Monday, July 28, 2014

Lamb Kabobs

It's so interesting how I find myself in food ruts. There are very few things I don't like, yet I gravitate towards the same things. For instance, I often cook chicken, steak, ground turkey/chicken  but rarely cook pork, lamb, seafood, etc. I don't know if it's about stepping out of my comfort zone and being intimated or just sticking to my trusty standbys while shopping for the week. Does anyone else experience this?

Since as long as I can remember my boyfriend has been requesting lamb kabobs... A simple request that has taken me over a year to make. I grew up having lamb once a year, on Easter Sunday, which was prepared by my Nana. It was always delicious and left me looking forward to it the next year but I never thought to cook it myself or any other time besides Easter. 

Well, I did the unthinkable and made it last night and have to tell you, I don't know what I've been waiting for. It couldn't be simpler and a great switch up to my usual Sunday dinners! 

I bought a boneless leg of lamb and cut about half of it into 1 1/2-2 inch cubes. I saved the other half for roasting this week. There was a great deal of fat and silver skin on mine, so I had to trim it up quite a bit but you could always have your butcher do that for you. 

You'll want to make sure the lamb and veggies are well seasoned so I marinated both for about an hour prior to cooking. I took 2 large Ziploc bags and to each added about 3 Tbl of olive oil, 1 Tbl lemon zest, 2 minced garlic cloves, salt, pepper, red pepper flakes, and 1tsp fresh thyme. In one bag put your cubed lamb and in the other, large cubes of whatever veggie you like. I used onions, bell peppers, and mushrooms. 
I love kabobs but always hate when meat isn't cooked all the way through while the veggies are burnt to a crisp, my resolution? Skewer them separately! This way, you can control cooking times. Once the skewers are grilled to your liking, lamb should be served about medium rare, remove the meat and veggies to a platter so everyone can help themselves.
To serve alongside for dipping I made a little wine sauce, that literally took about 8 minutes.
I heated 1 Tbl olive oil to a pan and whisked in 1 Tbl flour. Once the flour was well combined I poured in about a cup and a half of beef broth and 1/2 cup (or so) of wine. I added in a sprig of thyme, salt, red pepper flakes, and pepper and simmered on medium heat until it thickens and reduces a bit.
This was quick and luxurious!
Please excuse my dark photo, I was eager to devour this. 

Try something new this week and step outside of your normal go-to meals...this could be a new standby! 

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