LAMB, ORANGE AND CHILE KEBABS
Serves 4 to 6.
Note: This needs to marinate overnight. Adapted from "Smashing Plates: Greek Flavors Redefined," by Maria Elia.
• 2 1/4 lb. trimmed boneless lamb shoulder
• 1/2 c. olive oil
• 4 garlic cloves, crushed with 1 tbsp. sea salt
• 2 bay leaves
• 2 1/2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 large orange
• 2 red chiles, halved lengthwise and seeded
• Sea salt and freshly ground black pepper
• Honey, to drizzle
You will need 4 (12-inch) metal skewers or 2 double-pronged skewers. Cut the lamb into roughly 2 1/2-inch pieces and place in a nonreactive bowl. Add the oil, crushed garlic and salt, bay leaves, cinnamon and allspice, and toss evenly to coat.
Strip the zest from the orange using a vegetable peeler, cutting away any white pith. Add the zest to the lamb, along with the chiles. Cut the orange in half and squeeze the juice over the lamb, and toss everything together. Cover and refrigerate overnight.
Remove the lamb from the refrigerator, season with salt and pepper, and mix well. Remove the bay leaves and discard. Cut the orange peel and chiles into pieces. Thread a piece of lamb onto 2 skewers, leaving a 3/4 inch distance between each skewer (2 skewers will stop the meat from spinning), and follow with a piece of orange peel and a piece of chile. Repeat until all the lamb has been threaded onto the skewers. Let the lamb come up to room temperature before cooking.
Preheat a grill pan or outdoor grill to low heat and cook the lamb, turning occasionally, for about 30 minutes or until cooked to your liking. (You could also sear the lamb on a grill pan or outdoor grill and finish in an oven at 350 degrees for 15 to 20 minutes.) Set aside, drizzled with honey and covered with foil, to rest for 15 minutes before serving.
Nutrition information per each of 6 servings:
Calories 314 Fat 16 g Sodium 390 mg
Carbohydrates 3 g Saturated fat 5 g Calcium 20 mg
Protein 37 g Cholesterol 120 mg Dietary fiber 0 g
Diabetic exchanges per serving: 5 lean meat.