Food Network Magazine - (06)June 2020

GRILLED LAMB KEBABS

ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 4

1 large onion, quartered

1½ teaspoons dried oregano

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1½ pounds lamb loin, trimmed and cut into 2-inch cubes

(about 30 pieces)

Vegetable oil, for the grill

Flaky salt, for sprinkling

Tzatziki, for serving

1. Puree the onion in a food processor until smooth. Strain
   through a fine-mesh sieve over a medium bowl. Whisk the
   oregano, cumin and ½ teaspoon each kosher salt and pepper
   into the onion juices. Add the lamb; toss. Cover and refrigerate
   at least 1 hour or overnight.


2. Preheat a grill to medium high and oil the grates. Remove the
   lamb from the marinade and thread onto 4 metal skewers. Grill,
   turning occasionally, about 8 minutes for medium doneness.
   Sprinkle with flaky salt and serve with tzatziki.

sunday

june 14

monday

june 15

SHIITAKE

SLIDERS

Toss 12 large shiitake

mushroom caps with

¼ cup olive oil, 1 tablespoon

each minced garlic and

thyme, ½ teaspoon kosher

salt and a few grinds of

pepper. Grill the shiitakes

over medium-high heat

until tender, 1 to 2 minutes

per side; place ½ slice

monterey jack on top of

each mushroom during the

last 30 seconds. Serve the

mushrooms on Hawaiian

dinner rolls or slider buns

with honey dijon mustard

and baby spinach.

44 FOOD NETWORK MAGAZINE ●JUNE 2020

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Kebab Night

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