DINING BY THE BLACK SEA
Lamb kebabs inspired by author’s travels in Turkey
Serves: 4
■ 1 lb (454 g) lamb leg, in 1 1/2-inch (4-cm) cubes Salt
■ 2 small onions, grated
■ 1 tsp (5 ml) cumin seeds, toasted, crushed, or 1 tsp (5 ml) ground cumin
■ 1/4 cup (60 ml) vegetable oil
■ 1 whole garlic bulb, roasted
■ 1 tbsp (15 ml) olive oil
■ 1 medium eggplant, cut in
■ 1 1/2-inch (4 cm) pieces 1 green bell pepper in thick slices
■ 2 large, ripe tomatoes, quartered
1. Preheat oven to 400 F (205 C). Trim papery covering from garlic bulb and cut a narrow slice off the top, leaving bulb and cloves intact.
2. Drizzle with 1 tbsp (15 ml) olive oil, wrap bulb in aluminum foil and bake for 30 minutes, until cloves are soft. Cool and squeeze out the soft flesh from each of the whole cloves.
3. Place meat in a large bowl, sprinkle with a little salt and stir in onion, cumin and vegetable oil.
4. Toss and let stand for two hours at room temperature or overnight refrigerated, bringing meat to room temperature before grilling.
5. Preheat grill to hot. Rub kebab skewers with a little oil (bamboo skewers must be soaked first in water). Thread lamb onto skewers, alternating with the vegetables. (Cut side of eggplant should face the meat.) Brush with the olive oil.
6. Grill kebabs under the hot grill for 15-20 minutes, turning occasionally. Remove from grill and let rest for 2-3 minutes.
7. To serve, slide food from skewers and serve with spicy peppers and bread, seasoning with the squeezed out garlic cloves.