The Simplicity of Shish Kebab
Perhaps finding a $5 Weber grill at the Habitat for Humanity ReStore, and all this splendid spring weather, inspired me to make shish kebab. Plus we had wanted to try locally-raised, grass-fed Cattail Creek Lamb, which is abundant, but expensive in these parts. When the quality of the meat is this good, a simple marinade is all you need. I used this simple Lamb Shish Kebab recipe reprinted on Culinate, from the Perfect Pairings cookbook by Evan Goldstein. Fresh thyme and oregano brought out the smokey, earthy flavor of the tender meat. And broiled it. I didn’t have charcoal and didn’t feel like bothering to clean the rusty old grill.