Wednesday, May 23, 2007


Lamb kebabs


Serves 4


††††††††† 1 1/2 pounds ††††††††† boneless lamb shoulder or leg of lamb, cut into 1-inch pieces

††††††††††† 1/2 cup †††††††††††††† olive oil

†††††††††††††† 2 Tablespoons barbecue sauce

†††††††††††††† 1 Tablespoon †† A-1 sauce

†††††††††††††† 2 teaspoons ††††† smooth peanut butter

††††††††††††††††† †††††††††††††††††††† salt and pepper, to taste

††††††††††† 1/2 †††††††††††††††††††† red onion, cut into 1-inch wedges

†††††††††††††† 8 large †††††††††††† cherry tomatoes


1. At least 30 minutes before grilling (and up to 1 day in advance), place the lamb in a large, shallow baking dish.


2. Whisk together all but 1 tablespoon of the olive oil, with the barbecue sauce, A-1 sauce, peanut butter, salt, and pepper. Pour the mixture over the lamb, turning the meat to coat it all over. Cover with plastic wrap and refrigerate.


3. Soak 8 sturdy bamboo skewers in cold water for 30 minutes.


4. In a bowl, toss the onions and cherry tomatoes with the remaining 1 tablespoon oil, salt, and pepper.


5. Light a charcoal or gas grill to medium hot.


6. Thread chunks of meat, alternating them with layers of onion peeled from the wedges. Repeat until all skewers are threaded, and top each with a tomato.


7. Over medium-hot coals, grill the kebabs for 8 to 10 minutes, turning once, until the meat is cooked through.


8. Let the meat rest for a few minutes before serving with a chopped lettuce and cucumber salad and thinly sliced pickles.


óLeigh Belanger




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