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Grilled Yogurt-Lamb Kebobs
Nothing says summer like grilling, so just in time for Father’s Day and the 4th of July, here is a wonderful recipe. You will need to plan a day ahead but it is well worth it. Letting the lamb marinate for at least 8 hours in the yogurt marinade works wonders. This recipe originally called for a 4-5 lb butterflied leg of lamb, that you opened and grilled for 10-15 minutes each side. We adapted this to kebobs to which you can add bright vegetables, if desired. Either way, it’s delicious. Ingredients Kebobs
- 2 cups whole-milk yogurt, divided
- 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend (see below)
- 5 large garlic cloves, minced, divided
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 lemons, halved
- 1 4–5 pound butterflied leg of lamb, opened like a book
- OR
- 4-5 pounds lamb meat for kebobs
- Optional mixed vegetables of choice (onions, mushrooms, peppers, tomatoes, etc) cut into large chunks for kebobs
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Tabil Spice Mix
- Tabil (say it like “table”) is a favorite Tunisian flavor, rich with coriander, caraway and cayenne. Traditionally, the herbs were sun dried. Here we use dried to save time.
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- Makes about 1/4 cup
- Preparation Time: 5 minutes
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- 2 teaspoons garlic powder
- 1/4 cup coriander seeds
- 1 tablespoon caraway seeds
- 2 teaspoons cayenne pepper
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- Combine the garlic with the coriander, caraway, and cayenne. Store in the refrigerator or freezer.
Instructions Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
Prepare grill to medium-high heat.
For butterflied leg of lamb:
Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10–15 minutes per side for medium-rare. Let rest 10 minutes.
For kebobs:
Season lamb as mentioned above. Alternate meat and vegetables on skewers. Grill until meat is cooked to desired doneness, 10-15 minutes. Let rest 10 minutes.
While the meat rests:
Grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce. 1.4 http://www.pulseholistichealth.com/recipes/grilled-yogurt-lamb-kebobs/
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Grilled Salmon with Dill and Parsley
Fire up the grill! This recipe is super easy and can be served fresh off the grill or a cold dish. Ingredients - 1 lb salmon filet
- 4 tsp dill weed
- 4 tsp parsley
- Olive oil
- Salt
- Pepper
Instructions Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. Make sure that the cut of fish is suitable size for grilling. If you are using a whole salmon make 2 or 3 slashes in each side to speed up the cooking.
Mix pepper, dill, parsley and oil together and brush over fish. Save the salt for after you cook the salmon, as it will draw out moisture if you salt it before cooking. Grill thoroughly about 10-15 min for medium filet. Try to keep from moving the salmon too much to prevent sticking. 1.4 http://www.pulseholistichealth.com/recipes/grilled-salmon-dill-parsley/
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This is a Belgian beef stew with sweetly caramelized onions and dark beer. From the Silver Palate Ingredients - 1/4 lb bacon
- 2 very large yellow onions, peeled an thinly sliced.
- 1 Tbsp. granulated sugar
- 1 cup unbleached flour
- 1 Tbsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 lbs beef stew, cubed
- Canola oil (optional)
- 2 cup dark imported beer
- Chopped parsley
Instructions Coarsely dice the bacon and sauté in large skillet until crisp and brown. Remove bacon with slotted spoon and reserve.
Add the onions to the skillet and cook them in the rendered bacon fat until tender, about 20 min. Uncover the skillet, raise the heat, and sprinkle the onions with sugar. Toss and stir them until they are well browned. Transfer the onions to a strainer set over a bowl and let stand while you prepare the beef.
Stir together on a plate the flour, thyme, salt and pepper, and roll the cubes of meat around in the mixture until well coated. Shake off the excess and set the cubes on another plate.
Press the onions gently with the back of a spoon to extract as much of the cooking fat as possible. Transfer fat to a kettle. Add additional fat in the form of vegetable oil if needed for browning the beef.
Set kettle over high heat, when very hot, brown 6-7 cubes at a time—do not over crowd the kettle. Remove browned cubes and continue until are done.
Pour beer into kettle and use a spoon to stir up all the browned bits from the bottom. Return the beef cubes to kettle, along with onions and bacon.
Cook for 1 1/2 hours on medium heat or until meat is tender and stew had reduce slightly and thickened.
Taste and correct seasonings. Garnish with parsley and enjoy. 1.4 http://www.pulseholistichealth.com/recipes/beef-carbonnade/
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