This recipe is the Middle Eastern version of kebabs. It's traditionally made with delicious lamb that's most succulent when cooked medium-rare. Serve the kebabs on a bed of Classic Rice Pilaf (page 133 of the book) with the Eggplant Tagine (page 139) or with the Onion-sumac Relish (page 160)
12 lamb loin chops (about 4-1/2 pounds)
2 large onions, thinly sliced
2 lemons, thinly sliced
1/4 cup olive oil
2 tablespoons coarsely ground black pepper
2 tablespoons soy sauce
1 tablespoon salt
1/4 up olive oil
1-1/2 tablespoons finely chopped fresh rosemary
1 teaspoon ground black pepper
1 teaspoon salt
12 large white mushrooms
4 small red bell peppers, each cut into 6 large chunks
2 large Japanese eggplants, each cut crosswise into 6 pieces
2 large zucchini, each cut crosswise into 6 pieces
To make the lamb kebabs: Using a sharp knife, remove the two pieces of meat from each chop. Trim away any fat and sinew from the meat. Cut the larger pieces of meat crosswise in half. Toss the onions, lemon slices, oil, pepper, soy sauce, and salt in a large bowl. Add the meat. Using your hands, massage the marinade into the meat. Cover and refrigerate for at least 4 hours or up to 2 days, stirring occasionally. Thread 6 pieces of the lamb onto each of 6 skewers, spacing the meat 1/2-inch apart. Cover and refrigerate until ready to grill.
To make the vegetable kebabs: Whisk the oil, rosemary, black pepper, and salt, in a large bowl to blend. Add the vegetables and toss to coat. Let stand up to 1 hour at room temperature, tossing occasionally. Thread 1 mushroom, 4 pieces of bell pepper, 2 pieces of eggplant, and 2 pieces of zucchini alternately onto each of 6 skewers.
Prepare the barbecue for high heat. Grill the lamb until it is crisp and brown on the outside but pink in the center, turning occasionally, about 8 minutes. Grill the vegetable kebabs until the vegetables are tender and beginning to char, turning occasionally, about 8 minutes.
Arrange the skewers on plates and serve.
COOK'S NOTES: Lamb loin chops make especially delicious kebabs because they are the most tender cut of lamb. And, once trimmed, the lamb loin is free of gristle and fat. Ask your butcher to bone the iamb loin chops for you, making this a cinch to put together. If lamb loin is not available, boneless leg of lamb is a good substitute, just but be sure to remove as much gristle and fat as possible. And, if desired, beef tenderloin can be used instead of the lamb loin.
Serve the skewers on a platter accompanied with feta cheese, cilantro, fresh mint, olives, cucumber slices, tomatoes, walnuts, and a bowl of Tzatziki Sauce (page 182), Onion-Sumac Relish (page 160) and warm pita bread wedges.
Zov: Recipes and Memories From The Heart
by Zov Karamardian
$35.00; Hardcover, 262 pages
Recipe reprinted by permission.
This page created July 2005
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