Lamb or Chicken Skewers with Salsa Verde

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Ingredients

  • ¼ cup packed mint leaves

  • ¼ cup packed flat-leaf parsley leaves

  • ¼ cup snipped chives

  • 2 tablespoons very finely chopped shallot

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon sherry vinegar

  • 1 teaspoon crushed red pepper

  • 1 TB capers; rinsed and drained

  • Salt

  • ¾ cup extra-virgin olive oil

  • 1 ½ teaspoons smoked sweet paprika

  • 1 teaspoon ground cumin

  • ¼ cup fresh rosemary; chopped

  • 1 onion

  • 4 small tomatoes

  • 1 sweet pepper

  • 1 ½ pounds lamb or chicken (cut into 1-inch pieces; can buy a leg of lamb and cube it into 1-inch pieces)

 

Directions

  1. In a food processor, combine the mint, capers, parsley and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper and a pinch of salt and process until finely chopped

  2. Add the olive oil and process the salsa verde until smooth

  3. Transfer half of the salsa verde to a small bowl

  4. Transfer the remaining salsa verde to another bowl and stir in the rosemary, paprika and cumin 

  5. Add the lamb pieces and turn to coat thoroughly; marinate for 2 hours or overnight if possible

  6. Thread the lamb pieces, onions, peppers and tomatoes onto 8 long skewers (if using wooden skewers be sure to soak them in water first so they don’t burn while grilling)

  7. Preheat the grill or grill pan 

  8. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium (internal temperature 125°); lamb can take on a gamey flavor when cooked past medium)

  9. Serve the lamb skewers with the salsa verde on the side


Servings:  4


Equipment Needed:

  • Cutting board

  • Chef’s knife

  • Large Sized Bowl

  • Food processor

  • Skewers 

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