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Marinated Lamb Kebabs with Chile-Yogurt Sauce
from Caprial and John's Kitchen: Recipes for Cooking Together by Caprial and John Pence |
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Marinated Lamb Kebabs with Chile-Yogurt Sauce:
2 1/2 pounds lamb shoulder, cut into 1-inch cubes1 sweet onion, such as Walla Walla, diced 2 cloves garlic, chopped Finely grated zest of 1 orange Juice of 3 oranges 2 tablespoons chopped fresh mint 1/4 cup extra virgin olive oil Salt and freshly ground black pepper Mint sprigs, for garnish
Chile-Yogurt Sauce
1 cup whole-milk yogurt2 cloves garlic, minced 2 teaspoons cumin, toasted 1 tablespoon chile powder, toasted Salt and freshly ground black pepper
Couscous with Spiced Almonds:
Spiced Almonds2 tablespoons unsalted butter 1 cup whole blanched almonds 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1 teaspoon sea salt
Couscous:
Red Onion and Cucumber Salad:
2 red onions, juliennedSalt 3 English cucumbers, peeled, seeded, and thinly sliced 2 teaspoons peeled, grated fresh ginger 2 cloves garlic, minced 2 tablespoons minced fresh chives 2 tablespoons rice vinegar 1/4 cup vegetable oil, preferably canola Pinch of crushed red pepper flakes Freshly ground black pepper
This and many other wonderful recipes may be found in
Caprial & John Pence's Caprial & John's Kitchen: Recipes for Cooking Together from Ten Speed Press
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Here's a tantalizing late-summer menu for the grill from Caprial and John's Kitchen: Recipes for Cooking Together (Ten Speed Press). Caprial and John Pence run Caprial's Bistro in Portland, Oregon; the husband-and-wife duo also host the popular public television series, Caprial and John's Kitchen, which is currently in its third season on stations around the country. This is a menu you'll want to pull out when you entertain on those really hot evenings. Much of the prep work can be done early in the day when it's cooler, so all you'll have left to do is grill the kebabs and pour the stock over the couscous. With so little cooking indoors, your kitchen will never heat up. For a spicy-hot evening of Mediterranean delights enjoyed outside on a star-filled night, offer ice-cold beer or a well-chilled champagne. To prepare the kebabs, skewer the lamb pieces alternating with the onions onto six large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours. While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season to taste with salt and pepper. Refrigerate until you are ready to server. To grill the kebabs, oil the grill and prepare a hot fire. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side. To prepare the almonds, heat the butter in a sauté pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Sauté until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool. To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes. Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season to taste with salt and pepper. Serve warm or at room temperature.
To prepare the Red Onion and Cucumber Salad In a colander, lightly salt the cucumbers and let drain for about 10 minutes. Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper. Add the cucumbers to the onions, and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes, or up to 24 hours, before serving. Serve chilled.
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