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!
- 2 lbs. boneless leg of lamb, cut into 2 inch cubes
- ¾ cup fresh italian parsley leaves and stems
- 1¼ cups fresh mint, leaves and stems
- 4 garlic cloves, peeled and chopped
- 1 - 1½ inch knob of ginger, peeld and sliced
- 1 - 2 jalapenos, seeded and chopped
- ¼ cup freshly squeezed lemon juice
- ¼ cup plus 2 tsp. soy sauce (I used low sodium)
- ½ cup canola oil
- 3 Tbsp. honey
- 2 Tbsp. red wine vinegar
- ¼ cup water
- Combine all the ingredients except the lamb in a food processor or blender. Blend until smooth. Taste and adjust the seasonings - adding more jalapeno if a spicier marinade is desired.
- Place the lamb in a large ziploc bag and pour enough marinade over to completely coat the lamb - refrigerate the lamb for 8 hours or overnight.
- You may have extra marinade. Refrigerate and use within a day.
- Soak ten 12 inch wooden skewers in warm water for 30 minutes. Thread each skewer with 6 to 7 chunks of lamb until all the lamb is used. Pour reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Let cool.
- Pre heat your grill to medium high heat. Add the lamb and cook, turning occasionally, until the lamb is cooked and slightly pink in the middle - about 7 - 8 minutes total. Use a thermometer to check the internal temperature of 140 for medium - 130 degrees if you like it rare!
- Serve lamb kebabs with the reserved marinade.