Meat

6 Recipes for delicious Kabobs

5. Spicy lamb and eggplant kabobs

Ingredients

  • 1-½ pounds boneless leg of lamb, cut into 1¼-inch cubes
  • 1 globe eggplant, about 8 ounces, cut into 1¼-inch cubes
  • Kosher salt
  • Vegetable oil

For the marinade

  • ½ cup of minced scallions (white and light green parts only)
  • ⅓ cup of hoisin sauce
  • 2 tablespoons of low-sodium soy sauce
  • 2 tablespoons of dry sherry
  • 1 tablespoon of chili oil
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of peeled, minced fresh ginger
  • 1 tablespoon of packed dark brown sugar
  • 1-½ teaspoons of minced garlic

Instructions

1. In a large bowl whisk the marinade ingredients.
2. Add the lamb and coat thoroughly. Cover and refrigerate for 2 hours.
3. Prepare your grill for direct cooking over high heat (450° to 550°F).
4. In a medium bowl combine the eggplant with ¼ teaspoon of salt and just enough oil to coat them lightly.
5. Add ½ teaspoon of salt to the bowl with the lamb and stir.
6. Remove the lamb from the bowl and discard the marinade. Thread the lamb and eggplant onto skewers, alternating the ingredients.
7. Brush your cooking grates clean. Grill the kabobs over direct high heat, with the lid closed as much as possible, until cooked to your desire (about 8 minutes for medium rare), turning four times to brown all sides.
8. Remove from the grill and season with salt.

6. Herbed lamb kabobs with toasted couscous and vegetables

Ingredients

  • 1 red or yellow bell pepper, quartered, cored, and seeded
  • ½ pound of baby zucchini, trimmed and halved lengthwise
  • 1 pound of asparagus
  • 1 boneless leg of lamb, about 1-½ pounds, trimmed of excess fat, cut into 1-½-inch cubes

For the marinade

  • 6 tablespoons of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried oregano
  • 1 teaspoon of minced garlic
  • ½ teaspoon of chopped fresh mint leaves
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of freshly ground black pepper

For the couscous

  • 1 tablespoon of extra-virgin olive oil
  • ½ teaspoon of minced garlic
  • 1 cup of couscous
  • 1¾ cups of water
  • ½ teaspoon of kosher salt
  • ¼ cup of toasted pine nuts

Instructions

1. In a small bowl whisk the marinade ingredients.
2. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with a plastic wrap and refrigerate until ready to grill.
3. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade.
4. Press the air out of the bag and seal tightly. Flip the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.
5. Prepare your grill for direct cooking over medium heat (350° to 450°F).
6. In a medium saucepan over low heat, warm the oil and cook the garlic until it sizzles.
7. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, for about 5 minutes.
8. Add the water and salt and heat to boiling. Stir once. Remove from the heat and let it stand, covered, for 10 minutes, or until all the liquid is absorbed.
9. Sprinkle with the pine nuts.
10. Remove the lamb cubes from the bag and throw away the marinade. Thread the meat onto the skewers.
11. Brush your cooking grates clean. Grill the kabobs and the vegetables over direct medium heat, with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, for about 8 minutes, turning once.
12. Remove from the grill and serve the kabobs warm with the couscous and vegetables.

Let’s hope you enjoy your kabobs, just don’t lick your fingers too much!