Week Three Recipe: Cumin Lamb, Sweet Pepper & Onion Kebabs

I love lamb.  I really do.  When we were on our honeymoon in Greece we ate a lot of lamb.  I also love to cook food on sticks in the summer.  We have "meat and vegetables on sticks" about once a week throughout the summer months.

This recipe comes from the Summer issue of the LCBO Food & Drink magazine.  The LCBO is where we buy our liquor up here in Ontario (it actually stands for Liquor Control Board of Ontario).  Yup, only in special circumstances can you get wine in a grocery store, and you can forget about beer or spirits.  But anyway, several times a year the LCBO puts out a great magazine full of wonderful drink ideas and fantastic recipes.  I've made so many things out of them, and refuse to let Derek throw any of the magazines out.  If you'd like to take a search through some of what they've had in the past, go here. (This is one of my favourite things I've made from these magazines.  I made it at least 3 times in the Fall/Winter of 2004)

Cumin Lamb, Sweet Pepper & Onion Kebabs

If you love lamb, but don't feel like grilling a whole leg, kebabs are the perfect solution.  As most of the lamb in the supermarket is frozen, it's easiest to find these fresh cuts at a butcher shop or farmers' market.

Serves 4

• 3/4 lb (375g) boneless lamb, such as boneless leg or tenderloin
• 1/4 cup (50 mL) lemon juice
• 2 tbsp (25 mL) olive oil
• 2 tbsp (25 mL) finely minced ginger
• 2 garlic cloves, minced
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) liquid honey
• 1 large sweet pepper, preferably yellow
• 1 small red onion
• Salt and black pepper

1. Cut lamb into bite-sized chunks for threading onto skewers.  In a bowl just large enough to hold lamb, whisk lemon juice with oil, ginger, garlic, cumin and honey.  Add lamb and stir to coat.  Refrigerate covered, turning occasionally, at least 4 hours but preferable overnight.

2. Oil grill and preheat barbecue to medium-high.  Slice pepper and red onion into chunks.  Thread onto skewers randomly with lamb.  Sprinkle with salt and pepper.  Grill, turning occasionally and basting with marinade until cooked through, about 7 to 10 minutes.  Adjust heat as needed.

3. Remove to a platter.  Excellent with grilled pita or flatbread, tzatziki and a tossed green or Greek salad.

Bonus: the magazine also suggest wine pairings!

What to Serve

Henry of Pelham Reserve Baco Noir VQA (Vintage Essentials, $24.95 CAD) (this one is from Ontario, if you can find it, try it!)
William Fevre Champs Royaux Chablis ($21.95 CAD)