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Lamb and Cherry Kebabs from Aleppo |
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| Category: | Entrées |
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| Source: | From the Wine Enthusiast Pairings Book |
| Description: | This recipe is adapted from Little Foods of the Mediterranean by Clifford A. Wright (Harvard Common Press, 2003). The spice blend, baharat, is a necessary ingredient. The amounts below will yield far more than the 2 tablespoons needed, but the blend will keep for several months. |
| Number of Servings: | Makes 10 skewers |
| Ingredients: | For the baharat 1/4 cup black peppercorns 1/4 cup allspice berries 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg For the kebabs 1 1/2 pounds boneless leg of lamb, trimmed of fat and cut into 1/2-inch cubes 2 tablespoons baharat 1/2 teaspoon freshly ground cumin seeds 1/2 teaspoon freshly ground coriander seeds 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper Ten 8- to 10-inch skewers (see above) 50 fresh black or Bing cherries, pitted Pita bread Tomato wedges Pitted black olives |
| Directions: | To prepare the baharat: In a spice grinder, grind the peppercorns and allspice together, transfer to a bowl, and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but properly stored, it will be good for many months. To prepare the kebabs: In a medium bowl, toss the lamb, baharat, cumin, coriander, cinnamon, salt, and pepper together. Cover with plastic wrap and refrigerate for 2 hours. Meanwhile, prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high heat. Skewer the lamb, interspersed with cherries, using 5 pieces of meat and 4 or 5 cherries per skewer. Place the skewers on the grill and cook, turning occasionally, until the meat is browned and springy to the touch, about 15 minutes. Serve immediately on a platter with pita bread, tomato wedges, and black olives. |
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