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Full Online Book HomeLearning KitchenOutdoor_cooking - Lamb - Shish Kabobs Recipes By Lake Monster
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Outdoor_cooking - Lamb -  Shish Kabobs Recipes By Lake Monster Post by :anderlin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1849

Click below to download : Outdoor_cooking - Lamb - Shish Kabobs Recipes By Lake Monster (Format : PDF)

Outdoor_cooking - Lamb - Shish Kabobs Recipes By Lake Monster

2 pounds lean ground lamb or beef
4 stems parsley
1 small onion, finely chopped
3 cloves garlic, roasted, peeled, and chopped
1 teaspoon white pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander, optional
Small pinch clove, optional
5 mint leaves, very finely chopped, optional
Kosher salt
Chile flakes, optional

In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.

Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.

Greek Style Lamb Skewers

1 cup olive oil
2 Tbl. minced garlic
2 Tbl. oregano
2 Tbl. red wine vinegar
6 oz. lamb
1/2 cup honey yogurt
1 cucumber
1 Tbl. mint
1/2 tsp. saute garlic
Pinch of salt & pepper
Pinch of dried oregano

Mix olive oil, minced garlic, oregano and red wine vinegar. Heat, then cool and pour over lamb. Refrigerate up to 12 hours. Cut the lamb into small pieces and put on skewers.
Grill to medium rare. While grilling, season with salt, pepper and dried oregano.

The lamb skewers are served with tzatziki. First, peel and seed the cucumber. Grate it and strain out all the liquid. You also need to strain any liquid from the honey yogurt. Saute 1/2 tsp. garlic in olive oil until it's soft. Mix the cucumber, honey yogurt, sauted garlic and mint. Serves 2.

Recipe from Rafael Medina, Spazzo Mediterranean Grill

1 (3-pound) leg of lamb
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh flat-leaf parsley
1/2 onion, grated
1 tablespoon sweet Hungarian paprika
2 garlic cloves, minced
1 teaspoon ground cumin, plus more for serving
1/4 cup fresh lemon juice
1 teaspoon pepper
Fresh tomato salsa (recipe follows)
Harissa (recipe follows, or use bottled sauce)
Fresh mint or lettuce leaves for garnish
Warm pita bread

Trim the lamb of fat and cut the meat into 1- to 1 ½ -inch cubes. In a large nonreactive bowl, combine olive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice and pepper. Mix to blend. Add the meat, stir, cover and refrigerate at least 2 hours or overnight.

Make fresh tomato salsa and harissa.

Prepare a fire in a charcoal or gas grill or preheat the broiler. Thread 8 to 10 pieces of meat on metal skewers. Grill over a medium fire, turning occasionally, for about 6 to 8 minutes for medium-rare. Watch carefully.

To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with plenty of warm bread, salsa and little saucers of cumin and salt, with harissa on the side for dipping.

Wrap the pita bread around the skewer and slide the meat off. Add pinches of cumin and salt, some salsa and a spoonful of harissa. Eat out of hand, with lots of napkins. Makes 6 servings.

Fresh tomato salsa: In a small bowl, combine 2 ripe tomatoes, peeled, seeded and coarsely chopped; 2 green onions, tops included, finely chopped; 4 fresh mint leaves, minced; 1/4 teaspoon sugar; and salt and freshly ground pepper to taste. Makes about 3/4 cup.

Harissa (North African hot sauce): Wearing rubber gloves, open 12 dried chiles and remove the seeds. With scissors, cut the chiles into small pieces. Place in a bowl of warm water and soak until they soften, 25 to 30 minutes.

Squeeze the water from the chiles. Place them in a blender with 4 cloves garlic, minced; 1/2 cup extra-virgin olive oil; 1 teaspoon salt or to taste; and 1 teaspoon ground cumin or to taste. Process until smooth. Transfer to a clean pint jar. Cover with a thin layer of olive oil. Refrigerate. Use within 6 months. Makes about 1 cup.

Note: The marinade works equally well with beef and chicken.
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Outdoor_cooking - Lamb -  Spicy Lemon Balm Kebabs Outdoor_cooking - Lamb - Spicy Lemon Balm Kebabs

Outdoor_cooking - Lamb -  Spicy Lemon Balm Kebabs
1 clove garlic 1 leg of lamb about 3 pounds boned and cut and cut into 1 in cubes 1 large onion sliced into chunks 2 good handfuls of lemon balm leaves Marinade: 2 oz wine vinegar 1 tsp. coriander 1 tsp. ground cumin 1/2 tsp. chili powder 1 tsp. ground turmeric 1 tbs. brown sugar 1 tbs. mango chutney 2 bay leaves salt and black pepper Rub the surface of a deep dish with the peeled and cut clove of garlic. Arrange the lamb cubes in the dish. Cover with a layer of onion and top with the balm leaves.

Outdoor_cooking - Rosemary-smoked Lamb Chops Outdoor_cooking - Rosemary-smoked Lamb Chops

Outdoor_cooking - Rosemary-smoked Lamb Chops
6 to 8 sprigs fresh rosemary 1/4 cup olive oil 2 tablespoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 8 rib or loin lamb chops, 1 inch thick Cover rosemary sprigs with water and soak 30 minutes. Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4