A delicious barbecue alternative, yum!
Set the picnic table and fire up the barbecue. In between picnics of hamburgers and hot dogs, why not surprise friends and family with something out of the ordinary: Chef Wayne Johnson's easy, but exotic, shish kebabs. Together with flickering candlelight and paired wine, truly a feast worthy of a sultan.
Combine the following ingredients and mix well.
1/2 cup olive oil
1/3 cup fresh-squeezed lemon juice
1 tablespoon garlic
4 tablespoons Spanish paprika*
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon harissa paste*
2 tablespoons fresh chopped thyme
1 teaspoon cracked black pepper
1/2 cup fresh mint, chopped
1/2 teaspoon paprika
* Available at specialty shops in Pike Place market: the Spanish Table, Market Spice, The Souk
Skewer 4 ounces of lamb per serving, along with one-inch square pieces of red onion, red and/or yellow bell peppers, and mushrooms. Slather lamb kebabs and vegetables with marinade and grill to desired wellness. Excellent served with a yogurt dip or sauteed frisee.
2 heads washed frisee (curly endive)
1/8 to 1/4 cup sherry vinegar
3 tablespoons olive oil
Salt and pepper to taste
Heat pan, add olive oil and frisee. Saute briefly. Add vinegar and season to taste.