Hot enough fer ya? (Let it be known that this was written at the end of the Heat Dome week.) I have a few hearty recipes that I made during the winter and forgot to post about, but it would be ridiculous to share them now, so I'll try to remember to do them in the fall. (Yeah, right, that'll happen...) Anyhow, here's one for the grill that I've made a bunch of times. As usual I forgot to take a photo because I was too eager to start stuffing my face, but there's a nice one at the link:
¼ cup plain yogurt
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon Diamond Crystal kosher salt
1 teaspoon crushed red pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1½- to 2-inch chunks
Veggies of choice—I like to do red bell pepper, red onion, and cremini mushrooms
Thick pita breads
Tzatziki, for dunking
In a medium bowl, combine the yogurt, oil, garlic, tomato paste, salt, crushed red pepper, paprika, cumin, oregano, and black pepper and mix well. Add the meat and toss to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
Take the meat out of the fridge 30 minutes prior to grilling. Heat the grill and oil the grates. Remove the meat from the marinade and thread onto skewers. Skewer your veggies too. Grill the meat and veggies, turning a few times, until a little bit charred on the outside and the meat is done to your liking inside, 10 to 15 minutes. Just before serving, throw the pita on the grill to warm through.
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