And who is the object of said crush?? Yottam Ottolenghi, the genius behind the eponymous food shop “Ottolenghi” in London – and once you make these Mint, Coriander and Honey Kebabs I think you will understand why. Truth be told, I’ve had this crush for several years, after picking up a copy of “Plenty” and happily cooking my way through it. So, when the DH and I headed to London a couple of months ago, Ottolenghi ‘s food shop was definitely on my list!
It didn’t disappoint – and after a morning of sightseeing we were ready to do justice to the beautifully heaped platters of salads on display. The lovely young woman who helped us piled our container high with all manner of vegetable and grain salads and, with a couple of drinks tucked under our arms, we were off to devour our lunch – and devour we did!
In addition to the drinks, I also had a signed copy of “Ottolenghi, The Cookbook” tucked under my arm – the only book of his that I didn’t have – and the first thing I made when I got home? These Mint, Coriander and Honey Kebabs – which, after one bite, I knew would be a regular feature on my summer grilling menus!
The marinade, like all Ottolenghi’s dishes, is beautifully balanced – herbaceous, sweet and spicy it hits all the right notes – and if lamb isn’t your “thing” I can tell you that this marinade is equally fabulous on salmon or virtually any other fish, chicken, tossed with tomatoes and cucumbers… heck, I think I could slather this on just about anything!!!
Needless to say, these Mint, Coriander and Honey Kebabs will be part of our Father’s Day menu – and I honestly can’t think of any dad who wouldn’t love this marinade – whether slathered on their protein of choice or on zucchini, peppers, eggplant. Once you’ve tried it, you will understand what I’m talking about… and maybe develop a little crush of your own!