YIELD:
8
PREP TIME:
Not specified
COOK TIME: 15 Minutes
INGREDIENTS
1 lb. lamb leg cut into 1-1 ½ inch cubes (it is very important that your butcher clean
these cubes so that there is no fat or sinew)
2 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 teaspoons minced onion
3 large portabello caps, cut into 1-1 ½ inch cubes
DIRECTIONS
This is a wonderful appetizer to be enjoyed outside on the patio as a warm-up for a top-notch dinner! The Chimichurri sauce makes these skewers come alive!
Makes: 8 – 6-inch skewers*
1. In a medium bowl, combine lamb, olive oil, salt, black pepper, and onion. Mix to combine, cover with plastic wrap, and refrigerate for several hours to overnight.
2. Thread lamb and portabello on each skewer. (Be sure to alternate lamb and portabello the skewers.)
3. Over moderate high heat on the infrared grill, grill the skewers turning them frequently. When the lamb is cooked to medium doneness and the mushrooms are tender (about 10-14 minutes), remove from grill.
4. Brush skewers with Chimichurri sauce. Serve with additional sauce.
Chimichurri Sauce
This recipe will give you a bit of extra sauce which can be stored in the
refrigerator and served with any meat.
3 ½ teaspoons minced garlic
½ bunch parsley, stems removed and roughly chopped
1/3 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon red wine vinegar
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
1. Grind all Ingredients in a food processor until homogenous, but not completely pureed. This can be made a day in advance and kept covered in refrigerator. It is important though that the sauce is served at room temperature.
* If using wooden skewers, be sure to soak them in cold water several hours before they are needed.
Chef Chris Koetke
Chef Chris maintains an exhausting schedule with ease. In addition to a weekly appearance on WGN TV in Chicago and guest slots on WGN radio, his primary role is as Dean of the School of Culinary Arts at Kendall College in Chicago.