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Lamb & Shrimp Kebabs

By January 31, 2012Food

Who doesn’t love lamb?  The same crowd that doesn’t love shrimp?

That’s a small group as far as The Moscovore is concerned.   It is rare, however, to find a recipe that combines the two, but I found one!   London-based chef Silvana Rowe, author of “Purple Citrus & Sweet Perfume,” and “Orient Express” submitted her some of her mouth-watering Middle Eastern recipes in last July’s issue of Bon Appétit, which immediately sent me down to the market for some choice cuts of meat, the usual delightful banter with my shellfish guy, spices, and fresh cilantro.

These lamb and shrimp kebabs are not a lot of work, can be made ahead of time, and do yeoman service as a main dish, a buffet, or as a hearty appetizer.  Served with Green Harissa, they are a delightful addition to any menu.  The Urban Family inhaled these at a Middle Eastern buffet supper I hosted – and I use the word inhaled modestly.

About buying lamb in Moscow:  it is expensive and seasonal.  If you are out of season (August – February) your best bet is Metro Cash & Carry’s affordable (always a relative term in Moscow) Australian lamb.  If you are within the buying season, do go to the market and seek out some lean looking leg meat.

About buying shrimp in Moscow: Emborg’s frozen cooked and peeled shrimp are available at most supermarkets though the price points for the same product are widely disparate.  Metro and Perekrestok are the cheapest.   To defrost, place shrimp in a colander set inside a large mixing bowl.  Place in the refrigerator for 12 hours, or place in an oven preheated to (140 F) or 60 C for 40 minutes.

Wooden skewers are available at many supermarkets and in some of the kiosks behind Dorogomilovsky Market.  Be sure to soak them thoroughly before you use them either on the grill or under the broiler.

 

Serve with Green Harissa and Wild Rice Salad.

Serve and enjoy!

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