Wednesday, October 27, 2010

Grilled Lamb Kabobs served with Pita Bread, Arugula, and Tahini Dip

Eating this meal reminds me of the outdoor cafes in the middle of Khan El Khalili Market that serve kebab and kofta (egyptian hamburger). Khan El Khalili is Egypt's oriental bazaar where you can find all sorts of souvenirs, scarves, hand blown glass, jewelry, perfumes, spices, crafts, and much more.

Khan El Khalili Market

This photo is from google images. All the others below are from personal travel.

Back to Food....

Grilling the lamb on charcoal (we use natural wood charcoal) rather than a gas grill is very important in order to replicate the authentic taste.

 Lamb Kabobs

8 lamb pieces

For the marinade
1 small onion, coarsely chopped
1 small green bell pepper, coarsely chopped
1/2 jalapeno (optional)
3 garlic cloves
1/2 lemon, juiced
1 tsp oregano
1 tsp chili powder
1 tsp cumin
1 tsp Seven Spice
1/2 tsp red wine vinegar
1 tbsp olive oil
1 handful of fresh cilantro
salt and pepper

For the marinade, add all the ingredients in a food processor and blend. Place the lamb in a Pyrex and top with the mixture. Cover and marinate overnight in the refrigerator, flipping once. Grill to your liking. We use a blower to heat the coals for a faster and hotter temperature. Serve with pita bread, arugula (or any salad you want), and tahini dip (recipe below).

Tahini Dip
3 heaping tbsp tahini (sesame paste)
1 large clove garlic, minced
1/2 - 1 lemon, juiced
enough water to form a smooth paste
Season with
salt, pepper, crushed red pepper, cumin

In a bowl, add the tahini and whisk in the juice of 1/2 a lemon. Add water a little at a time until you form a smooth paste. If you thinned it out too much, add more tahini. Add the garlic and spices. Taste and adjust the seasoning to your liking (I added a little more of the lemon juice at this stage). Garnish with a sprinkle of paprika, a drizzle of olive oil, and top with parsley.

Source: daliasdelights original
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