lamb

Lamb Kabob

lamb-kabob

lamb-kabob-recipe

If lamb is not easy to find where live you can always substitute for beef. You can also add a sweet pepper piece between the meat before cooking and it gives the meat a great flavor. I usually just leave it off since my son throws a fit over that. You can also make these ahead of time and take them on a picnic and grill on site. It’s easy and delicious. I see a lot of families doing that here at the parks. Of course kabobs go great with pretty much anything, but I always love eating mine with fries or rice and lots of grilled vegetables.

1 kilogram lamb, without bones cut in equal size cubes
2 white onions, minced
1/2 cup yogurt
1 teaspoon pepper
1 teaspoon ground cardamom
1 garlic clove, crushed
2 teaspoons salt

1. In a medium sized bowl add onions, yogurt, pepper, cardamom, garlic and salt, mix well. Add meat, mix then cover and place in fridge for at least an hour.

2 Peirce meat with skewers. Place on grill or in an oven at 350F. Cook until no longer pink inside about 20-30 minutes.

Yields: 6-8 servings

Dukkah Lamb Chops

lamb-chop-recipe

Lamb chops are one of my favorite parts of the lamb. They are so soft and tender and because of that they are always delicious no matter how one decides to cook them. Last week when I was searching for new recipes I came across this very one and just knew I had to try it. I served them with white jasmine rice, potatoes cooked in olive oil and rosemary and a bright salad filled with tomatoes, cucumbers and mint from Qassim. These light and filling meals are always my favorite.

10 rib chops, approximately 2cm thick
2 tablespoons oil
1 tablespoon lemon juice
1/2 cup dukkah
1 teaspoon salt

1. Drizzle the oil and lemon juice over the chops then sprinkle over dukkah and salt and rub into the chops, making sure they’re well covered.

2. In a saute pan on medium heat add lamb. Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.

3. Remove from the heat and allow to rest for 5 minutes before serving.

Yields: 3 servings

adapted from simply delicious

The Worlds Best Sharwarma

saudi-sharwarma

Al Athariyah is a traditional Yemeni restaurant we have here in Riyadh. I wrote a post about this same place a few years ago and if you would like to see what the inside looks like then please take a look here. This is one of the best places I have eaten for the real deal when it comes to traditional food and I have never seen anyone but Saudis eat here in fact the I have searched the net for anything about it and it is as if it does not exist. All the signs are in Arabic, menus and I am not even sure any of the staff knows English. (Yes, it’s that authentic and I love it.)

Just this past year they started roasting whole lambs over coals and also making lamb sharwarma from those same lambs simply by cutting off the meat from the while it is roasting. When I tell you that this is the best lamb sharwarma that I have ever tasted I am not kidding and even foodie greats like Anthony Bourdoin and Andrew Zimmern would roll their eyes in delight if they dared to try one bite. They have two sizes small and large and I always get the small which is just enough for me. They come with soft roasted lamb, tomatoes, Arabic pickles, cilantro and tahini. I do not think anyone in the world could re-create this taste and if you even wanted to try you would have to roast a lamb over coals. This sharwarma, fries and a bottle of coke is the most perfect meal let me tell you.