Directions for: Lamb Skewers with Kumquat Cucumber Salad
Ingredients
Lamb Skewers1 lb(s) boneless leg of lamb, in 1-inch cubes
cup olive oil
1 Tbsp fresh minced mint
1 clove garlic, minced
1 Tbsp toasted cumin, seeds, ground
tsp chili paste
sun-dried tomato, minced
3 Tbsp unsalted butter
1 red onion, large, dice
2 tsp salt
freshly cracked black pepper
Kumquat Cucumber Salad1 red onion
1 cucumber
cup kumquat, sliced, thinly, seeds removed, but do not peel
2 Tbsp chopped fresh cilantro
4 tsp chopped fresh mint
2 Tbsp fresh orange juice
1 Tbsp fresh lemon, juice
4 Tbsp olive oil
tsp salt
freshly cracked black pepper
Directions
Lamb Skewers1. Put the lamb, olive oil, mint, garlic, cumin, chile paste, and tomato in a bowl and marinate overnight for best results or for at least 2 hours. If using wooden skewers soak in water overnight. In a skillet heat butter and add the onion. Saut about 2 minutes until slightly golden. Remove and set aside. Heat the barbecue on medium high. Alternately thread lamb and onion pieces onto skewers, ending with 4 skewers. Grill skewers 3 to 4 minutes per side until lamb is cooked to your likeness. Serve with Kumquat Cucumber Salad.
Kumquat Cucumber Salad1. Cut the red onion in half. Thinly slice each half on a mandolin. Soak onion slices in lemon juice. Cut cucumber into small dice. Place cucumber pieces in a colander. Salt the cucumber and let sit for 30 minutes to remove excess moisture. Combine the onion, cucumber, kumquats, and herbs in a non-reactive bowl. In a separate bowl, whisk together the remaining ingredients and set aside. Toss the salad with the dressing and put a mound on two plates. Place 2 lamb skewers on each mound and garnish with chopped mint.
See more: Summer, Appetizer, Fruit, Salad, Main, Grill, Barbeque, Dinner, Lamb, Vegetables, North American, BBQ