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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, September 05, 2008

Recipes: Lamb Shish Kabobs with Tomato Tzatski

Frequent or I guess long time readers of this blog will know that I like lamb and feel that we Americans don't eat it often enough. Today in my in-box the fine folks at Weber sent me this recipe for Lamb Shish Kabobs with Tomato Tzatski. As soon as I saw it, I knew what we're having for dinner.

Lamb Shish Kabobs with Tomato Tzatzki

Serves: 4
Prep time: 25 minutes
Chilling time: 1 hour
Grilling time: 5 to 7 minutes
Special equipment: 16 wooden skewers, soaked in water for at least 30 minutes

  • 1-1/2 pounds freshly ground lamb
  • 1/4 cup minced scallions, white and light green parts
  • 2 teaspoons red wine vinegar
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cinnamon, optional
  • 1 cup plain whole milk yogurt, preferably the thick, Greek style
  • 1/2 cup finely chopped ripe tomato
  • 1/4 cup shredded carrot
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
Extra virgin olive oil

1. In a medium bowl gently mix the lamb ingredients until evenly distributed. Gently shape the lamb mixture into little rolls, each about 3 inches long and 1 inch in diameter. Cover and refrigerate for at least 1 hour before grilling.

2. In a small bowl mix the sauce ingredients. Cover and refrigerate until ready to serve.

3. After chilling the lamb rolls for at least 1 hour, place 2 side by side. Push a skewer through the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double skewer the remaining lamb rolls. Lightly brush them on all sides with oil.

4. Brush the cooking grates clean. Grill the lamb rolls over direct high heat (450° to 550°F), with the lid closed as much as possible, until nicely browned all over but still slightly pink and juicy in the center, 5 to 7 minutes, turning 2 or 3 times and swapping their positions as needed for even cooking. If flare-ups occur, finish cooking the lamb rolls over indirect heat. Serve warm with the sauce.

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At 2:01 PM, Blogger Chris said...

Wow, tomato based, huh? I've only ever made the boring cucumber based so I might have to try this!

I happen to have a 1/2 lb of leg of lamb cubes that I was going to grind for gyros anyway, so this sounds good!

At 2:30 PM, Blogger WhiteTrashBBQ said...

That's what intrigued me too. I hate cucumbers, so when I saw tomato I jumped for it.

Unfortunately, we didn't make this last night, as the store had no lamb and no Greek yogurt.

Today we're getting rained on with Hannah, so it looks like this may have to wait awhile.

Tell me how you like it.


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