Lamb Shish Kebob

Contributed by:
Smoky

Crush two cloves of garlic into 1/4 cup extra-virgin* olive oil and set aside. Trim fat and membrane from a leg of lamb and cut about two pounds into 1 - 1 1/2 cubes. (cut up and store the remainder for stew and save the bone for stock to use another day). Spread cubes in a shallow pan or tray.

Mix the following in a small bowl:

    1 tsp ground thyme
    1 tsp paprika
    1 tsp fresh ground black pepper
    1/2 tsp ground bay leaf

Rub the seasoning mixture into the meat, brush all sides with garlic-oil, cover and let warm to room temperature while you thinly slice two limes (or lemons). Slice two ribs florence fennel into 1" diagonals and quarter one large onion vertically and separate sections by growth layers.

Assemble on skewers by alternating lime, fennel, and onion slices between meat cubes. Soak bamboo skewers in salt water before using.

Fill other skewers with your choice of vegetables such as sweet or hot pepper, onion, tomatoes, mushrooms, etcetera, and brush with garlic-oil.

This may be done ahead and the food refrigerated for several hours. If you do this, remove the meat from the refrigerator in time for it to gain room temperature.

Fire up the grill in advance and bring it to broiling temperature - 500-700 degrees. Place the meat on the grill, over the coals, and allow about three minutes per side for medium rare. Place the vegetables where the heat is less intense (300-400 degrees) and turn as needed.

Serve at once with a little rice pilaf. Salt at the table if desired. Will make you review the "Child's Garden of Verses" in a completely different sense.

Enjoy!
Smoky