rest of the mint leaves over the potatoes, drizzle them with a
little olive oil, and squeeze the lemon over top. Serve the
potatoes immediately, garnished with lemon wedges.
Barbecue
Secret
It’s easy to burn the bottom of a hobo pack, but it’s hard to screw
up using this basic technique. Make sure to use heavy-duty foil and
double it. Coat the foil with oil or butter, then put whatever
ingredient will take the most direct heat, like bacon or onions,
first. Then lay on the rest of your ingredients in order of
vulnerability and cooking time—potatoes next, then bell pepper, and
so on, with any fresh herbs on top. Finish the package with a
couple of dabs of butter or a drizzle of oil, seal it tightly, and
place it on medium direct heat. If the bottom layer of onions
and/or bacon get charred, they’ll add to the flavor. To avoid risk
of burning altogether, cook hobo packs using high indirect
heat.