BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

The Simplicity of Shish Kebab

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dsc02453Perhaps 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.

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Written by baltimoregon

April 6, 2009 at 11:44 pm

Posted in Uncategorized

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