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.
—Leigh Belanger
© Copyright 2007 Globe Newspaper Company