On the Menu: Baa-baa Kebabs
Executive Chef Christopher A. Cody of Byblos transitions to fall on the grill.
Chef Christopher A. Cody
*to be used for chops, kebabs and rack
1 1/2 cups vegetable oil
1 Tablespoon Worcestershire sauce
1 1/2 Tablespoons season-all
2 Tablespoons 7 spice
1 1/2 Tablespoons Dijon mustard
1 Tablespoon fresh rosemary, chopped
5 pounds lamb cut into 1- to
1 1/2-inch cubes
1 pound each Creole tomatoes and Spanish onions, cut in 2-inch
wedges (for skewers)
20 10-inch wooden or metal skewers
Combine all ingredients and cover lamb. Marinate overnight.
Prepare grill and skewer lamb with vegetables, if desired. Grill, rotating each side of the meat on the grill for 60 seconds for a medium rare temperature.
Let skewers rest off heat for 3-5 minutes before serving. Pinch top of skewer with a clean towel and slide meat and vegetables onto plate. Best served with rice pilaf and hummus.
*Chef Cody recommends that you use lamb loin for kebabs because they will be more tender, but any lamb cuts can be used. If you use lamb leg or sirloin, you can tenderize the meat by adding 1/2-cup of red wine and marinating for
a total of two days.
3218 Magazine St.
(and other locations)