The original name of this recipe in The A-Z of Cooking is lamb kebabs with herbed sauce. Except I needed a bowl to make the salad and in a moment of madness threw out the marinade so I could wash and reuse the bowl it was in.
About ten minutes later I went to make the sauce…”Hmmm…better get started on that sau…..oh….oh….” The marinade which is the basis for the sauce…oh, who am I kidding, it is the sauce, heated up was at the bottom of my bin bag and now covered in onion skins, an empty can of cannellini beans and other detritus. Oops.
There was no yogurt to make some more and really, any sauce/ marinade I had made in the moment would have also lacked the lambiness that would have come from marinating those chops for a good 24 hours.
Despite the lack of sauce, the chops had sat in the herby marinade for ages and I made not one but two of Sabrina Ghayour’s Salads from Persiana to go with the kebabs and they both had heaps of herbs, so I’m calling “H is for Herbs” done. It’s just a shame I made these before the start of the Persiana Project so these will not count towards my numbers.
These lamb kebabs are delish!!!. I used lamb chops instead of diced lamb because that’s what I had. I also really wanted the meat to stay tender and I thought that rendering the fat off the chops as they cooked would do that. Combined with the marinade, this worked a treat. Even though they were fairly big chunks of meat the chops were incredibly juicy and tender.
The lamb kebabs were a colourful, fun meal and quick to cook and so pretty with all the different vegetable colours. I will definitely make these again. And maybe even make the sauce next time – I’ll keep you posted!
The veg I used were mushrooms, red onion, red peppers out of a jar, cherry tomatoes and green olives because that was what I had on hand. Zucchini would be nice here or eggplant or tiny par boiled potatoes – really whatever veggies you like could be used!
The marinade / sauce contained tomato juice which seemed weird to me. I would have normally used tomato paste.
And with the lamb kebabs we are done with H in the A-Z of Cooking! There was also H is for Home Baking but I already made the brioche here.
Here’s the recipe for the lamb kebabs, I would love to know if you make these with the sauce!
The two salads I made from Persiana were:
Turkish White Bean Salad
Tomato Salad With Pomegranate Molasses (PS,this links to an awesome blog which you should all be reading)
Have a wonderful week!