Recently, N and I tried some heavy
Lebanese food for Sunday brunch. Truth is I’d never been a huge fan of Middle Eastern cuisine. To my taste buds, grilled meats like kebabs and
koftas are simply unappetizing because of the texture. For me, they often taste as dry and parched as the desert.
Surprisingly this time, I found the skewered lamb to be mouthwateringly delicious. So delicious that I ended up craving them at home just the same. So here’s a recipe that I’d found to be absolutely effortless in grilling meat that’s succulent and far from tasting like the Sahara. These kebabs are so tender that they fall apart in your mouth. On an even better note, anybody without a proper barbecue pit like us can pull this off anytime.
Mint and Herb-Crusted Lamb Kebabs
What You Need
cubes of lean lamb steaks / chopped red and yellow peppers, one each / a plump lemon / 2 chopped garlic cloves / ½ teaspoon of: dried oregano, mint, thyme, rosemary and tarragon/ a bowl of fat Swiss mushrooms / a handful of cherry tomatoes / drizzle of olive oil / a pinch of sea salt / smattering of black pepper / some bamboo skewers
How To Make
Prepare a bowl of herb paste by mixing in all the herbs— dried oregano, mint, thyme, rosemary and tarragon— with chopped garlic. Season the herb paste with sea salt and black pepper. Coat the cubed lamb steaks with the paste and marinate them overnight.
Before grilling, soak up the bamboo skewers in cold water for a few minutes. Thread the lamb on to the skewers, alternating with the mushrooms, peppers and cherry tomatoes. Sprinkle them with some black pepper and sea salt.
Place the griddle pan over high heat and drizzle some olive oil. Grill the kebabs for about 3 minutes on each side. Leave to rest. Best enjoyed with a bowl of minty fattoush.
