Ingredients with Measurements:
- 1 lb. lamb leg, cut into 1-inch cubes
- 1/4 cup garum (fish sauce)
- 1/4 cup olive oil
- 2 tbsp. honey
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine garum, olive oil, honey, garlic, smoked paprika, cumin, salt, and pepper. Whisk until well combined.
2. Add lamb cubes to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread lamb cubes onto skewers, leaving a little space between each piece.
5. Grill lamb kebabs for 3-4 minutes per side, or until cooked to your desired doneness.
6. Remove from heat and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Protein: 24g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 900mg
Substitutions for ingredients:
- Lamb leg can be substituted with beef or chicken.
- Garum can be substituted with soy sauce or Worcestershire sauce.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add vegetables such as bell peppers, onions, and cherry tomatoes to the skewers.
- Use different spices such as coriander, turmeric, or chili powder.
- Serve with a side of tzatziki sauce or hummus.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave a little space between each piece of lamb.
- Let the lamb rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover lamb kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lamb kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange lamb kebabs on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of Greek salad or tabbouleh.
- Pair with a glass of red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Greek salad
- Tabbouleh
- Roasted vegetables
Troubleshooting advice:
- If the lamb is sticking to the grill, brush the grill grates with oil before grilling.
- If the lamb is cooking too quickly, lower the heat on the grill.
Food safety advice:
- Marinate lamb in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the lamb is cooked to a safe temperature of 145°F.
Food history:
Garum is a fermented fish sauce that was used in ancient Roman cuisine. It was made by fermenting fish with salt and allowing it to mature for several months.
Flavor profiles:
The garum marinade adds a salty and umami flavor to the lamb, while the honey and smoked paprika add sweetness and smokiness.
Serving suggestions:
Serve lamb kebabs with a side of Greek salad and a glass of red wine for a Mediterranean-inspired meal.
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