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Tag Archive: grilling

Fig, Molasses, and Coriander Lamb Kebabs (gluten-free + paleo)

November 8, 2014 Leave your thoughts Print this page

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Have you ever wanted to make something fancy but felt like you haven’t had the time or energy to do so?

This dish is your solution. Pair it with some roasted vegetables and some couscous (cauliflower or regular) and you can pretty much call yourself a restaurant chef.

OK, maybe not. But you’ll come close.

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I came up with this recipe when I wanted to make lamb kebabs marinated in pomegranate molasses…but had no pomegranate molasses. I decided to use regular molasses instead (even though the two are completely different) and paired it with fig jam and coriander to add another layer of more subtle sweetness and a slightly lemony flavor, along with a dash each of cinnamon, cumin, and salt. After briefly grilling and letting rest, I had this slightly-smoky, perfectly-charred masterpiece to present to my hungry family.

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This dish is wonderful both in the summer and the fall and winter, so make it whenever the grill is calling your name (and it isn’t raining or snowing outside). One piece of advice: have your butcher use lamb shoulder instead of leg for the kebab meat–I find the shoulder meat to have more flavor and be more tender.

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Simply marinate for a few hours…

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…and you’re ready to get grilling!

I hope you enjoy this dish as much as we do. 🙂

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Fig, Molasses, and Coriander Lamb Kebabs

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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By the way, I apologize for not posting more frequently. You know what they say–junior year of high school is the busiest one of all! Don’t worry, though…there’s lots of yummy food to come, so stay tuned. (Perhaps almond joy brownies…?)


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Fig, Molasses, and Coriander Lamb Kebabs

October 25, 2014 Print this page

Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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Pesto-Marinated Lamb

December 21, 2013 Print this page

Herby and salty with just a hint of spice, this is the perfect dish to grill on a weeknight and have leftovers for days to come. Serve with Middle-Eastern Eggplant for a truly authentic meal!

Ingredients

Prep Time 2 hr 10 min
Cooking Time 14 min
Total Time 2 hr 30 min
Yield 4-6 servings

2 cups of arugula (can be substituted with basil, mint, or a combination thereof)

1 large clove of garlic

1/4 cup of walnuts (can be substituted with hazelnuts, pistachios, or macadamia nuts)

1/3 cup of olive oil

A generous pinch of salt

1/3 cup of orange juice

2 lb of boneless leg of lamb

Directions

In the food processor, blend the arugula, garlic, walnuts, olive oil, and salt until nearly smooth, about 2 minutes. Pour into a ziploc bag and add the orange juice, shaking vigorously to combine.

Add the lamb into the bag, seal the top, and squish and squeeze the bag to distribute the marinade around the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.

To cook,  heated the gas grill to 450 degrees. Put the lamb in the center (over direct heat) and cook for 7 minutes, then flip and cook for an additional 7 minutes. Ideally, you want to get the lamb to 125 degrees for somewhere between rare and medium rare.

Cover the lamb with tinfoil for 10 minutes (it needs to relax), then thinly slice and serve with Middle Eastern Eggplant.


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Baaad to the Boneless

April 5, 2013 Leave your thoughts Print this page

What’s not to love about lambs? They’re fuzzy, adorable…

…and delicious.

Best of all, if you get the right cut, it can be on your weeknight dinnerplate with realitively little effort.

To achieve a defined flavor, I started the night before with a marinade. We had some deteriorating arugula in the fridge, so I decided to make a pesto.

In the food processor, I blended 2 cups of arugula, 1 large clove of garlic, a large handful (about 1/4 cup) of walnuts, and 1/3 cup of olive oil. This sauce is highly customizable—experiment with using basil or mint in place of the arugula and hazelnuts, pistachios, or macadamia nuts instead of the walnuts.

Then, I poured the pesto into a large ziploc bag with 1/3 cup of orange juice and added a little over 2 pounds of boneless leg of lamb. After sealing it up, I vigorously shook the bag to fully distribute the marinade. I marinated it in the fridge for about 18 hours, but anywhere from 2-24 hours should suffice. (The longer, the better—just don’t exceed a day.)

To cook, I heated the gas grill to about 450 degrees and put the lamb in the center. 7 minutes later, I flipped it over and let it cook for an additional 7 minutes. Ideally, you want to get the lamb to 125 degrees for somewhere between rare and medium rare.

Before eating, I covered the lamb with some tinfoil for about 10 minutes, then thinly sliced it to serve.

To go with our farmyard friend, I made an unusually interesting eggplant medley.

First, I heated a large skillet dry over medium-high heat and charred two eggplants on all sides until nearly blackened, about 20 minutes total.

While the eggplants cooled on a cutting board, I melted 1 tablespoon of organic refined coconut oil in the same skillet, then sauteed 1 medium red onion and 1 large red bell pepper with 1 large clove of crushed garlic.

Once the veggies were tender and beginning to brown, I poured them into a large bowl to cool.

Don’t worry, the eggplant was not forgotten! When it was near room temperature, I peeled off the charred skin and roughly chopped it into 1/2-inch-ish chunks. I added it to the onion, pepper, and garlic in the bowl and mixed it all up with a wooden spoon.

My favorite part was definitely the embellishments. To the bowl, I added 1 large handful of chopped walnuts (again, about 1/4 cup), the juice of one lemon, 1/4 cup olive oil, 3 tablespoons of pomegranate seeds, 1/3 cup roughly chopped parsley, and a big pinch of paprika and cumin. I seasoned with salt and pepper to taste.

And there you have it: a simple, tasty Middle-Eastern inspired dinner to impress your family, friends, and/or yourself! If you eat dairy, I highly recommend spooning some good quality yogurt onto your plate to dip everything in.

So, what do you like to marinate your meats in? Leave me a comment and let me know!


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