Alexandrew Dumass Georgian Style Lamb Kebabs Food

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

ALEXANDER DUMAS'S GEORGIAN-STYLE LAMB KEBABS

Steps:

• Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
• Add lamb and toss thoroughly to coat.
• Cover and refrigerate for 30 minutes.
• Add onion and vinegar.
• Toss thoroughly to coat.
• Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
• Preheat grill.
• Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
• Oil grill grate.
• Arrange skewers on grill.
• Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
• Sprinkle with sumac if desired.

LAMB SOUVLAKI SKEWERS

Steps:

• Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
• Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
• Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

LAMB KEBABS & GREEK SALAD

Steps:

• Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
• Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
• Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

ALEXANDREW DUMAS'S GEORGIAN-STYLE LAMB KEBABS

Steps:

• 1. Combine the coriander, dill, basil, mint, ground marigold (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the lamb and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 30 minutes.2. Add the onion and vinegar to the lamb, tossing again to mix well. Re-cover and let marinate, in the refrigerator, for at least another 30 minutes and up to 8 hours (the longer you marinate the lamb, the tangier it will be).3. When ready to cook, thread the lamb onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done. Brush the kebabs several times as they cook with oil and season with salt and pepper.4. Unskewer the lamb onto serving plates and serve immediately, accompanied by ground sumac (if using) for sprinkling.Serves 4