Blueberry-Glazed Lamb Kebabs
Source:Aarti Sequeira
Serves 2
Ingredients
- 1 cup picked parsley leaves
- 4 sprigs fresh mint
- 1 shallot
- 1 lemon
- 1 clove garlic
- 1/2 lb. ground lamb
- 1 t. baking soda
- Salt and pepper
- Olive oil
- 1/4 c. blueberry juice
- 3 T. honey
- 1 T. stone-ground mustard
- skewers (I used 4)
Before you start:Pick off all the leaves from the mint, zest and juice the lemon (you'll need both!), roughly chop the garlic and shallots, and soak your skewers in water.
Recipe
Combine the parsley, mint, shallot, lemon zest, and garlic. Pulse until finely minced.
Add the mixture to a larger bowl with the ground lamb, baking soda, and lots of salt and pepper. Knead it until everything is well-incorporated. The mixture will be sticky and hold its shape.
Take a ball of the meat and shape it into a cylinder. Thread a skewer through the cylinder and make sure that the shape is even all the way down so it will cook evenly. Repeat with the other skewers. I only used four because I made thick kebabs, but if you want them to be thinner just use smaller balls of meat! They'll cook faster that way.
To make the glaze, combine the honey, 2 tablespoons of lemon juice, and blueberry juice. Mix with a fork or whisk to break up the honey. Taste it before you add the mustard! If it's too tart, add some more honey. If it's too sweet, add some more lemon juice. It's not an exact science. :) Then, add the ground mustard and stir it so it all combines.
There are two ways to cook these: the original recipe called for grilling but I used the oven. I'll include both here.
To grill, cook the kebabs over medium-high heat. To cook in an oven, arrange on a foil-lined cookie sheet that's been oiled and broil it on low, on the highest rack in your oven. In either case, drizzle some extra oil over the kebabs so they don't stick and turn them every 2-3 minutes, brushing the kebabs generously with the glaze. I gave a quarter turn with each flip of mine, and it took about 3 minutes per side, so about 12 minutes. The grill will take much less time. Cook until browned!
Tip: If you're baking them in the oven, I'm afraid they will smoke. You may want to not use skewers at all because they tend to char, and the glaze that drips onto the pan will blacken and smoke. However, the kebabs will still turn out fine!
To serve, spoon some of the remaining glaze over the kebabs.
Take a ball of the meat and shape it into a cylinder. Thread a skewer through the cylinder and make sure that the shape is even all the way down so it will cook evenly. Repeat with the other skewers. I only used four because I made thick kebabs, but if you want them to be thinner just use smaller balls of meat! They'll cook faster that way.
To make the glaze, combine the honey, 2 tablespoons of lemon juice, and blueberry juice. Mix with a fork or whisk to break up the honey. Taste it before you add the mustard! If it's too tart, add some more honey. If it's too sweet, add some more lemon juice. It's not an exact science. :) Then, add the ground mustard and stir it so it all combines.
To grill, cook the kebabs over medium-high heat. To cook in an oven, arrange on a foil-lined cookie sheet that's been oiled and broil it on low, on the highest rack in your oven. In either case, drizzle some extra oil over the kebabs so they don't stick and turn them every 2-3 minutes, brushing the kebabs generously with the glaze. I gave a quarter turn with each flip of mine, and it took about 3 minutes per side, so about 12 minutes. The grill will take much less time. Cook until browned!
Tip: If you're baking them in the oven, I'm afraid they will smoke. You may want to not use skewers at all because they tend to char, and the glaze that drips onto the pan will blacken and smoke. However, the kebabs will still turn out fine!
To serve, spoon some of the remaining glaze over the kebabs.
I figured the perfect compliment to these kebabs would be some crispy potatoes! They were indeed delicious, and really easy to make. :)
Crispy Potatoes
Serves 2
Ingredients
- 5 small potatoes, cut into wedges
- Water
- 2 t. Salt
- 1/4 c. canola oil
- Garlic salt and pepper, to taste
Recipe
Bring the water to a boil. Add salt and potatoes, and cook them for 10 minutes. They should be pretty soft. Drain the water out and allow them to dry on paper towels.
Heat up the canola oil in a large skillet to medium - make sure there is about a quarter inch of oil in the pan. Once the oil is shimmering, add the potatoes and as much garlic salt and pepper as you want.
Stir the potatoes around to incorporate the spices, then leave the potatoes alone to cook for 10 minutes. They should be nicely browned on one side. You can flip them if you want to cook them for a little longer, or they're fine on one side, as I left them. Then, serve.
A delicious meal! The lamb takes a little while to prepare because of all the herbs you have and the skewer arrangements, but it's worth it!
Bring the water to a boil. Add salt and potatoes, and cook them for 10 minutes. They should be pretty soft. Drain the water out and allow them to dry on paper towels.
Heat up the canola oil in a large skillet to medium - make sure there is about a quarter inch of oil in the pan. Once the oil is shimmering, add the potatoes and as much garlic salt and pepper as you want.
Stir the potatoes around to incorporate the spices, then leave the potatoes alone to cook for 10 minutes. They should be nicely browned on one side. You can flip them if you want to cook them for a little longer, or they're fine on one side, as I left them. Then, serve.
A delicious meal! The lamb takes a little while to prepare because of all the herbs you have and the skewer arrangements, but it's worth it!
Thanks for reading and happy cooking!
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