Kebabys!

Lani had a little lamb.... and skewered him. 

Lamb kebabs. Super yummy! 

We chose a MEDITERRAINAN style marinade for ours. That whole region has great food!

I sprung board off this recipe from My Recipes - originally from Cooking Light.

Ingredients

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• 6 tablespoons plain whole-milk yogurt $
• 5/8 teaspoon salt, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 1 1/4 teaspoons grated peeled fresh ginger
• 1 teaspoon Madras curry powder
• 1/4 teaspoon ground cumin
• 1 large garlic clove, grated
• 1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces

Preparation

1. 1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
2. 2. Prepare grill to medium heat.
3. 3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Corrine Trang, Cooking Light 

JUNE 2010

Edits made? I add a few extra spices. Turmeric, cinnamon, paprika, and cilantro (dried, just a tad).

Grilled ours on the stove on one of these -

Then after they were well seared, we stick them in the oven. We like our a pinch pink in the center for tender juicy yumminess! Medium, medium well. I prefer medium, medium rare, but hubby likes a tad less pink than I do. But never DONE. That to us is OVERDONE.

Make sure you get a decent cut of lamb too. We lucked out in finding some pre-cut that was actually VERY TENDER! :) Click here to read more on meat selections/grades. Prime is best. Look for good marbling. Feel the meat for tenderness. Remember its a muscle, toned ones are harder. You want limp, soft.

Ours was so tasty. We have made it more than once. Whenever we see a good deal on lamb, we buy and save for kebaby time! You really should try! 

I mainly chose this recipe for its lack of MINT used. Most recipes call for mint. I think its due to the fact that lamb cooked wrong tastes wrong. But cooked right it's great!

Bison Meat

Bison Meat

I recently decided that I need to explore and consider more types of RED MEATS since I am blood type o. I already know I like lamb meat and beef. And dislike venison. Bison seems the next logical option. Long time heard tale of its taste and texture, but never had a chance to try it.   I recently learned Harry's in Cobb (farmers market) sells it and intend to try it. Here is how it stacks up to other meats.

The main downside I frequently hear reported is the high price tag attached to this meat. Which is a shame when I hear about it being healthier, tasty, and "velvety". Refereed to by many as a "gourmet food". Although, honestly sounds like a cowboys dinner. I read it was a big part of the Native Americans diet. I have already began planning what I could make with it when I can afford to get some!

The most obvious is of coarse a super fabulous BISON BURGER. Bon Appetit has a recipe for Bison Burgers with Cabernet Onions and Wisconsin cheddar I'd love to try! Then there is the obvious things like chili, stew, and roast bison. Plus ribs, meatballs, shepards pie, stuffed peppers, or just steak! 

Can't go buffalo crazy, like I said, Its expensive. So I'll probably start off simple enough. Buffalo burger. :)

When I do I'll let you know what I think.