Cajun Lamb Skewers Sour Cream Dressing Food

CAJUN LAMB SKEWERS & SOUR CREAM DRESSING

Steps:

• Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
• Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
• While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
• Serve lamb skewers with dressing.

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Steps:

• Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
• If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
• Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
• Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
• Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
• Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
• Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

SPRING LAMB SKEWERS WITH LIGHTLY PICKLED ALLOTMENT SALAD

Steps:

• Pound the garlic with a large pinch of sea salt using a pestle and mortar, or the back of a knife, then whisk with the oil, vinegar and thyme in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it's well coated. Cover and marinate for at least 2 hrs or overnight in the fridge. If you're using wooden skewers, soak them in cold water first for 30 mins.
• About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill. Set aside. Can be made and chilled the day before.
• Thread the meat onto the soaked wooden or metal skewers and heat a barbecue or griddle pan until hot. Cook the skewers for 3-4 mins on each side until well charred, basting with the reserved marinade. Serve the skewers in a pile with the salad on the side.

SOUR CREAM DRESSING

Steps:

• Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
• Add sour cream and enough vinegar to make it thick and soupy.
• Chop and add egg whites and chopped spring onions.
• Especially good over Spring leaf lettuce.

SPICY SOUR CREAM DRESSING

Steps:

• Mix well and drizzle over salad.

THE BEST SALAD DRESSING EVER!

Steps:

• Depending on taste preference, you can use less (or more) than 1/3 cup of sugar - start out with 1/2 the amount and add more accordingly.
• Place all ingredients in bowl; mix well, place in vinegarette-style container (with lid) and refrigerate for at least one hour before serving.
• Tastes best after a day or so in the fridge.

PRAWN AND BLACK RICE SALAD WITH VIETNAMESE DRESSING

Steps:

• Dressing:.
• To make the dressing sauce, simply mix all the ingredients together.
• Black Rice:.
• Cook as per the instructions on the packet.
• Usually 25-30 minutes.
• Prawns:.
• Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
• Cook the prawns until they are JUST cooked through but still very tender.
• Let both the rice and the prawns cool.
• Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
• Then tumble the prawns on top, spooning a little the remainder of the sauce over.
• Serves 2 as a main dish and 4 as a starter.

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE

Steps:

• Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
• Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
• About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
• Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.