26396 Uighur Lamb Kebabs 4 to 6 servings Mon Jun 15 14:22:00 -0700 2009 Thu Jul 16 12:55:35 -0700 2009 Chinese Licensed http://www.chow.com/recipes/26396 Thu, 16 Jul 2009 19:55:35 GMT Pomegranate-marinated lamb shoulder Garlicky lamb gains a tart edge from pomegranate juice. The Uighur people of Xinjiang speak a Turkic language, and the connection with other Turkic peoples comes through clearly with the food as well. Because of the pomegranate juice, these marinated lamb kebabs have a tart-edged garlicky taste that could almost have come straight from Istanbul. The meat is very succulent, and the grilling straightforward. If you have any left over, it is as tasty as can be the second day.

Serve with flatbreads or rice or noodles, accompanied by a salsa and one or more salads.

]]>
  • Cut the lamb into small pieces, approximately 1 inch square, leaving on a little fat. Set aside.
  • Process the onion to a paste in a food processor. Transfer to a medium bowl and stir in the remaining marinade ingredients. Add the lamb pieces and stir so they are all coated with marinade. Cover and let sit for 2 hours in the refrigerator.
  • Prepare a medium-hot fire in a charcoal grill or preheat a gas grill. If using bamboo skewers, soak 8 skewers in water for 30 minutes.
  • Thread the pieces of meat onto 8 bamboo or metal skewers (the latter are used in the photograph). Don’t crowd them; the pieces of meat should barely touch one another.
  • Place the skewers on the hot grill, about 4 to 5 inches from the coals. Grill for 2 minutes on the first side, then turn. Cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking. Cooking times will vary somewhat depending on whether you use bamboo or metal skewers and on the heat of your grill, and whether you wish to leave the lamb pink in the middle or to cook it right through. Serve on the skewers, on a platter.
    • ]]>     http://www.chow.com Jeffrey Alford and Naomi Duguid 50 Main 1 pound boneless lamb leg or shoulder

    ]]>     Marinade::

    ]]>     54 1 medium onion, coarsely chopped

    ]]>     2 tablespoons vegetable oil

    ]]>     43 1/4 cup pomegranate juice, or substitute 1/4 cup fresh lemon juice mixed with 1 teaspoon sugar

    ]]>     301 1 teaspoon salt

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     74 1 tablespoon finely chopped garlic

    ]]>     277 3/4 teaspoon cayenne

    ]]>     11426 jeffrey alford 11427 naomi duguid 18222 beyond the great wall 5005 cheap 23680 affordable 38 budget 21 main 5029 main course 21678 baa 831 turkish 3509 middle eastern