It’s winter. Well, you know it. But this one seems to be not just any winter, but a looooong winterrrrrrrr. And I love grilled meat! And I can’t wait ‘till the global colding that’s been going on here in the past few weeks will end. Snow in March? Com’on… I have already done some“ grilling in the rain”… And now it comes to this, grilling in the dark.

I’m tired of indoors grilling. So out I went.

But I find that the main problem with grilling in winter is… no, not the rain, no, not the snow. It is so dark outside. It’s March, and by now I don’t care anymore if it rains or snows. However, not being able to see if the food is properly grilled is a different story. I find it very disturbing.

Yes, we have an outside light, but apparently it’s not enough. Maybe I should get a big mean street light machine into our backyard. I guess we were lucky to get a nicely done grilled lamb kebabs albeit the darkness. And I want to share it with you.

You see, I just bought this cookbook which I wanted to put my hands on for a long long time. It is called Ottolenghi: The Cookbook. Ottolenghi is a very successful restaurant in London, with several locations (because it so successful – could you guess?), which I read about in several magazines in the past 2 years. Oh, how I wish I could visit London now. Well, maybe not right now, better wait for summer. What a gorgeous city it is. I’ve visited there once a few years ago (prior to kids) and loved it! But for now, it’ll have to be only a recipe from there…

 

Marinated Lamb Kebabs with Cilantro and Honey

Adapted from Ottolenghi: The Cookbook
Makes 4 servings
 
1 – 1 1/2 lbs. boneless leg of lamb, cubed
a handful of parsley
a handful of mint
a handful of cilantro
3 garlic cloves, chopped small
1 teaspoon fresh ginger, grated
3 chilies, seeded and chopped – optional 
1/2 teaspoons salt
1/2 lemon, juiced
3 tabelspoon soy
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon red wine vinegar
1-3 tablespoons water
1/2 plain (goat) yogurt, optional

Blend all the ingredients, besides lamb, in a food processor.

Place lamb in a large Ziploc bag, or in a bowl. Pour half the marinade over and mix well. Let marinate for a few hours and up to overnight.

If using wooden skewers, let them soak in water for half an hour (to prevent them from burning on the grill). Remove lamb cubes from the marinate and skewer them. Let sit at room temperature for half an hour (to lose some of the chill).

Meanwhile, preheat your grill to medium-high.

Grill the lamb to your liking of doneness.

While the lamb is cooking, take the other half of the marinade and mix together with the yogurt to make a dressing, or use it as is.

Serve the grilled lamb with the dressing.

Fresh Vegetables Couscous Salad with Feta

If you got to know me a little bit by now, you know I have no rules when it comes to a salad (see here, for example: Crunchy Cabbage Salad).

Really, use whatever you want or have in a the pantry in fridge. For the one in the photo I used:

1 cup (whole wheat) couscous/Israeli couscous/bulgur
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup cherry tomatoes
1/2 red bell pepper
1/2 cucumber
a few radishes
a handful of pine nuts, toasted
feta and goat cheese, crumbled
1/2 lemon, juiced
mint/cilantro/parsley – optional
 
Boil 1 1/2 cups of water. Put couscous in a bowl with salt and of extra virgin olive oil. Add the boiled water and mix. Cover with plate/plastic wrap and let sit at least 5 minutes. Fulff with a fork.

Meanwhile, chop your vegetables.

Mix couscous with the rest of the ingredients and serve.

Makes 4-6 servings

Categories : Fall and Winter, Lamb, Main dishes/entrées, Recipes, Salads, Side dishes and Vegetables, Spring and Summer