Ingredients
Marinade:
5 garlic cloves, finely minced
2 Tablespoons honey
1/3 cup lemon juice
1/2 cup olive oil
1/2 cup chopped fresh mint
Salt and pepper
3 pounds lean, boneless lamb, cut into 1" pieces
36 skewers
Lemon Feta Dip:
2 (8 ounce) containers feta cheese
1 (8 ounce) container sour cream
2 Tablespoons lemon juice
2 finely minced jarred pepperoncini
1 Tablespoon pepperoncini juice
Method
Whisk together marinade ingredients, add lamb cubes and marinade overnight. Discard marinade and thread marinated lamb on skewers; preheat broiler. Place kabobs on oiled broiler pan and broil about 8 minutes, turning skewers as needed until browned and caramelized. Serve with Lemon Feta Dip: Combine all the dip ingredients in a blender or food processor, puree until smooth. Transfer to a serving dish, cover and refrigerate until serving time.
Notes:
These hearty bites are nice addition to the appetizer offering of any party. These kabobs can be marinated and skewered up to a day ahead. At party time just pop them under the broiler for a few minutes and they're ready to serve. The dip is a tasty accompaniment that can be made ahead as well.
Number of Servings: 36 skewers
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, April 16, 2011
Marinated Grilled Apples with Mint
Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.
YIELD: 4 servings (serving size: 3 apple slices)
Ingredients
2/3 cup fresh orange juice
1 tablespoon chopped fresh mint
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
Cooking spray
Preparation
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Cooking Light
OCTOBER 2002
YIELD: 4 servings (serving size: 3 apple slices)
Ingredients
2/3 cup fresh orange juice
1 tablespoon chopped fresh mint
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
Cooking spray
Preparation
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Cooking Light
OCTOBER 2002
Turkish Mint Marinade
This intriguing marinade is wonderful for grilled lamb or chicken. It's cool and hot at the same time. I particularly like to grill the meat and then serve it in pitas with lettuce and tomato and lots of feta cheese, passing some of the reserved marinade as a sauce. This marinade is also a great dip for crisped pita bread!
Ingredients:
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
Method
Whisk together yogurt, lemon juice, and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne, and allspice. (Can be made one day ahead, covered and chilled.)
Using only 1/2 to 3/4 of the marinade, marinate lamb or chicken (1 1/2 pounds) for one to four hours in the refrigerator. Remove from marinade, leaving a thin coating on meat. Grill. Pass remaining marinade separately (i.e. not the part that touched the raw meat).
Ingredients:
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
Method
Whisk together yogurt, lemon juice, and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne, and allspice. (Can be made one day ahead, covered and chilled.)
Using only 1/2 to 3/4 of the marinade, marinate lamb or chicken (1 1/2 pounds) for one to four hours in the refrigerator. Remove from marinade, leaving a thin coating on meat. Grill. Pass remaining marinade separately (i.e. not the part that touched the raw meat).
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