Lamb kebabs, couscous and minted yogurt
are Middle Eastern, but Guinness is serving
the dish on St. Patrick’s Day. Photo courtesy
Kebabs (variously spelled kababs, kabobs and kebaps) are meat dishes of Persian origin. The concept spread throughout the Middle East and to Greece. The word means “roasted meat.” In different countries the meat can be skewered, sliced from a roast or served in other preparations.
In North America, “kebab” is a shortcut for skewered meat chunks that are grilled or roasted. The term is more properly “shish kebab,” shish being the Armenian word for skewer. (Thus, “fruit kebab,” “vegetable kebab” and other non-roasted-meat kebabs are misnomers. Use the word “skewer” instead.)
If there is no qualification, shish kebab is made with lamb, the leading meat in the Middle East.
While lamb roasts, stews and other preparations are common in Ireland, Justin O’Connor, Executive Chef at the Guinness Storehouse, designed this Mediterranean-inspired lamb kebabs recipe for St. Patrick’s Day. It will be featured at the Guinness Storehouse restaurant in Dublin. If it’s good for Guinness on St. Patrick’s Day, it’s good for everyone!