On 11/21/2017 12:02 PM, jmcquown wrote:
> On 11/19/2017 3:34 PM, notbob wrote:
>> Ever had that certain recipe, that original that jes couldn't be
>> improved upon?
>>
>> My mom's lamb kebobs were like that.Â* I'd start eating those unctuous
>> bits o' meat while they were still marinationg (overnight), they were
>> so dang good.Â* I never got the recipe and do NOT know what she did.
>> Kills me!
> (snippage)
>> > nb
>
> I'm sorry to hear this, nb.Â* I wish my mother had a killer lamb kebob
> recipe but unfortunately, she didn't.Â* I first tasted lamb (yep, kebobs)
> when I went to the senior prom. LOL
>
> I wish my mother had been a good cook and shared recipes.Â* Unfortunately
> she wasn't.Â* If you could describe the taste of the lamb marinade pehaps
> someone could help.
>
> Jill

http://www.foodandwine.com/recipes/t...arlicky-tahini

Steven Raichlen June 2001

Turkish pit masters devised an ingenious "divide and conquer" approach
to shish kebabs: They grill the meat and vegetables separately to allow
foods with different cooking times to reach the perfect degree of doneness.

Ingredients

6 garlic cloves, crushed 3 tablespoons extra-virgin olive oil, plus more
for brushing 3 tablespoons fresh lemon juice 1 teaspoon kosher salt 1
teaspoon freshly ground pepper 1 teaspoon dried mint 1 teaspoon dried
oregano 1 1/2 pounds 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
Get Ingredients Powered by Chicory
How to Make It

Step 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.

Step 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.

Step 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.
Suggested Pairing

The berrylike fruit of a young, robust Zinfandel has an affinity with
grilled lamb, especially when the dish includes pungent garlic and herbs.