Chicago is approaching 26-year record lows, and has already topped out its snow average for the year. Lining the streets are discarded papers that read “60 Hours Below Zero” and “Brace Yourself”. As a California transplant, hearing news like this can drive me into an unforgiving pit of despair. All of a sudden I’m pulling out my hair and smacking my forehead against the frosted-over train platform screaming expletives as I curse that fateful day I decided to move. These hopeless winter moments are further agitated by messages left from loved ones who are enjoying record highs with their barbecues and short-sleeves and stupid walks on the beach.
One must have an arsenal of tools and activities to combat the winter blues. My trenches are outfitted with new kitchen instruments, recipes, challenging ingredients, and many bottles of wine. A common defense on a January night takes the form of stew or roast, but like anything else, these too lose their appeal after weeks of repetition.
A fresh approach occurred to me that instead of concocting a warm dish, I could create a dish that originated in a warm place. Turning to inspiration from the Middle East and the frozen pound of ground lamb I had on hand, all the elements fell into place for spicy lamb kebabs. (this recipe is an adaptation from Jamie Oliver)
1 lbs. ground lamb (you can get neck or shoulder and have it ground by the butcher)
1 tsp. dried thyme
1 tsp. cumin
1 tsp. ground red pepper (chili)
1 large lemon (zest and juice)
pinch of salt and pepper
handful of shelled pistachios
1 red onion, peeled, half thinly sliced, half finely chopped
couple handfuls of romaine and/or arugula, shredded
small bunch of mint
small bunch flat-leaf parsley, leaves picked
4 large tortillas (flat bread or pita would be more authentic)
small container of Greek yogurt
Serves 4.
If you have access to a barbecue and the temperature isn’t 11 degrees, these kebabs would be ideal on the grill. That being said, when your lovely barbecue is piled with 6 inches of snow and frozen shut it is necessary to find alternative means. A griddle pan or a good old large sauté on the burner will do the trick.
Also if you are working with wooden skewers be sure to soak them for 30 minutes before use, or if you have neither, just work the lamb into little patties and cook through.
Combine the spices and lemon zest (hold the juice) and set aside a few pinches to dust the final wraps. In a food processor or with sufficient elbow grease combine the lamb, spices and zest, large pinches of salt and pepper, pistachios, and the chopped onion until well mixed.
Divide the meat into fourths, and mold each piece around a skewer, like corn-on-the-cob, maintaining an equal thickness (no thicker than two inches) so the meat cooks evenly. Set aside.
Mix the lettuces, parsley and mint leaves with the sliced red onions, and squeeze the juice of one lemon to cover. Toss these with salt and pepper, and set aside as the acid will slightly pickle the onion taking the bite out of them.
Get the barbecue or pan hot and cook your skewers about two minutes on each side until golden brown all over (cut through to make sure they are evenly cooked). While the lamb is cooking, warm or toast the tortillas. Dress the tortilla with salad leaves, break pieces of lamb off the skewers, dollop with yogurt, sprinkle on the reserved spice mixture and enjoy!
(And tell Clarice the lambs stopped crying.)
I didn’t have my camera on hand while cooking, so this is taken from my lunch left-overs today (not a great photo but tasted delicious.)
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