A Conscious Feast by Nicole Aloni

Lamb Kebab Recipe

lamb Kabob, photo M. Rodriguez

Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.

In Jerusalem, we had shashlik at the legendary Hashapudia (although I declined, their specialty is chicken hearts). They showed us how to use large saucers of  pita, warm from their beehive-shaped oven, to grasp the tender lamb and slide it off the skewer to create a juicy, roll-up sandwich.

In Istanbul, I had kebab at the elegant Kosebasi, where kebabs are served on a bed of fragrant jasmine rice. Last year in India, I tried shammi kabab, seekh kabab, cheese kebab (and lots of other grilled skewers whose names I couldn’t decipher) at exotic restaurants like Rampur in the Khan market. Each country uses their own unique spicing, choice of meats and fruit or vegetable additions to the skewer.

Wherever you come across this meat-on-a-stick idea, it’s typically delicious and also ridiculously economical. That makes kebabs ideal for the home entertainer with sustainable ideals and a real-life budget.  I mean, honestly, when you’re buying free range, grass fed lamb from a company like Lobel’s or Niman Ranch, (which I strongly suggest) it will cost a little more than conventional meat.  So the kebabs, which stretch pricey meat with vegetable, cheese, or fruit wedges, are a great way  to serve your guests the best.

Note: The lamb must marinate for 2 hours at room temperature or 24 hours in the refrigerator, so be sure to plan accordingly.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A juicy Merlot

Makes 8 servings (16 to 18 kebabs)

MARINADE

• 1 1/2 cups extra-virgin olive oil
• 1 cup red wine, such as Merlot or Cabernet
• 1 cup fresh lemon juice
• 2 tablespoons dried rosemary
• 1/4 cup minced garlic
• 6 tablespoons minced fresh Italian parsley
• 3 tablespoons sea salt
• 1 teaspoon ground cumin
• 2 teaspoons red chile flakes
• 2 teaspoons freshly ground black pepper

KEBABS

• 4 pounds boned leg of lamb , trimmed and cut into 1-inch cubes
• 2 bunches green onions, white part only, cut to 2-inch lengths
• 5 yellow or red bell peppers, cut into 2-inch squares
• 12-inch bamboo or metal skewers (If you are using bamboo skewers, soak them in water for at least 30 minutes before using.)

1. Mix together the marinade ingredients in a large, non-reactive bowl.
2. Toss the lamb chunks, green onions, and peppers with the marinade. Cover and marinate in the refrigerator for 24 hours or at room temperature for 2 hours.

Preheat the grill to medium-high (about 375° F).

3. Assemble each skewer in the following order: onion / lamb / pepper / onion / lamb / pepper. Leave about 2 inches free at each end. Press all of the elements together.
4. Wipe down the hot grill with an oil-soaked paper towel or cut lemon. Place the skewers on the grill and cook for 10 minutes on the first side. Turn the skewers over (using tongs) and brush with the marinade. Cook on the second side for about 10 minutes. At the end of a total of 20 minutes on the grill, start to check the lamb for doneness. For medium-rare, the meat should be pink in the center and slightly brown toward the exterior.

TO SERVE

• These kebabs are incredibly versatile. Serve with pita and a sprinkle of feta for a simple lunch. Or, serve with couscous (the Cherry Tomatoes with Couscous recipe from 101Cookbooks.com is a favorite) and Roasted Vegetables with Harissa for a delicious supper.