4. Lamb Kebabs with Sour Cream and Plum Sauce
Get creative with this Eastern European dish. Shashlik kebabs are delicious and easy to cook on the grill. Try something different to grilling a steak and go with this lamb recipe instead.
INGREDIENTS – Lamb
3.5-lbs. Lamb shoulder – cubed.
INGREDIENTS – Marinade
1-tablespoon extra-virgin olive oil.
3-oz. White wine.
1-tablespoon organic apple cider vinegar.
4-cloves minced garlic cloves.
4-whole cloves.
1-onion, sliced.
3-bay leaves.
1-teaspoon smoked paprika.
¼-teaspoon ground cinnamon.
INGREDIENTS – For sour cream dip.
7-oz. Sour cream.
3-tablespoons chopped coriander.
3-tablespoons chopped the dill.
1-teaspoon apple cider vinegar.
Pinch of brown sugar.
INGREDIENTS – Plum sauce.
7-oz. Plums, stoned and chopped.
1-tablespoon brown sugar.
1-teaspoon apple cider vinegar.
1-teaspoon ground chili.
2-tablespoon chopped coriander.
2-tablespoons chopped the dill.
METHOD
Mix marinade ingredients in a small bowl and season the steak with salt. Rub the marinade into the meat and leave to rest in a bowl overnight.
Place a saucepan over medium heat, add the plums and cover with water. When the plums are tender, transfer to the food processor with the rest of the plum sauce ingredients. Pulse ingredients to puree.
Mix all the sour cream ingredients in a medium mixing bowl, whisk and season.
Thread the lamb onto skewers, heat the grill to medium. Cook the skewers for 5-minutes aside until well-charred. Serve with sour cream, plum sauce, and fresh garden salad.