BURGERS & KEBABS
¾ lb. boneless lamb shoulder
chops or lamb leg steaks,
trimmed of extra fat and cut
into 1-inch cubes
3 Tbs. extra-virgin olive oil
1 tsp. minced garlic
1 tsp. ground cumin
Pinch of crushed red chile flakes
Kosher salt
2 tsp. red-wine vinegar
1 tsp. honey
2 Tbs. chopped pitted green olives
2 Tbs. chopped fresh mint leavesIn a medium bowl, combine the lamb
with 1 Tbs. of the olive oil, ½ tsp. of the
garlic, ½ tsp. of the cumin, the chile
flakes, and ½ tsp. salt. Toss to coat and
set aside.Prepare a hot grill fire or heat the
broiler on high with the top oven
rack set so the broiler pan will be 2 to
3 inches away from the element.
In a small bowl, combine the vinegar,
honey, olives, and the remaining garlic,
cumin, and olive oil. Stir in the mint.
Thread the lamb onto 4 small
skewers. Broil or grill the lamb, flipping
once, until browned and sizzling,
3 to 4 minutes per side. Transfer
the skewers to plates, spoon over
the sauce, and serve immediately.Serving suggestion: Serve over
couscous or rice pilaf.1¼ lb. ground pork
½ cup finely chopped onions
2 large cloves garlic, minced
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
½ cup mayonnaise
1 tsp. Tabasco sauce
3 large sweet potatoes, peeled and cut
into 58-inch-wide sticks
3 Tbs. olive oil
Kosher salt or sugar to taste, whichever
you prefer
4 hamburger buns
4 Creole or beefsteak tomato slices
4 lettuce leaves
Using your hands, gently combine the pork,
onions, garlic, salt, and black and cayenne
peppers in a large bowl. Shape into 4 patties
about 1 inch thick. Cover with plastic wrap and
refrigerate until ready to grill.Combine the mayonnaise and Tabasco in a
small bowl and mix well. Cover and refrigerate
until ready to serve.
Parboil the sweet potato sticks in boiling
salted water until almost tender but still firm,
4 to 5 minutes; drain. Brush with the olive oil
on all sides.
Light a charcoal fire or preheat your gas
grill on high. Oil the grill’s cooking surface. Let
the coals burn down to a medium-hot fire or
adjust the gas grill burners to medium-high.
Place the pork patties and sweet potatoes
on the grill and cook about 10 minutes per
side, until the potatoes are tender and the
pork is cooked all the way through. Remove
from the grill and immediately sprinkle the
potatoes with salt or sugar.
Spread the buns with the mayonnaise and
top with the burgers, tomato, and lettuce.
Serve with the sweet potatoes on the side.lamb skewers with green olive
and mint sauce
If using wooden skewers, soak them for 20 minutes in water before
threading so they don’t burn on the grill. Serves 2cajun pork burgers with grilled sweet potato “fries”
These pork burgers have all the Cajun flavor you’ll ever want and are treated with
that Louisiana Tabasco kick. Don’t just make the pork burgers; the grilled sweet
potato fries make an outstanding side dish. Serves 458 GRILLING 2019