Alexander Dumass Georgian Style Lamb Kebabs Recipes

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.

BBQ KIWIFRUIT LAMB KEBABS

Steps:

• Scoop flesh from inside the kiwifruit and mash well until smooth.
• Mix with remaining ingredients and cubed lamb.
• Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour.
• Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
• Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides.
• Do not overcook.

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

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

MOROCCAN LAMB KEBABS

Steps:

• 1. Combine the onion, herbs, spices, salt, and oil in a large bowl and stir to mix. Add the lamb cubes and toss thoroughly to coat, then cover and let marinate, in the refrigerator, at least 30 minutes and up to 8 hours (the longer the better).2. Preheat the grill to high.3. When ready to grill, oil the grill grate. Remove the lamb from the marinade and thread onto the skewers, dividing evenly and alternating lean and fatty pieces. 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 (as the Moroccans tend to like their lamb).4. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.Serves 4

TRADER VIC'S CURRIED LAMB KEBABS

Steps:

• For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
• Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
• For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
• Remove lamb from marinade and reserve the marinade.
• Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
• Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
• Add a cherry tomato to the end of each skewer after 10 minutes.
• Serve with rice and chutneys.

SPICY LAMB KEBABS

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.