This past Labor Day we did what countless other Americans did, we barbecued. In this case, it was grilled kebabs (or kebob, if you want). This is a very straight-forward meal. When we cook kebabs, we brush the meat with an olive oil-cumin mixture. You can also add ground dried chili if you want to spice it up a bit. In addition, we added some chopped cilantro leaves for garnish.
When we grill kebabs, we prefer lamb; but you can use beef or pork, if that’s your desire. In case you get rained-out, or the weather is not cooperative, the dish can also be prepared by broiling indoors. Either way, have fun.
1 pound lamb or other meat, cut into chunks
1 pound cherry tomatoes or bigger tomatoes cut into chunks
1 green bell pepper, cut into ½-inch pieces
1 large onion, peeled and cut into chunks
4 tablespoons olive oil
1 tablespoon ground cumin
1 coarsely ground dried chili, optional
Salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro leave
- If you are using wooden skewers, soak them in water for at least 10 minutes. Heat a charcoal or gas grill. If you are using charcoal or briquettes, be generous, you want a broad fire.
- Thread meat and vegetables alternately on skewers. Mix olive oil and cumin, and brush on the meat and vegetables. Sprinkle with half of the chili and some salt and pepper. Let the kebabs sit while grill heats up.
- When fire is hot but not scorching, place kebabs on grill. Brush them with the olive oil-cumin mix once or twice as they cook. Grill until they begin to brown and become tender, about 10-15 minutes. Place on a serving platter and sprinkle with remaining chili. Sprinkle with cilantro for garnish, and serve.
Yield: 4 servings.
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