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Ingredients:
Serves 4
Kabobs
2 pounds lamb shoulder or lamb steak, cut into 1 1/2-inch cubes
1 red onion,
peeled, cut into 1-inch wedges
1 box cherry tomatoes
Yogurt marinade
1
small onion, peeled, halved
2 Cloves garlic, peeled
3/4 teaspoon plus
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons
lemon juice
3/4 teaspoon salt
1 1/2 cups plain yogurt
Yogurt Sauce
2 small tomatoes, seeded, chopped
1/2 cucumber, peeled,
chopped
1 tablespoon chopped fresh mint
3/4 cup, reserved yogurt
marinade
Fragrant rice (See Below)
Pita bread
Fragrant Rice
The addition of cinnamon gives an exotic flavor to this ride dish.
Serves 4
1 tablespoon olive oil
2 tablespoons chopped onion
1 cup basmati or
jasmine rice
Large pinch of cinnamon
3/4 teaspoon salt
1/4 cup
golden raisins
1/4 cup chopped parsley
1/4 cup shelled, chopped
pistachio
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Turkish Lamb Kabob with Fragrant Rice and Yogurt Sauce
Cooking food on a stick is as old as the caveman. Although the medium hasn't
changed much, the method has. These days the skewer's certainly fancier, and
flavorful marinades transform foods that are simply ordinary into simply
sublime. Our summertime "stick picks" run the gamut from delicious main courses
for sizzling on the grill to a refreshing deli salad and luscious appetizers
that don't need fire at all.
Turkish Lamb Kabob
1. Chop onion and garlic in the bowl of a food processor fitted with a steel
blade. Add 3/4 teaspoon of the cumin and rest of marinade ingredients. Process
until just blended. Pour 3/4 cup of the marinade in a bowl to be used for the
yogurt sauce and place in refrigerator. Stir 1/4 teaspoon cumin into remaining
marinade and pour it into a Ziploc bag along with the lamb cubes. Marinate in
the refrigerator for at least 4 hours or overnight.
2. At least 2 hours
before serving, mix yogurt sauce ingredients together and refrigerate until cold.
3. Start the fire. Thread lamb onto metal skewers along with onion wedges
and cherry tomatoes. Or, if you would prefer that the tomatoes not be too mushy,
cook them on separate skewers for a shorter amount of time.
4. Start cooking
the Fragrant rice.
5. When fire is medium-hot, grill shish kabobs until meat
shows resistance when poked with your finger. Try not to overcook. Remove from
grill and cover with foil to keep meat warm while you get everything together.
6. Put pita on grill for a few minutes to soften, or wrap it in foil and put
it in a 350' oven for a few minutes. Serve shish kabobs with pita, rice, and
yogurt sauce.
Fragrant Rice
1. Heat oil in medium-sized skillet. Add onion and saute until wilted. Add rice and stir until rice is translucent. Stir in cinnamon.2. Add 2 cups water, salt, and raisins. Bring to a boil, then lower heat and cook, covered, for 10-15 minutes, or until rice is tender. 3. Remove from heat (the rice will stay warm for a while, so you can wait a little bit to serve it). When ready to serve, pour into serving bowl; sprinkle the top with parsley followed by pistachios.
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