Now that the Fourth of July is around the corner, it's officially summertime. What better way to celebrate than with a pool party?
|Beka's super-secret garlicky aioli butter|
My stepfather, Sam, just bought a hibachi grill. Yes, the little itty-bitty Japanese grill that you buy when you get your first apartment.
Of course, that's not the only grill we had.
(See the giant smoker grill in the back?)
We also had some friends coming into to town to celebrate Pride, so with the heat index at 110 degrees, a pool party/breaking-in-the-new-hibachi shindig seemed appropriate.
|My stepdad, Sam.|
It's safe to say that Sam and I have pretty adventurous appetites.
We both love non-American food, especially cuisines that customarily use lots of rich spices, like Indian, Moroccan, or South American food.
Because we were having a hibachi party, it seemed natural to serve skewers or kebabs. But we're not talking your run-of-the-mill mushroom-then-meat-then-cherry tomato skewers.
That's just not the kind of kebab party we wanted to have.
Hibachi Party Menu
Indian Lamb Skewers
Sosaties- South African Kebabs with marinated goat meat, apricot jam and dried apricots
Grilled chicken and vegetable skewers
Marinated shrimp skewers in Ponzu citrus sauce
Basmati rice with vegetables
Grilled corn with garlicky aioli butter
Fresh herbs, cucumber and garlic salad in Soy-Balsamic vinaigrette
Indian-style Cilantro Chutney sauce (aka "The Green Stuff)
It was quite a spread.
We feasted like kings!
And the best part is, Sam and I were able to try out our new lamb kebab recipe, which was a huge success. These lamb skewers were fantastic; not overly gamey like lamb can sometimes be. Plus, it comes on a stick, which in my opinion, is the only way food should be eaten in the summer.
|Similar to koftas, but not quite.|
|Serve with Basmati rice|
To make the skewers (makes approx. 24 skewers):
Juice from one lemon
2 lbs. fresh ground lamb
3 cloves of garlic, minced
2 inches of ginger root, minced
8 green chili peppers, seeded and chopped
2/3 of a bunch of cilantro, chopped finely
2 TBSP Olive Oil
1 tsp ground coriander
2 tsp ground cumin
1 tsp cracked black peppercorns
1 tsp tumeric
1 tsp garam masala
2 tsp salt
|Soak your skewers in water before making kebabs, so the wood won't burn on the grill.|
It really helps to separate all your ingredients first. And I cannot stress how important it is to have all the spices listed.
|I didn't ask why Sam had a full quart jar of ground coriander. Some questions are better left unasked.|
|Get your spice on!|
Pour the olive oil in a large mixing bowl. Add lemon juice.
Add the chilies, garlic and cilantro.
Add ALL the spices listed.
With a pestle or the end of a French rolling pin, grind all the ingredients into a chunky paste.
Then add the ground lamb. Mix well with the spice paste to incorporate.
Once the spice mixture has fully blended with the ground lamb, begin to separate meatball-sized portions to skewer.
|You should get about 24 meatballs.|
Carefully slide one meatball onto a wet skewer. Gently roll the lamb into an oval shape, covering about half of the skewer. Repeat until mixture is completely skewered.
Before grilling, brush each side with additional olive oil. Cook on each side for about 7-8 minutes, or until lamb is cooked through. Serve with Indian-style Cilantro Chutney. Reflect on how cosmopolitan and cultured you are. Enjoy.
Indian-style Cilantro Chutney
As told to Dr. Sam Schmid by Abdul Hemani during an eye exam. (no, seriously.)
1 bunch green onions, roots removed and roughly chopped
1 bunch cilantro, both stems and leaves
5 large jalapeno peppers, partially seeded and roughly chopped
8 toes (cloves) of garlic, chopped
1 quart of buttermilk
1 tsp garam masala
1 tsp salt
1 tsp black pepper
Wash vegetables thouroughly. Add to a blender and puree with spices. Add in buttermilk and blend well. Makes a ton of green stuff. Separate into jars and refrigerate.
|Celebrate! (With a GIANT oil can of beer, if you have one.)|