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
bread.
Garlicky Tahini
Ingredients
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  http://www.thekitchn.com/recipe-miso-tahini-dressing-172942]
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.

Comments

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Mollet Eggs Florentine

"Porcupine" Meatballs in Cream Sauce