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Lamb Skewers With Kumquat Cucumber Salad
Ingredients
- 1 1/2 lb boneless leg of lamb, in 1-inch cubes
- 1/3 c. extra virgin olive oil
- 1 Tbsp. fresh chopped mint
- 1 clv garlic, chopped
- 1 Tbsp. toasted cumin, seeds, grnd
- 1/2 tsp chili paste
- 1/2 x sun-dry tomato, chopped
- 3 Tbsp. unsalted butter
- 1 x red onion, large, dice
- 2 tsp salt freshly cracked black pepper Kumquat Cucumber Salad
- 1 x red onion
- 1 x cucumber
- 2/3 c. kumquat, sliced, thinly, seeds removed, but don't peel
- 2 Tbsp. minced fresh cilantro
- 4 tsp minced fresh mint
- 2 Tbsp. fresh orange juice
- 1 Tbsp. fresh lemon, juice
- 4 Tbsp. extra virgin olive oil
- 1/2 tsp salt freshly cracked black pepper
Directions
- Put the lamb, extra virgin olive oil, mint, garlic, cumin, chile paste, and tomato in a bowl and marinate overnight for best results or possibly for at least 2 hrs. If using wooden skewers soak in water overnight. In a skillet heat butter and add in the onion. Saute/fry about 2 min till slightly golden brown. Remove and set aside. Heat the barbecue on medium high. Alternately thread lamb and onion pcs onto skewers, ending with 4 skewers. Grill skewers 3 to 4 min per side till lamb is cooked to your likeness. Serve with Kumquat Cucumber Salad.
- Kumquat Cucumber Salad:Cut the red onion in half. Thinly slice each half on a mandolin. Soak onion slices in lemon juice. Cut cucumber into small dice. Place cucumber pcs in a colander. Salt the cucumber and let sit for 30 min to remove excess moisture. Combine the onion, cucumber, kumquats, and herbs in a non-reactive bowl. In a separate bowl, whisk together the remaining ingredients and set aside. Toss the salad with the dressing and put a mound on two plates. Place 2 lamb skewers on each mound and garnish with minced mint.
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