Карди Агнешко Кабоб с Чери Домати и Червен Лук
Kabobs, като този, подреден с месо и зеленчуци, са отлични за скара. Потопете дървените шишчета в топла вода за най-малко тридесет минути, за да не се възпламени.
Източник: Марта Стюарт Ливинг, август 2001 г.
добив
27.04.2023 @ 16:50
Kabobs, like this one with meat and vegetables, are excellent for grilling. Soak the wooden skewers in warm water for at least thirty minutes to prevent them from catching fire. Recipe source: Martha Stewart Living, August 2001. Makes 8 servings. Ingredients: 1 clove garlic, chopped, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1/2 tablespoon dried oregano, 6 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 cup loosely packed chopped mint leaves, 2 pounds boneless lamb shoulder, cut into 1-inch cubes, 1 pound mixed cherry tomatoes, 4 small red onions, cut into 8 wedges each, 1 1/2 tablespoons coarse salt. Instructions: 1. Whisk together garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight. 2. Thread 4 cubes of lamb, alternating with tomato and onion, onto each of 8 skewers. Brush with remaining olive oil. Season with salt and black pepper. 3. Arrange skewers on a medium-hot grill, away from direct heat. Grill, turning skewers and brushing with olive oil as needed to prevent sticking, until lamb is cooked to desired doneness but still pink inside, about 8 minutes, depending on grill heat. Vegetables should be tender. Serve with additional seasoning.