Monday, July 2, 2012

Turkish Shish Kebabs With Garlicky Tahini

I let my husband pick tonight's recipe and he did really good job of it!  I loved the lamb alone much less with a bit of the garlicky tahini.  It was a perfect medium/ medium rare. (the pieces weren't perfectly uniform in size) I let the lamb marinate for  about 2.5 hours.  I think the longer marinade time is necessary.  I didn't have dried mint so I dried some in the oven to go in the marinade. I always make a salad with dinner, but instead of our usual oil and balsamic reduction, I made a miso and tahini dressing that I fell in love with.  I still had a bit of miso to use up and I thought this would go well with dinner.  (it did;)

Turkish Shish Kebabs With Garlicky Tahini

6    garlic cloves,crushed
3 T  extra-virgin olive oil,plus more for brushing
3 T  fresh lemon juice
1 t  kosher salt
1 t  freshly ground pepper
1 t  dried mint
1 t  dried oregano
1 1/2 lb trimmed boneless leg of lamb,cut into 1 1/2-inch cubes
1    small bunch of fresh mint
1    large red onion,cut into 2-inch pieces
1    large yellow bell pepper cut into 2-inch pieces
1    large green bell pepper,cut into 2-inch pieces
Vegetable oil,for the grill
Garlicky Tahini
Lemon wedges and pita bread for serving
1. In a large bowl, combine the garlic with 3 tablespoons of olive oil,
the lemon juice, salt, pepper, dried mint and oregano. Add the lamb,
toss to coat and refrigerate for at least 1 hour or for up to 3 hours.
2. Thread the lamb onto skewers, placing 1 fresh mint leaf between the
pieces of meat. Skewer alternate pieces of onion and bell pepper and
brush lightly with olive oil.
3. Light a grill. Lightly brush the grate with vegetable oil and grill
the lamb and vegetables over a medium-hot fire, turning frequently,
until the lamb is medium, about 6 minutes, and the vegetables are
tender and lightly charred, about 8 minutes. Let the kebabs stand for 2
minutes,   then serve with the Garlicky Tahini, lemon wedges and pita
Garlicky Tahini
5 garlic cloves, coarsely chopped
1/3 cup tahini
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon coarsely chopped flat-leaf parsley
In a blender, puree the garlic with the tahini, lemon juice, olive oil,
water, salt and pepper until smooth. If the sauce appears thick, add a
little more water. Scrape the sauce into a bowl, sprinkle with the
parsley and serve.
Make AheadThe sauce can be refrigerated for 1 week. Bring to room
temperature and stir before serving.

Miso Tahini Dressing
1/4 c  tahini
1 T  red miso
1 T  lemon juice
1/4 c  or more warm water
freshly cracked black pepper
[Note: From]
In a small bowl or lidded jar, combine the tahini, miso and lemon juice.
Mix with a spoon into a smooth paste. Add the warm water gradually,
stirring or shaking (if using a jar) until the dressing reaches desired
consistency. It may need more than 1/4 cup. Taste for seasoning. Add
pepper if desired.
Store in the refrigerator for about a week. Dressing thickens up as it
sits, so you will need to add more water to thin.

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