Edit ModuleShow Tags

On the Menu: Baa-baa Kebabs

Executive Chef Christopher A. Cody of Byblos transitions to fall on the grill.

Chef Christopher A. Cody

Jeffery Johnston

Lamb Kebabs

Lamb Marinade
*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.

Byblos
3218 Magazine St.
(and other locations)
894-1233
ByblosRestaurants.com

You Might Also Like

Add your comment:
Edit ModuleShow Tags

Latest Posts

Book Knowledge, Part Two

‘Bon Vivant’ Summer Reading Roundup friends and family edition

Wediquette Wednesday: How do I word the wedding invitation if both sets of parents are paying?

New (To You) Summer Wines

A list of the best wines to quench your summertime thirst

Camp Days

New Orleans Saints head to the Greenbrier to start training camp

French Quarter Trends

5 Summer Trends You'll See Everywhere in the Quarter
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags