I've never been a fan of eating yogurt by itself. It's just too much like a sad ice cream wannabe. However, yogurt is a super hero in the marinating world. It works its magic on meat but takes a bit of time...as in overnight-marinating-in-the-fridge kind of time. If I was reading a recipe that called for that kind of pre-planning and time commitment, I would stop reading and mutter something like, "Yeah, right. I have a life, lady." BUT your prep work is mostly done, so the day of you just chop veggies and skewer up.
For those of you who've been listening to me complain the last few months, yes, I am still supposed to be dairy free while breastfeeding. I pretended that the yogurt was burned off by the flames of the grill, and it was totally ok. I know. I don't believe it either...It the craziest thing watching my dad with Gemma. She's the first grandchild, so obviously she's kind of a big deal. (This onesie says it all. How stinking adorable and totally true is this for every family's first baby?)
Stories that I've never even heard about me as a baby come up when he's with her, stories that he had forgotten over 31 years. On his last couple visits, Stu and I have had to apologize for having to work some when he's in town. We take absolutely no offense when he laughs and only half-kidding says, "Go work! I didn't come to see you anyway!" I swear if we had won the lottery and bought mansions and European vacations for everyone, our parents wouldn't be as happy as they are having that little bundle of squishy baby love. YOGURT MARINATED LAMB KABOBS (serves 4-5)-2 pounds leg or loin of lamb (Upon request, your butcher will cube it for you.)
-2 cups whole, plain yogurt
-1/3 cup olive oil
-juice from one lemon
-2 tablespoons paprika
-1 tablespoon cumin
-1 teaspoon sea salt
-vegetables for kabobs: red and green bell peppers, mushrooms, onions
1. Combine marinade ingredients and transfer to a glass bowl or dish. Add lamb, cover, and marinate overnight (or at least 8 hours).
2. Soak wooden skewers in water for an hour before grilling to prevent burning.
3. Heat grill to high and prepare skewers with meat and veggies, making sure to leave a little space between each item. (Overcrowding can cause the meat to under cook.)
4. Sprinkle with salt and pepper. Grill on high 4-5 minutes per side (longer for well done).
-1/2 red onion, sliced thin
-2 cucumbers, sliced and quartered
-1 cup sour cream or Greek yogurt
-1/2 cup mayonnaise
-3 tablespoons fresh chopped dill
-dash of salt
Prepare 1 cup of uncooked Mediterranean couscous according to package instructions. When water boils, add the following to the pan and stir. Continue to cook as directed:
-1 teaspoon yellow curry powder
-1/4 teaspoon garlic powder
1/3 cup chopped carrots
When couscous is finished cooking, remove from heat and add 1 tablespoon olive oil, squeeze of a lemon, and a dash of salt. Fluff with fork and serve warm.
We are loving our grill more this year than ever before and are on the hunt for fall grilling recipes. We made grilled chicken, corn on the cob, and grilled peppers all summer long. Now we need to move onto to what...eggplant? Grilled squash? Any ideas?
By the way, I am REFUSING to cave to the apparent bloggers' creed that come September, we must all post about pumpkin spiced lattes, and football, and changing leaves, and chunky sweaters with brown boots. I will not do. Will not.