Many moons ago, back in January 2009, I stumbled upon the Cook the Books website and was immediately struck that this was a brilliant creation, an outstanding website. Of course I say that because I love to read, love to cook, love to eat and love to write. If you have the same interests, please check out the website HERE
Once I dipped my proverbial toe into The Language of Baklava by Diana Abu-Jaber , I was hooked.
From The Language of Baklava I have prepared several recipes and they were quite good. I loved the Distract Your Neighbors Chicken even though the grill looked like an inferno as the honey dripped onto the hot coals, sending flames licking up the sides of the Weber and all around the sticky chicken.
One of the recipes I had copied and planned to make, several times, was Eat it Now Shish Kabob. The sizzling meat, burning fingers as it was gingerly and hurriedly pulled from the hot skewer sounded mouth watering. A few times we’ve bought the lamb and last minute made something else.
Eat it Now Shish Kabob
4 TB Olive Oil
2 TB red wine vinegar
½ cup red wine
4 cloves garlic, crushed
2 teaspoons oregano
2 teaspoons rosemary
Salt and pepper
2 lbs. boneless lamb, cut in small cubes
1 large onion, cut into chunks
1 large tomato, cut into chunks
Whisk together the oil, wine, vinegar, garlic and spices in a large bowl.
Add meat and stir to coat.
Cover and refrigerate overnight, turn occasionally.
Thread cubes of lamb on skewers, occasionally adding a piece of onion or tomato. Look at the kabobs…all ready for the charcoal grill.
Grill over hot coals, turning once. Cook to medium rare and eat while sizzling.
Grill for roughly 8 minutes for medium rare……..
Pair with a Shiraz…because Shiraz just goes sooo well with lamb. Pita bread and hummus. Salad……
Eating well, having fun, enjoying good company and a bottle of wine is as pleasurable an evening as you can hope for.
Please do check out the Cook the Books blog. Read and cook if it suits you or be a silent lurker like me 🙂 And definitely try this lamb. Mmmmmm