Saturday, 13 October 2012

Grilled Lamb Kebabs and a 'Greek' Feast

I thought maybe I should tell you more about our "feast" meals. I told you about them in my last post about Homemade Hummus, but since it was date night and I wasn't meant to be blogging (oops) I didn't go into much detail.

It all started when I introduced Mr E to Tapas. We're both the sort of people who would much rather have a starter and a main course at a restaurant than a main course and dessert (I know, dessert lovers everywhere are gasping in horror, but I'm afraid it's true), and sometimes we've even been known to order a few starters between us instead of a main course. So it wasn't a very big leap to realise that Mr E would love Tapas- and let me tell you, that boy now LOVES Tapas! We don't eat out very often though, so we decided to recreate the idea at home. It started out as only Tapas style dishes (which is where the Chorizo dish came from that I mention below), but then we decided that there's no reason why it had to stop there- what's Tapas to the Spanish is Meze to the Greeks, right? So we basically use it as an excuse to eat a feast of food from around the world, and we love it.

On Sunday we did a feast meal for some friends we had over for lunch. It started out as a bit of a Greek feast, with the Hummus I made, a feta salad we threw together and the olives that are Mr E's new obsession. But then Mr E really wanted chorizo, and I'm not sure that counts as Greek, but it really is yummy. Oh, and I wanted peppers stuffed with cream cheese, and I'm not sure where that's from but it's so tasty I don't really care! So maybe it was Greek with a twist? Whatever it was, it was scrummy. On the table we had:

Homemade Hummus
Slow roasted tomato and feta salad
Chorizo with a honey and sherry vinegar glaze
Garlic flatbread
Sweet Piquante Peppers (we LOVE the Peppadew brand) stuffed with cream cheese
and Grilled Lamb Kebabs

With everything else on the table, you don't need to go crazy with the lamb kebabs- one skewer per person should be more than enough, and that really helps to keep the cost down. As far as being simple, this meal is great because each thing takes only a few minutes prep, you throw them all in pretty dishes and hey presto you have a feast! The lamb kebabs themselves couldn't be simpler...

Grilled Lamb Kebabs

Makes 4 skewers

600g lamb (about 4 steaks), cut into about 2" cubes
1 red onion, quartered and petals separated
1 tspn minced garlic (1 or 2 cloves)
1 tspn fresh rosemary leaves, finely chopped
2 tblspns olive oil
2 tblspns red wine
1 tblspn bramble vinegar (we just had this in and love the fruity flavour, but really you could use red wine vinegar instead)
1 tblspn lemon zest
Salt and Pepper, to season
Wooden skewers

1) Mix together the garlic, rosemary, olive oil, red wine, vinegar, lemon zest, salt and pepper in a large bowl to make the marinade.

2) Toss the lamb in the marinade and then chill for as long as possible. Overnight would be ideal, but at least an hour.

3) Soak the wooden skewers in water to stop them from burning under the grill. Preheat grill.

4) Thread the lamb and red onion petals, alternating them, onto the skewers.

5) Grill for 10-15 minutes (turning occasionally) depending on how well cooked you like your lamb.

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