Lamb Kebabs with Potato Moutabel

What originally caught my attention in this recipe was the potatoes.  I love Mediterranean and Middle Eastern food, but I had never really thought about mashed potatoes as being part of that cuisine.  I was also intrigued by the vegetables and cheese in the lamb, which is pretty different from how I've generally seen and eaten it. 

But basically, the moutabel is like the love child of hummus and buttermilk mashed potatoes.  The nutty tahini and tangy yogurt go so well together here.  I also really liked how the peppers and mushrooms kept the lamb from being too rich.  With cumin-roasted carrots on the side, this was a great dinner that combined some more exotic flavors with familiar foods.  In the future, I think I may prepare the lamb as a meatloaf instead, for a fun twist on the classic meatloaf and mashed potato dinner.

Lamb Kebabs with Potato Moutabel
adapted from Serious Eats

What's in it:

 For the kebabs:
16 oz ground lamb
1 small red bell pepper, seeded and finely chopped
1 c finely chopped mushrooms
1 c (4 oz) finely chopped mozzarella
1/2 c coarsely chopped walnuts
1/4 c chopped fresh parsley
1/2 tsp kosher salt
1/2 tsp ground pepper

For the moutabel:
2 large baking potatoes, scrubbed but unpeeled, cut into rough chunks
3 Tbsp lemon juice
3 Tbsp olive oil
2 Tbsp tahini
2 Tbsp yogurt
1/2 tsp ground cumin
Salt and freshly ground pepper

How to make it:

For the kebabs: Combine all the ingredients in a bowl and mix gently.  Shape the kebabs onto flat metal skewers if grilling, using about 3 tablespoons for each, shaping the meat around the top end of the skewer; alternatively, if pan-frying, form oblong patties.  Grill or pan-fry for 6–8 minutes, turning occasionally, until browned and cooked through.

To make the moutabel: Cook the potatoes in a large saucepan of lightly salted water over medium heat until tender, about 20 minutes. Drain and transfer to a bowl. Coarsely mash the potatoes with their skins. Add the lemon juice, olive oil, tahini, yogurt and cumin. Season with salt and pepper.

Serve the lamb kebabs with the potato moutabel.

Chicken with Peanut-Lime Sauce

After several weeks off, I'm back participating in the recipe swap hosted by A Taste of Home Cooking.  I received Chicken with Coconut-Lime Peanut Sauce from Mrs. Regueiro's Plate, and was pretty excited to try it out, especially when I saw that it reminded her of chicken satay.  It was in fact pretty delicious, especially with brown rice with some toasted coconut flakes stirred in to soak up the extra sauce.

I did, of course, make some changes.  Since it's summer and I try to use the grill as much as possible to minimize dirty pans and overheated kitchens, I decided to stick with the satay idea and grill skewered chicken after marinating it in some of the sauce.  To adjust to not cooking the sauce, I cut back on the garlic and used scallions instead of onions.  Asparagus wasn't looking so great that week, so crisp sugar snap peas took their place.  Finally, coconut milk isn't very popular in our house, so I kept the coconut flavor to the rice and thinned the sauce using hot water.

Chicken with Peanut-Lime Sauce

What's in it:

3 scallions, thinly sliced
2 garlic cloves, minced
½ c peanut butter
Juice from 1 lime
1 Tbsp soy sauce
2 Tbsp fish sauce
2 tsp toasted sesame oil
¼ tsp black pepper
⅛ tsp cinnamon
⅛ tsp ground ginger
⅛ tsp cayenne pepper
1 Tbsp honey
¼-½ c hot water
1 ½ lbs chicken breast, sliced into 1" strips, or chicken tenders

How to make it:

Combine ingredients through honey in a food processor, scraping down the sides if necessary.  With processor running, stream in hot water a little at a time, until your desired consistency is reached.

Combine chicken and half of the sauce and let marinate for at least an hour.

Thread chicken onto metal or soaked wooden skewers, and grill over medium heat until done, about 6-8 minutes.  Serve with reserved sauce for dipping.

Grilled Salmon and Potatoes with Quick Tomato Chutney

We've been having a heat wave here, but it hasn't stopped us from grilling.  With the outside temps so high, turning on the oven just isn't appealing anyway.  This grilled salmon and potato recipe works perfectly for these summer days when we don't want to heat the house up.  While the original recipe from Cooking Light included a tomato-onion salsa, I wanted something with a little more zing to it.  So sticking with the basic idea, I went with a quick tomato chutney that cooks in just a few minutes and brightens up the meaty salmon and creamy potatoes.  It does mean turning on a burner, but the sweet and sour sauce is worth the brief cooking time.

The potatoes do need to be boiled prior to grilling- I did this the evening before and refrigerated them overnight, but I think that they could also be microwaved.  We grilled the salmon on a sheet of non-stick foil to make sure that it didn't fall apart. 

Grilled Salmon and Potatoes with Quick Tomato Chutney

What's in it:

1/2 lb baby yukon gold potatoes (about 6)
olive oil, salt and pepper
1/4 red onion, diced
1/2 pint assorted cherry tomatoes, halved
1 clove garlic, minced
1/2 tsp cumin
pinch red pepper flakes
1 Tbsp brown sugar
2 Tbsp cider vinegar
2 6-oz salmon fillets

How to make it:

Place potatoes in a large saucepan and cover with cold water; bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain potatoes, and allow them to cool slightly. Cut potatoes in half. Coat potatoes with olive oil, and season with salt and pepper. Thread potatoes onto two metal skewers with cut sides facing out.

Heat about a teaspoon of oil in a pan over medium-high heat, swirling to coat.  Add onions, season with salt and pepper, and cook until softened and just starting to brown.  Add tomatoes, garlic, cumin and red pepper flakes, cooking until the tomatoes begin to release their juices.  Stir in the brown sugar, then vinegar, scraping up the brown bits in the pan.  Simmer until a thick, chunky sauce has formed.  Check seasoning and set aside until ready to serve.

Season salmon with salt and pepper and drizzle with olive oil. Place fish and potatoes, cut sides down, on grill rack coated with cooking spray or lined with foil.  Cover and grill potatoes 6 minutes without turning. Grill fish 3 to 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with potatoes; top with tomato chutney.

Grilled Vegetable Salad

If you've been asked to bring a salad to a party this weekend, and want to avoid the typical coleslaws and potato salads (or even not so typical versions), consider this grilled vegetable salad.  It's colorful, full of fresh produce, and has just enough bacon to make you forget you're eating healthy stuff. 

Quantities, and even the vegetables themselves, can be adjusted depending on your tastes and what's available.  As an alternative to a grill basket, grill slices of sweet potato and zucchini, and then dice them.  Everything can be grilled in whatever order works for you.  If you make this ahead, do check the seasonings before serving- the acidity from the vinegar can fade a little, and just a little more on top can brighten things back up.

Grilled Vegetable Salad

What's in it:

2-3 sweet potatoes, diced into 1/2" cubes
2-3 zucchini or summer squash, diced into 1/2" cubes
3-4 ears of corn, shucked
Olive oil
Salt, pepper, and other seasonings to taste (I like cumin and chili powder)
2 bell peppers
3-4 scallions, or garlic scapes if you can get them
4 slices of bacon, cooked and finely diced
2-3 Tbsp red wine vinegar, to taste
More salt and pepper, to taste

How to make it:

In separate bowls, stir the sweet potatoes and zucchini with olive oil, using just enough to coat the vegetables.  Season with salt, pepper and any other desired spices.  Do the same for the corn, wrapping in foil for the grill.

To cook vegetables, heat grill to medium high heat.  Put the bell peppers on and roast until charred, turning occasionally, and place in a zip-top bag or plastic container with a tight-fitting lid when done.  Grill the corn to your desired doneness- I like mine still a little crunchy.  Cook sweet potatoes and zucchini in a grill basket, until cooked through and starting to brown (the sweet potatoes can be given a head start in the microwave- just cover with plastic and give them about 3 minutes on high).  Briefly cook the scallions, just enough to tone down the onion flavor and get a touch of brown on them.

When all vegetables are cooked, finish prepping them.  When cool enough to handle, slice the corn kernels from the cobs, remove the peppers' skins and dice the flesh, and thinly slice the scallions.

Combine all vegetables and bacon, and season to taste with red wine vinegar, salt and pepper.  Serve warm or at room temp.

Rosemary-Lemon Beef Kebabs

When I first saw this recipe at the Kitchn, I was a little surprised to see that it was for beef, not chicken.  For some reason, the familiar combination of garlic, rosemary and lemon seemed too delicate for beef.  But letting the tender chunks of beef sit in the marinade for a bit, the flavors definitely become strong enough to show through.

Better yet, this whole meal came together on the grill.  We tossed asparagus and leftover pepper pieces with some reserved marinade and sauteed them in a grill basket, warmed a couple of tortillas on the top rack, and everything was ready to go.  I didn't follow the original recipe's suggestion for grilled pita this time, but I think that it would be a great addition to the meal.  

Rosemary-Lemon Beef Kebabs

What's in them:

2-3 garlic cloves, minced
2 Tbsp fresh rosemary, chopped finely
1 tsp salt
zest and juice of half a lemon
2 Tbsp olive oil
1 lb. sirloin, cut into 1" chunks
1 bell pepper, any color

How to make them:

Mix garlic through olive oil, then toss beef and bell pepper with it to evenly coat.  Let sit for 1-2 hours.

Thread beef and bell peppers onto metal skewers, alternating each.  Grill over medium-high heat, for about 15 minutes, turning the skewers every three or four minutes.

Lamb Burgers with Roasted Red Pepper and Feta Spread

Growing up, my mom often made lamb patties, usually served with couscous or tabbouleh.  I can't remember if I was particularly enthusiastic about them (I know I wasn't about tabbouleh), but I sure am now.  But now that it's getting hot out, boiling water and heating skillets just isn't appealing.  Lucky for me, though, anything patty-shaped can be turned into a burger and cooked outside. 

These were so good.  A little rich, but a lemony Greek salad kept the meal from being too heavy.  I used thyme, but I think that oregano, parsley or even a little mint would be delicious as well.

Lamb Burgers with Roasted Red Pepper and Feta Spread

What's in them:

1 lb ground lamb

1/4 c finely diced red onion

2 garlic cloves, minced, divided

2 Tbsp fresh thyme

2 tsp + 1/2 tsp balsamic vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1/3 c crumbled feta cheese

2 tsp lemon juice

2-3 Tbsp mayo, to taste

1 red bell pepper, or 1/2 c jarred roasted red peppers

4 hamburger buns

fresh spinach for topping burgers

How to make them:

Combine ground lamb with red onion through black pepper, using 2/3 of the garlic and 2 teaspoons of the balsamic vinegar.  Form the mixture into four patties.

Stir feta, remaining garlic and balsamic vinegar, lemon juice, and mayo together, making a chunky spread.

Grill lamb patties and bell pepper, if using, until burgers are medium well and pepper is well-charred.  Let burgers rest, and place pepper in a zip-top bag or paper bag to loosen skin.  When the pepper is cool enough to handle, remove the skin and seeds, and slice into strips. 

Stack a patty, then spinach then pepper on each bun.  Spread some of the feta mixture on the top half of each bun, place on top, and enjoy!

BBQ Cheddar Burgers with Caramelized Onions

Sarah at Taste of Home Cooking is hosting another great recipe swap.  The theme for this round was sandwiches and burgers, and I got a fantastic burger recipe from Jey at The Jey of Cooking just in time for grilling season.  Now if you follow the link, you'll see that this was originally a meatloaf recipe, but Jey has used this as a burger too.  And what a great idea- all of the flavors of cheese, barbeque sauce and caramelized onions, but without the mess.

I did adapt a little.  Since I don't usually use egg or other binders in beef burgers, I left out the oatmeal and egg from the original recipe, and didn't have any problems with them falling apart on the grill.  I also skipped the extra cheese and sauce on top, since we had plenty of other burger add-ons like pickles, lettuce and tomato.  They were flavorful, juicy, and just all around a nice way to end the weekend.

BBQ Cheddar Burgers with Caramelized Onions

What's in them:

1 1/4 lbs ground beef
1 onion, diced
1 Tbsp olive oil
1 c shredded cheddar cheese
1/2 c barbeque sauce

How to make them:

Heat olive oil in a skillet over medium-low heat.  When hot, Add the onions and let cook until golden and soft, about 35 minutes, stirring just a few times.

Meanwhile, add the ground beef, cheddar cheese, and barbeque sauce to a large bowl and, using your hands, mix until combined.  When onions are finished, add to the bowl and, with a wooden spoon, fold in until well mixed.

Form mixture into 4-6 patties, and cook on a preheated grill, about 10-12 minutes for medium-well, depending on the size of your patties.  Serve with buns and your favorite burger toppings.

Chicken Taco Burgers

Are you ready for spring?  I sure am.  I had a little taste of it when I was in San Diego last week, where the flowers are already starting to bloom.  What a change from our endless chilly weather here on the east coast!  I saw these chicken taco burgers on Elly Says Opa! a few weeks ago, but decided to save them for warmer weather when we could grill them.  But after my trip, I decided I couldn't wait to start grilling.  So I talked Vince into uncovering the grill and hooking up the gas tank, even though our overnight lows are still in the 20s (!!!!).

These were defnitely worth the effort of getting the grill out.  Served on low-carb English muffins with a cherry tomato and corn salad on the side, it was almost like spring was actually here.  I used my usual taco seasoning, which includes garlic and onion powder, and so omitted the fresh versions from the chicken mixture.  Like Elly suggests, we topped these with avocado and a little sour cream and adobo sauce mixed together (though I added a little mayo to the mix), and added a quick slaw on top for some crunch.

Chicken Taco Burgers

What's in them:

1 – 1 1/4 lb. ground chicken
1 1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. smoked paprika
1/8 tsp. cayenne
2 Tbsp. chopped cilantro
2 Tbsp. cornmeal
2 oz. cheese of your preference, shredded or thinly sliced (I used extra-sharp cheddar)
buns and your toppings of choice for serving, such as avocado, chipotle mayo, or Mexican slaw (see recipe below) 

How to make them:

Lightly mix together the first 9 ingredients (through cornmeal) and salt to taste (about 3/4 tsp.).   Divide the mixture into 8 patties.  Place cheese on top of 4 of the patties, and then place the other 4 patties on top of the ones with cheese, leaving a border around the cheese.  Press the edges together to make 4 total patties.

Grill or pan-fry the burgers until cooked through, about 4-5 minutes per side.  Place on buns and top as desired.

Quick Mexican Slaw
Dressing adapted from one seen on Wan Life to Live

What's in it:

1 Tbsp. sour cream
1 Tbsp. mayo
Juice of half a lime
1/2 - 1 tsp. cumin
Pinch of salt
1 - 1 1/2 cups shredded cabbage, red, green or a mix

How to make it:

Combine first five ingredients, then stir in cabbage.  Use to top burgers, or eat as a side.