Friday, March 18, 2011

Mediterranean Marinated Lamb Kebabs

The earliest known element of Mediterranean cuisine is olive oil. Homer referred to it as "liquid gold." Peoples of the Mediterranean region have revered olive oil for centuries for its medicinal and culinary supremacy. Olive trees are infinitely hardy tolerating droughts and thriving close to the oceans where salt leaches into the water table.

In addition, early civilizations of the Mediterranean region relied on sheep as their primary source of meat. Mediterranean cuisine also takes advantage of the many herbs and spices of the area including oregano, mint, garlic, dill and bay laurel leaves. When all these components are combined, a splendid traditional Mediterranean dish is created!

  • 3 pounds boneless leg of lamb, trimmed and cubed
  • 2/3 cup extra-virgin olive oil*
  • 3 cloves garlic, crushed
  • 1/3 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • Additional extra-virgin olive oil for drizzling

Mix all ingredients together and stir well to create your marinade. Rinse and pat cubes of lamb dry with a paper towel. Place lamb kebabs in a large bowl and toss with the marinade. Lamb can sit in the marinade while you prepare the grill.

Place marinated kebabs on skewers and place over hot coals. Depending on the temperature of your grill, cook the lamb for 5 -10 minutes, turning once to cook on both sides. The kebabs should turn a beautiful brown and the marinade should char just slightly as the sugar caramelizes. Check to see that the kebabs are fully cooked by piercing with a fork. The meat should be firm and the juices should run pink, not red.

Remove from heat and let stand covered with aluminum foil while you plate your side dishes. Roasted potatoes with olives or saffron rice would be wonderful accompaniments to the kebabs. Add lamb to the plates and drizzle lightly with more Crisco Extra Virgin 100% Olive Oil* before serving.

* This was our entry in the Crisco® Mediterranean Inspirations Recipe and Essay Contest.

1 comment:

Unknown said...

Saw your post on the Food Network and had to come look.....looks delish and deffo will be trying it. Never done lamb kebabs before so thanks for the recipe....and I will deffo be following your blog from now on!

Post a Comment

ShareThis