Alexandrew Dumass Georgian Style Lamb Kebabs Recipes

ALEXANDER DUMAS'S GEORGIAN-STYLE LAMB KEBABS

Steps:

• Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
• Add lamb and toss thoroughly to coat.
• Cover and refrigerate for 30 minutes.
• Add onion and vinegar.
• Toss thoroughly to coat.
• Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
• Preheat grill.
• Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
• Oil grill grate.
• Arrange skewers on grill.
• Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
• Sprinkle with sumac if desired.

LAMB AND TOMATO KEBABS

Steps:

• 1. Cut the onion into eight wedges and break each wedge into segments. Stem and seed the bell pepper and cut into strips 1 1/2 inches long and 1/2 inch wide.2. Thread the ingredients for the kebabs onto the skewers in the following sequence: a lamb chop, a piece of onion, a piece of bell pepper, a tomato (skewered crosswise), a piece of onion, a piece of bell pepper, another lamb chop, more onion and pepper, another tomato, more onion and pepper, and another lamb chop. Run a metal skewer through the meat of each chop at a 60-degree angle to the bone. Arrange the kebabs on a platter or baking sheet, cover loosely with plastic wrap, and set aside, in the refrigerator, until ready to grill.3. Preheat the grill to high.4. When ready to grill, prepare the spice mixture. Combine the salt, pepper, mint, oregano, and rosemary in a small bowl, crumbling the rosemary between your fingers.5. Brush the chops and vegetables on each skewer all over with oil and season generously with the spice mixture. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, about 12 minutes in all for medium. As the kebabs cook, brush with oil and season with more of the spice mix.6. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.Serves 4

MOROCCAN LAMB KEBABS

Steps:

• 1. Combine the onion, herbs, spices, salt, and oil in a large bowl and stir to mix. Add the lamb cubes and toss thoroughly to coat, then cover and let marinate, in the refrigerator, at least 30 minutes and up to 8 hours (the longer the better).2. Preheat the grill to high.3. When ready to grill, oil the grill grate. Remove the lamb from the marinade and thread onto the skewers, dividing evenly and alternating lean and fatty pieces. Arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done (as the Moroccans tend to like their lamb).4. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.Serves 4

ALEXANDREW DUMAS'S GEORGIAN-STYLE LAMB KEBABS

Steps:

• 1. Combine the coriander, dill, basil, mint, ground marigold (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the lamb and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 30 minutes.2. Add the onion and vinegar to the lamb, tossing again to mix well. Re-cover and let marinate, in the refrigerator, for at least another 30 minutes and up to 8 hours (the longer you marinate the lamb, the tangier it will be).3. When ready to cook, thread the lamb onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done. Brush the kebabs several times as they cook with oil and season with salt and pepper.4. Unskewer the lamb onto serving plates and serve immediately, accompanied by ground sumac (if using) for sprinkling.Serves 4

ALEXANDREW DUMAS'S GEORGIAN-STYLE LAMB KEBABS

Steps:

• 1. Combine the coriander, dill, basil, mint, ground marigold (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the lamb and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 30 minutes.2. Add the onion and vinegar to the lamb, tossing again to mix well. Re-cover and let marinate, in the refrigerator, for at least another 30 minutes and up to 8 hours (the longer you marinate the lamb, the tangier it will be).3. When ready to cook, thread the lamb onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done. Brush the kebabs several times as they cook with oil and season with salt and pepper.4. Unskewer the lamb onto serving plates and serve immediately, accompanied by ground sumac (if using) for sprinkling.Serves 4