Wednesday, August 17, 2011

Spicy Yogurt Marinated Lamb Kabobs in Warm Pita

Heinous picture time! My apologies for being too impatient and lazy to learn the art of the lens. This looks like a gaping demon mouth for Christ's sake. But onwards and upwards. Lamb haters - don't click away. This marinade would be equally good with chicken or beef. Unless you love lamb (like me) in which case you know that could never be true...

But whatever meat you fancy, this marinade will make it juicier, more flavorful and more awesome. I've always wanted to be in a band called "More Awesome" but that's besides the point. Anyway, with meat this flavorful you don't even need to make a sauce or accompaniment. Just let it rest after grilling, accumulating all those magical juices, then de-skewer and cradle it up in warm pita and sprinkle with crumbled feta. If you have any patience left, chop up some green onions and flat leaf parsley to gild the lily.

Spicy Yogurt Marinated Lamb Kabobs in Warm Pita
* Austin residents - the best naan bread can be found at the Farmers Market at Barton Creek Mall at the Indian food vendor stand. SOOO good!

7 oz Greek yogurt, full or low fat okay
2 green onions, chopped
1 shallot, chopped
1 1/2 inch knob fresh ginger, minced or grated
2 garlic cloves, rough chopped
Large handful flat leaf parsley, minced
1 medium lime, zested and juiced
1 jalapeƱo, chopped (seeds and veins optional)
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
3/4 teaspoon kosher salt
Fresh cracked pepper
1 lb cubed lamb

Naan or pita bread, wrapped in foil and warmed in a low oven.
Feta cheese, for serving.
Chopped green onions and flat leaf parsley, for serving.
Wooden skewers, soaked in water for at least two hours.

In a large ziploc bag, mix together the yogurt, shallot, ginger, garlic, parsley, lime juice and zest, jalapeno, spices, salt and pepper. Add the lamb and turn around to make sure every piece is well coated.

Refrigerate for at least 8 hours or overnight, removing from the fridge a half hour before grilling. Remove the lamb from the marinade and skewer. Preheat an outdoor or stovetop grill pan to medium. Spray with nonstick spray. Once the grill or grill pan has heated up (you shouldn't be able to hold your hand within a couple inches of it for more than a few seconds), add the skewers and grill for about 4-5 minutes per side for medium.

Remove and let rest for 10 minutes lightly tented with foil before deskewering and serving in warm pita or naan with feta, chopped green onions, and flat leaf parsley.

1 comment:

Jenn said...

LMAO!! You crack me up.. gaping demon mouth... lol.. I would not have said that about the picture at all!! Despite what you think of the picture, I think it sounds amazing! Love to marinate meat in yogurt :)