Sunday, January 26, 2014

Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso

This is a simple, but satisfying dish. Lamb, peanuts, and a little bit of heat are an excellent combination. You'll need a little bit of time to marinate the lamb, but otherwise this dish is a quick and easy dinner, especially if you have someone else to put in charge of the grill.

One year ago: Roast Chicken with Sumac, Za'atar, and Lemon
Two years ago: Pork Tenderloin in Creamy Mustard Sauce
Three years ago: Minestrina Tricolore
Four years ago: Corn and Black Bean Tamale Pie

Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso (from Planet Barbecue!)

1 1/2 lb lamb, preferably fatty shoulder, cut into 3/4" cubes
1 small onion, minced
1 tbsp minced fresh ginger
1 1/2 tsp coarse salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne
1 - 2 tbsp vegetable oil
1 1/4 cup roasted peanuts
bamboo skewers

1. Place lamb in bowl and sprinkle with onion, ginger, salt, pepper, allspice and cayenne. Add oil and mix well. Marinate covered 15 minutes - 1 hour.
2. Place peanuts in food processor and grind in bursts until powdery (be careful not to continuously grind and make peanut butter!).
3. Thread lamb onto skewers, alternating fatty pieces with lean.
4. Preheat grill to high.
5. Dip each kebab in ground peanuts, rolling to get it to stick and knocking off excess. Arrange on hot grate.
6. Grill until golden brown on outside and cooked to taste, 1.5 - 2 minutes per side or 6 - 8 minutes total for medium.

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