Foodie Blogroll

Tuesday, October 5, 2010

Lamb Kabobs

I made these a little while ago but never posted it because of the photos, (they were not as dark as they looked in the photo), and they sure taste better than they look.

I only had a pound of ground lamb, because I wasn't sure if my daughter would like it or how these would turn out. All the recipes that I looked at was for 2 pounds of meat so I adjusted it for our small family. I just combined the flavors that sounded good to us...or me!

Of course you can add or subtract and adjust for the way you like it. Feel free to double the recipe. My daughter liked it until she found out that it was lamb. Then I told her she ate a lot of lamb when she was younger, and she liked it!
1 pounds lean ground lamb
2-3 oz goat cheese
2-3 tablespoons mayonnaise
1 shallot, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup cilantro, finely chopped
2 teaspoons ginger garlic paste
2 teaspoons green chile paste
1 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons paprika
salt and pepper to taste
1/4 cup vegetable oil
skewers soaked for around 30 minutes
1.In a large bowl, mix ingredients, you can cover and refrigerate until ready to skewer.
2.Mold handfuls of the lamb mixture, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
3.Preheat grill for high heat.
4.Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

I did take three photos and here is the one that didn't make the cut even though the color was more correct.

I will definitely make these again, but the full size, 2 pounds, and invite some guests for dinner. Served with a saffron rice.

You can serve it with a dipping sauce and of course yogurt goes very well with the lamb. Here is a recipe from David Lieberman.

Mint-Parsley Yogurt Sauce:

1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves

Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.

So I thought you would like to look at something a little prettier so I would like share a few photos of our lanai and the gate to our side yard of our house...

Okay, I'm just kidding! I wish! You probably already know that this was taken at The Ca d'Zan which is John Ringling's Mansion here in Sarasota. I have many more to share if you'd like to see them!