Lamb Skewers with Cherry Tomato and Onion Salad
Grilling Recipes Meat Dishes Lamb
Tomato and onion salad is on repeat during this period. Alongside, I prepare on the grill whatever meat we crave at the moment, and depending on the meat and seasonings used, I pair it with a sauce or cream and a side dish. This is how I built this platter with Turkish influences.
Ingredients
Lamb Skewers
350 g lamb meat
1 teaspoon hot pepper paste
1 teaspoon tomato paste
1 large clove garlic
1 teaspoon Garam Masala
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon sugar
1/2 tablespoon rice vinegar
2 tablespoons oil
2 tablespoons water
salt, ground black pepper
Tomato and Onion Salad
150-200 g cherry tomatoes (colorful)
1 small red onion
10 mint leaves
1 tablespoon lemon juice
1 tablespoon olive oil
salt
Garnish
1/2 cup couscous
1/2 lemon
2-3 red hot peppers
1 heaping tablespoon ricotta-feta cream
Servings: 2
How to prepare lamb skewers with cherry tomato and onion salad
- Cut the meat into small cubes (about 1.5-2 cm). Thread them onto wooden or metal skewers (4 pieces per skewer; you'll get 6 skewers).
* I used pre-made skewers from Le Boucher, available at Mega Image - Mix the remaining skewer ingredients and pour over the meat. Massage well so they're covered all over, then grind black pepper over them. Let them marinate for a few hours (in the refrigerator; take them out 15 minutes before grilling).
- Mix the couscous with salt, 2 tablespoons lemon juice, and cover with 1/2 cup of boiling water. Cover the bowl and let it sit for 10 minutes, then fluff the couscous with a fork and adjust salt.
- For the salad, cut the onion into thin strips. Sprinkle with a little salt, massage lightly with your fingers to break it down. Let it sit for 5 minutes. Add the lemon juice and let it sit for another 10 minutes. Just before serving, add the tomatoes cut in half, chopped mint, and olive oil.
- Heat a cast iron grill pan for 5 minutes, without adding fat. While it heats, place the hot peppers on the edge of the pan to roast slowly. When the pan is hot, place the skewers, spaced apart, and cook for 2-3 minutes per side and then another 30 seconds on the sides.
- Arrange the couscous on a wide platter. Place the skewers on top. Alongside, place the tomato salad and ricotta-feta cream (prepared according to this recipe). Decorate with the roasted hot peppers and a little chopped parsley.
The skewers with marinade
