In an effort to keep the idea of the Holiday season symbolism going, I present Lamb.
I may be biased, but the last several months my cooking has really been influenced by both Thai and Indian food. In my area, it takes an hour drive to find my favorite place to eat out. It just happens to be Indian. The Thai influence comes from @foodandwine and @bonappetite magazines.
Well, so here we have it the "NEW" take on Easter lamb:
Lime and curry Marinated Lamb Kebobs.
I won't tell you how to cook these, or exactly what you need to out on the Kebob stick.
That is a personal thing, and I would never presume to know what you like to eat.
As far as the grilling? Well, that is just plain ludicrous to assume everyone's grill is the same, or everyone like there meat cooked the same. Me, I like it a little pink. The marinade will make it very tender so all you need to do is the cooking.
Check out my Favorite Mediterranian Marinade.
|1 Juice Fresh Lime||1/4 cup Olive oil|
|1 teaspoon Curry powder||1/4 teaspoon Ground mustard|
|1/2 teaspoon Dill weed||1 Green Onion Coarsely Chopped|
|1 Bay leaf (Fresh if you have it)||
2 Cloves garlic 1/8" slices
1/2 teaspoon Ground Pepper
1/2 teaspoon Salt. Kosher
- Add spices Oil together in a covered crock, along with your protein of choice, and let it sit in the fridge for half the day
- Sit on the counter for about 30 minutes to come up to room temp.
I put these together in a covered crock and let it sit in the fridge for half the day and then on the counter for about 30 minutes to come up to room temp. I wasn't idle while the temp was rising, this is where I chopped my preferred veggies:
- Pablano pepper
- "Ancient Sweets" Red peppers ~ These can be found @sunsetproduce and they are now my favorite red pepper, Just a hint of spice to go with the sweet of the traditional red pepper
- Red onions
- Corn on the cob cut into 1 1/2" slices
- Portabella Mushrooms cut into 1" slices