Friday, August 13, 2010

Grass-Fed Lamb Kabobs with Lemon Tahini Sauce

There's been a big development in my kitchen.

For my birthday, Kuzak gifted me with a Sous Vide Supreme and a vacuum sealer. This new toy is going to take my cooking to a whole new level. Stay tuned in the coming weeks as I begin integrating sous vide cooking into my repertoire. I've made pork tenderloin, rib eye steak, sweet corn and baby carrots so far, and the results are impressive. I'll post pictures and recipes soon.

In the meantime, here's a recipe that uses my other favorite piece of equipment - my grill. This is a recipe for lamb kebobs using grass fed lamb (I get it from my CSA). Grass fed meat is better for you than grain fed meat because it contains omega-3's, that awesome stuff that's also in wild caught fish and is essential to health. I also happen to think it tastes better - less fatty, more tender.

I love making kebobs, too. It's such a great way to get your meat and veggies all in well quick dish. I collect great veggies from my farmers market like cherry tomatoes, summer squash, red onions, and bell peppers. Then, I serve the kebobs over long grain brown rice (new studies show that eating brown rice can lower you risk for diabetes). I finish them off with a quick lemon tahini sauce and come fresh chopped mint, both of which pair great with the lamb.

Give this recipe a shot - it's perfect for an upscale summer BBQ party or just a quiet dinner for two at home - and stay tuned for some serious sous vide action...

Grass-Fed Lamb Kebobs with Lemon Tahini Sauce
Serves 4 people
Cooking time: 30 minutes
Print Recipe

1 1/2 pounds lamb kebob meat (lamb or shoulder cut into 1 to 1 1/2 inch cubes)
2 cups cherry tomatoes
2 bell peppers, seeded and cut into half inch pieces
2 summer squash, cut into thin slices
1 red onion, peeled and cut into half inch pieces
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped mint
wooden kebob skewers, soaked in water for 30 minutes prior to use

quick marinade:
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper

lemon tahini sauce:
2 tbsp sesame tahini
1 tbsp lemon juice, freshly squeezed
1/4 tsp cumin, ground
salt & pepper

To make the marinade, whisk together the ingredients in a nonreactive bowl. Add the lamb and allow to marinade for at least 30 minutes and up to four hours (in the refrigerator).

To make the lemon-tahini sauce, whisk together the tahini, lemon juice and cumin in a bowl.  Add water as needed to thin to a nice consistency.  Season to taste with salt and pepper and set aside.

Preheat the grill.

Assemble the kabobs by spearing the lamb, tomatoes, peppers, squash, and red onion in an alternating pattern. Once all the kabobs have been assembled, season them with salt and pepper and brush them with the olive oil.

Cook the kabobs over the grill, turning once. Remove from heat once the meat is cooked through and the vegetables are tender (about 3-5 minutes per side for medium to medium rare).

To plate, place two kabobs on a plate. Drizzle with the lemon tahini sauce and sprinkle with the fresh chopped mint. Enjoy!

Source for Ingredients
grassfed lamb from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic cherry tomatoes, organic red onion, organic baby summer squash, organic bell pepper, and organic lemons from the Hollywood Farmers Market

organic sesame tahini and organic cumin from Whole Foods

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