Introduction

This is Mama Miche and today in My Magic Kitchen: Kebabs

Meat on a stick. Vegetables on a stick. One must admit that food on a stick just sounds fun. The Turks lay claim to the origin. Turkish soldiers would grill freshly slaughtered chunks of meat. The Greeks make delicious kebabs. The Chinese have amazing meat on a stick too. I mean, if you’ve got a good thing, it’s gonna spread like wildfire, especially if it’s meat grilled over an open fire. 

We’re starting another series featuring kebabs.  For this short series, I made a variety of kebabs all using the same base marinade, and cooked it all the same day but served some of it another time. Meal prep, bitches. So, you’ll see the next recipes in the series cooking next to each other but it was too much to squeeze in an under a minute or two video. 

The marinade is divine. Pure and simple. The first time I made it, I actually put it on salmon. I knew that it was versatile and had a lightbulb moment that it would be righteous with lamb. My hubster who is NOT a fan of the lamb, loved it. Usually, when I want lamb, I have to make the fam something else. I trusted my gut that this recipe was a winner and it was! The kids dug it, too. 

This installment of the series is all about the lamb chunks. You marinate the lamb for at least a day, overnight is best. If you don’t love lamb because it can be gamey, this is the ticket to loving it. Put in on your skewer and grill that meat until it’s medium and serve with a vegetable kebab, some rice pilaf, pita, maybe some hummus and or tzatziki, or salad. Whatever puts a smile on that beautiful face of yours!  

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Tools

• Knife

• Cutting mat

• Mixing bowl

• Measuring cups and spoons

• Immersion blender or food processor

• whisk

• Parchment paper

• Cookie sheet

• Skewers

• Tongs

• Grill

Ingredients

Makes 6 servings

Seasoned Butter

• Handful of fresh chopped parsley

• 3-5 garlic cloves

• 3-5 shallots 

• 2 tbsp extra virgin olive oil

• 8 tbsp butter (1 stick)

• Lemon or lime zest and 

• Fresh lemon or lime juice

• 2 tbsp Twice Stolen Spice™

• 2 tsp lemon pepper

Marinade and Kebabs

• 1 cup seasoned butter

• ½ cup vegetable stock

• ½ cup extra virgin olive oil

• 1 lb lamb cut into bite-size chunks

Directions

Prep Time: 30 minutes. (12-24 hours marinate) Cook Time: 10 minutes

Prep

Seasoned butter

• Remove the thick stems from the parsley

• Cut shallots into quarters

• Cut garlic cloves in half

• Zest the lemon, then cut it in half and squeeze into the mixture

• Divide the butter into chunks

• Mix all the ingredients but the vegetable stock and 1 cup of EVOO in a small chopper or food processor until semi-smooth.

• Refrigerate the unused portion for later

Marinade and Lamb

• Add olive oil and vegetable stock to a mixing bowl

• Blend stock, oil, and butter mixture thoroughly. Add additional stock and oil for a thinner consistency

• Add lamb and submerge into the marinade

• Refrigerate for 8-24 hours

Cook

• Preheat grill to medium-high heat

• Remove lamb from marinade and add to skewers. Add cut onions, peppers, and tomatoes if desired.

• Place skewers on a hot grill and cook for about 5 minutes

• Turn skewers over and cook for additional 5 minutes or until the desired doneness

Notes

• I recommend cooking to medium temperature. 

• Serve with a vegetable kebab, some rice pilaf, pita, maybe some hummus and or tzatziki, or salad.