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ST. PATRICK’S DAY RECIPE: Lamb Kebabs with Guinness Marinade

Lamb kebabs, couscous and minted yogurt
are Middle Eastern, but Guinness is serving
the dish on St. Patrick’s Day. Photo courtesy
Guinness.

 

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!

 

The lamb can be oven-roasted or grilled.

 

GUINNESS-MARINATED LAMB KEBABS RECIPE

Ingredients

  • 1 loin of lamb, trimmed
  • Olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion, peeled and quartered
  •  
    Ingredients For Marinade

  • 2 ounces Guinness Extra Stout (the double stout version of regular Guinness)
  • 1 tablespoon plain yogurt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • Salt and pepper
  • Juice of 1/2 lemon
  • 1/4 red chile, chopped
  • Garnishes: fresh mint, parsley, dried apricots
  •  

    Couscous is enriched with the flavors of apricots, mint and parsley. Photo courtesy Guinness.

     

    Ingredients For Minted Yogurt

  • 1 cup nonfat Greek yogurt
  • 1 lime, juiced
  • 3 garlic cloves
  • 1 cup fresh mint leaves, plus extra for garnish
  • Salt
  • 1/4 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  •  
    Preparation

    1. Slice Meat. Slice the loin into 8 pieces; cube and marinate overnight in a fridge.

    2. Slice Vegetables. Dice the peppers, wedge the onions, season and coat in olive oil. Add to the marinating lamb and continue to marinate for 2 to 3 hours. Prior to cooking, preheat oven to 360°F.

    3. Skewer. Skewer the lamb and vegetables evenly onto 4 skewers. To cook, place in the oven for 8 minutes or char grill until evenly cooked.

    4. Plate. Serve the skewers with couscous, vegetables of choice and a bowl of minted yogurt. Use extra mint leaves (from the minted yogurt) to garnish the couscous. Dried apricots are another Middle Eastern-inspired choice.

    Do You Know Your Lamb Cuts?

    Take a look at our Lovely Lamb Glossary.

      





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