Grilled Skewered Lamb and Vegetables
This recipe is the Middle Eastern version of kebabs. It's
traditionally made with delicious lamb that's most succulent when cooked
medium-rare.
Makes 6 servings
 Ingredients:
Lamb Kebabs:
12 lamb loin chops (about 4 1/2 pounds)
2 large onions, thinly sliced
2 lemons, thinly sliced
1/4 cup olive oil
2 tablespoons coarsely ground black pepper (page 18)
2 tablespoons soy sauce
1 tablespoon salt
Vegetable Kebabs:
1/4 cup olive oil
1 1/2 tablespoons finely chopped fresh rosemary
1 teaspoon ground black pepper
1 teaspoon salt
12 large white mushrooms
4 small red bell peppers, each cut into 6 large chunks
2 large Japanese eggplants, each cut crosswise into 6 pieces
2 large zucchini, each cut crosswise into 6 pieces
Preparation:
To make the lamb kebabs:
Using a sharp knife, remove the two pieces of meat from
each chop. Trim away any fat and sinew from the meat. Cut the larger
pieces of meat crosswise in half. Toss the onions, lemon slices, oil,
pepper, soy sauce, and salt in a large bowl. Add the meat. Using your
hands, massage the marinade into the meat. Cover and refrigerate for at
least 4 hours or up to 2 days, stirring occasionally. Thread 6 pieces of
the lamb onto each of 6 skewers, spacing the meat 1/2 inch apart. Cover
and refrigerate until ready to grill.
To make the vegetable kebabs:
Whisk the oil, rosemary, black pepper, and salt, in a
large bowl to blend. Add the vegetables and toss to coat. Let stand up to
1 hour at room temperature, tossing occasionally. Thread 1 mushroom, 4
pieces of bell pepper, 2 pieces of eggplant, and 2 pieces of zucchini
alternately onto each of 6 skewers.
Prepare the barbecue for high heat. Grill the lamb until it is crisp and
brown on the outside but pink in the center, turning occasionally, about 8
minutes. Grill the vegetable kebabs until the vegetables are tender and
beginning to char, turning occasionally, about 8 minutes.
Arrange the skewers on plates and serve.
Cook's Notes:
Lamb loin chops make especially delicious kebabs because
they are the most tender cut of lamb. And, once trimmed, the lamb loin is
free of gristle and fat. Ask your butcher to bone the lamb loin chops for
you, making this a cinch to put together. If lamb loin is not available,
boneless leg of lamb is a good substitute, just be sure to remove as
much gristle and fat as possible. And, if desired, beef tenderloin can be
used instead of the lamb loin.
How to Toast Black Peppercorns:
For the fullest flavor and aroma, place the whole
peppercorns on a rimmed cookie sheet and bake in a 350 degree oven for 5 to
6 minutes, or until the oils emerge, causing them to crack. Cool before
storing.
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