Wednesday, July 20, 2011

Lamb Kebabs with Piri Piri Rub and Chacalaka

It's easy to get in habit of using the same recipes over and over again. This isn't a bad thing of course, where would we be without Nana's pizza and cookies, Mom's chicken ziti broccoli, or Dad's pancakes? It's amazing when you prepare a recipe so many times that you can leave the grocery list at home, and cook whatever it may be with ease and finesse.

Although we absolutely love our usual lamb kebabs with chana masala meal, we agreed it was time to try something new considering we purchase the meat at least twice a week during the summer. Chuck gave the go-ahead and I immediately began flipping through the extensive Planet Barbecue! by Steven Raichlen and found exactly what I was looking for: another unique lamb kebab recipe, but with a different spice blend and a new side.

For this meal, we still serve it with a side of jasmine rice and some naan. The marinade for the lamb is very spicy, and is still best cooked over the grill on a stick. The chacalaka, or spicy tomato relish, also has a bit of a kick so if you aren't into hot and spicy food I do not recommend this recipe for you. Both dishes originate from South Africa.

If you have leftover chacalaka, cover it and put it in the fridge. I've been using it quite often as a salsa with pita chips. It is so clean, healthy, and incredibly tasty. It is also great to serve with most grilled meats.

Both recipes are from Planet Barbecue! by Steven Raichlen

Piri Piri Lamb Kebabs (serves approximately 3-4 people)
1.5 pounds lamb kebabs (or goat if you can find it!)
1 large sweet onion (sliced)
1 tablespoon sweet paprika
2 teaspoons coarse salt
2 teaspoons ground coriander
2 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 tablespoons vegetable oil
Skewers (if they are wooden skewers, make sure you soak them for at least an hour before putting them on the grill)

Combine all spices. Put lamb kebabs in a Ziploc bag, pour in spices and drizzle with vegetable oil. Seal the bag and coat lamb with the spice mixture. Let this sit in the refrigerator for 30-60 minutes.

Remove lamb from the Ziploc bag and skewer, alternating onion slice with lamb. Grill for approximately 4 minutes on each side for medium-rare to medium. Test doneness by cutting lamb with a knife, or use a thermometer and follow this cooking temperature chart.

Chacalaka (aka Spicy Tomato Relish)
1 large or 2 medium ripe red tomatoes (diced, you do not need to discard the juices and seeds - keep them for the relish)
½ large sweet onion (diced)
1-2 jalapeno peppers (minced) - remove the seeds for a milder salsa
Juice from ½ lemon (optional)
1 teaspoon coarse salt

After everything is chopped up, combine all ingredients in a bowl and season with salt to taste.

No comments:

Post a Comment