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LAMB KEBABS
2 pounds boneless leg of lamb
2 tablespoons olive oil
2 tablespoons anchiote paste
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 small yellow onion, finely minced
Pinch of black pepper
2 tablespoons orange juice
2 tablespoons tomato sauce
1/2 teaspoon minced fresh oregano (optional)
1 yellow onion
Cherry tomatoes
Olive oil for grilling (optional)
Kosher salt to taste
Remove most of the tough tendons and silver skin from the lamb, then cut the meat into 1-inch cubes.
Heat the oil in a small skillet over medium heat, add the achiote paste and saute until aromatic, then add the garlic, cumin and onion. Continue to cook until onion is soft. Remove the mixture from the heat to cool a bit, then add the pepper, orange juice and tomato sauce and process in a blender until smooth, then add optional herbs. Put the lamb cubes in a nonreactive container and add the marinade. Cover and refrigerate for several hours or overnight.
If you are using bamboo skewers, soak them in hot water before using so they don't burn. Cut the onion into 1-inch pieces. Alternate pieces of lamb, cherry tomato and a few onion pieces on skewers. Brush with oil, season with salt and grill to desired doneness. Serves 4 to 6
MOORISH FLAVOR GRILLED KEBABS
In a dry skillet, toast the following spices until hot and aromatic, and grind to make a fine powder.
1 tsp each of coriander seeds, and curry powder
¾ tsp each of paprika and cumin seed
½ tsp thyme
¼ tsp red pepper
In a bowl, pound to a paste 2 sliced garlic cloves. Add the spices, 4 tbsp olive oil, 1 tbsp lemon juice, and 1tbsp chopped parsley. Blend thoroughly. Marinate 1 pound of 1" cubed meat for several hours or overnight. Skewer meat alternately with red grapes and grill. |
