Monday, January 10, 2011

Middle Eastern

I love love love love middle eastern cuisine. I have yet to meet a bowl of hummus I didn't like.

Same goes for Falafel. Yum!

And gyros, and shawarma, and anything with lamb in it.

Except maybe lamb ice cream.

Speaking of lamb:


Grab a pound of ground lamb and add egg, plenty of garlic, and a shallot along with salt and pepper.


Make a delicious gourmet glaze - ketchup, balsamic vinegar, and brown sugar. Amen.

Bring it to a simmer, stirring until sugar has melted.



Shape your ground lamb mixture into long log shapes. Slide a skewer through the middle of them. If you're using wooden skewers like me, click here to save them from becoming burned.

Brush the yummy glaze over the top.

Roast in an oven preheated to 375.

Until they are cooked through and looking fantastic.

But! If you want to make them truly fantastic, top them with a garlic sauce.


Lamb needs garlic. Lots of it. The right amount of garlic gets rid of that super gamey taste and somehow brings out all the best parts of the lamb.

Uh, I need some more of these. Pronto.

If you don't have skewers, you could always transform these into meatballs or burgers. Oooh...they would make fantastic burgers. Best. idea. ever.

Lamb Kebabs with Garlic Sauce
8 kebabs

Kebabs:
1 lb. ground lamb
1 egg
1 shallot, minced
2 large cloves of garlic, minced
2 tsp. dried marjoram

Glaze:
1/2 c. ketchup
1/3 c. brown sugar
4 tbsp. balsamic vinegar dressing

Garlic Sauce:
1 single-serve container of plain greek yogurt, room temperature
3-4 cloves garlic, grated finely on a zester
pinch chili powder
salt and pepper


In a bowl, mix together kebab ingredients until well-combined. In a saucepan, combine glaze ingredients; bring to a simmer. Stir and maintain heat until the brown sugar has dissolved.

Form lamb mixture into log shapes, about 1" thickness; skewer. Brush glaze over each kebab. Place kebabs on a baking sheet lined with foil.

Roast kebabs at 375 until cooked through, just barely pink inside (about 15-20 minutes). Meanwhile, in another bowl, combine garlic sauce ingredients.

Serve kebabs piping hot with the garlic sauce drizzled over the top. Enjoy!

4 comments:

  1. This does look good.

    I'm in the "don't like lamb" group. I tried lamb again on our anniversary and I just don't love it. Though I've always had it roasted and served with mint--so maybe I need to branch out ... IDK--I'm kinda scared!

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  2. Hmmm, lamb is a little hard to find here, unless you grow it yourself. We have lots of wild meat, I wonder how it would be? I like the sauce recipe. Is greek yogurt very different from what I buy in the store?? I don't normally do much greek cooking, so it's all greek to me. Ha! I crack myself up.
    ~~Lori

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  3. This was fantastic. One of the best things I ever ate. Can't wait to try it myself. Thanks for cooking it for us.

    Also, Lori, I'm pretty sure this would work with any kind of wild game. Beef would probably be too bland and meatloaf-ish. Ground turkey might even work if you amped up the spices; maybe add a little coriander and cumin.

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  4. @Reagan - I'm not sure who ever decided that lamb and mint go well together but I kinda want to smack 'em. In my opinion, mint takes a lot away from the lamb and doesn't add anything.

    @Lori - Like John said, you could probably use this on wild meat too. You might want to add another shallot and 1/2 tsp. more marjoram though. Also, greek yogurt is different than regular yogurt but most grocery stores carry it now. Greek yogurt is thicker and much less sweet than regular yogurt (even the plain varieties). Hopefully your grocery store has some!

    @John - Thanks! It's a shame I didn't make more. :)

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I love feedback from y'all and try my best to respond to as many questions as possible.