sumac

Kabob Party- Back to Basics Lamb Kabobs with Pistachios

28 Jun 2010
Sippity Sup makes Lamb Kabobs with Pistachios

Welcome to my Summer Kabob Party. This is the first of a weeklong series featuring a different skewered delight every night.

This party started when Natasha at 5 Star Foodie asked me to do a guest blog post for her. Her only request was that I makeover some classic dish as part of her famed makeover series she does monthy at her blog.

I immediately knew I wanted to do a makeover to the ubiquitous backyard shish kabob. They seem perfect for seasonal grilling because the prep can be done in advance. The cooking is so simple even the non-cooks amongst can handle the culinary task. Leaving you time to throw your magic behind some other aspect of the meal.

Kabobs just lend themselves to makeovers too. Because just about anything can grace the skewer and still be considered a kabob, as long as it’s grilled. Meat, shellfish, fruit and vegetables all make terrific kabobs.

So if they are so easy and so versatile, how come so many of today’s backyard kabobs are just plain inedible?

Sippity Sup Continues »
Tags: | 18 Comments

Turkish Lamb Kabobs with Pistachios and Soft Herb Salad

Turkish Lamb Kabobs with Pistachios and Soft Herb Salad
By jgreghenry Published June 23, 2010
Prep time: 45
Yield:1 ()

Ingredients:

  • 1 lb boneless lamb leg or shoulder
  • 1 small red onion, diced
  • 1 T sea salt
  • 1 t ground cumin
  • 1 t sweet paprika
  • 0.5 t hot paprika
  • 0.5 t ground nutmeg
  • 0.5 t freshly ground black pepper
  • 0.5 c unsalted shelled pistachios, coarsely chopped
  • 0.25 c shredded flat-leaf parsley leaves, divided
  • 1 c mint leaves
  • 1 small red onion, sliced in very thin rings
  • 0 juice of 1/2 lemon
  • 0 drizzle of extra-virgin olive oil
  • 0 salt and black pepper to taste
  • 0.5 t ground sumac
  • 0 warmed flat bread to serve

Directions

Trim the lamb of any connective tissue or sinew, but leave the fat. Cut the meat into manageable chunks and grind it twice. Knead the ground lamb with the diced onion; 1-tablespoon sea salt, cumin, both kinds of paprika, nutmeg and ground pepper for 2 or 3 minutes to combine thoroughly. Cover and refrigerate for 20 minutes to allow the flavors to develop. Minced 1/4-cup of the parsley, leave the rest whole for salad. Then add the pistachios and the minced parsley and knead briefly to combine evenly. With wet hands, divide the seasoned ground lamb into four equal portions and mold each one around a flat metal skewer into a long sausage shape about 1-inch in diameter. Set aside, covered up to one hour to come to room temperature. To make the soft herb salad, toss the remaining parsley, mint and onion slices in a bowl. Whisk together lemon juice, oil salt, pepper, and sumac in another small bowl to make the dressing and set them both aside. Prepare a charcoal grill until the coals are white but are still glowing red and quite hot. Spread the coals into a single layer and cook the kabobs, for 3 or 4 minutes per side, until cooked through. Toss the reserved salad with the dressing. Serve the kabobs on warmed flat bread with some of the salad mingled with the meat.

Notes:

serves 4 Source: Inspired by Greg and Lucy Malouf