Armenian Lamb Brochettes on Nutty Rice Pilaf

Armenian Lamb Brochettes on Nutty Rice Pilaf

Dave DeWitt Recipes Leave a Comment

No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame. The technique apparently originated in the Caucasus and then spread southward to Mediterranean countries. The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions. To make a perfect kabob, remove any tough membrane from the meat, cut meat across the grain—and don’t forget that the meat must be marinated before grilling. Serve with a salad of tossed greens, ripe olives, and feta cheese and for dessert, baklava and Turkish coffee.

Ingredients

Cayenne-Infused Meat Marinade
1 teaspoon cumin seeds
1⁄3 cup olive oil
2 tablespoons lemon juice, fresh preferred
1 tablespoon soy sauce
2 tablespoons dry sherry
1 cup finely chopped onion
3 tablespoons finely chopped parsley
1 tablespoon finely chopped ginger
2 cloves garlic, minced
2 teaspoons ground cayenne chile
1 teaspoon ground paprika
2 teaspoons fresh oregano
½ teaspoon cinnamon
Freshly ground black pepper

The Brochettes
1½ pounds boneless lamb, cut into 1 to1½-inch cubes,
or substitute capybara
1 large bell pepper, stem and seeds removed,
cut in1½-inch squares
1 small onion, cut in 1½-inch squares
12 cherry tomatoes
12 cremini mushrooms, stems removed

Nutty Rice Pilaf
1⁄8 teaspoon saffron
2 tablespoons water
3 tablespoons blanched almonds
3 tablespoons pistachio nuts
2 tablespoons olive oil
½ cup vermicelli, broken into 1-inch pieces
1 cup long-grain rice
½ teaspoon ground cayenne
2 ½ cups chicken or beef broth
2 teaspoons Cayenne-Infused Meat Marinade, above

Instructions

To make the marinade, toast the cumin seeds on a dry skillet until fragrant, taking care that they don’t burn. Remove, cool and crush. Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Season with salt and pepper.

Reserve 2 teaspoons of the marinade for the rice. Transfer the marinade to a bowl, add the lamb, toss well to coat. Cover and marinate overnight in the refrigerator, turning occasionally.

To make the pilaf, pour 2 tablespoons of boiling water over the saffron in a cup and let sit for 20 minutes. In a skillet, lightly fry the nuts in the oil, stirring constantly, for 2 minutes. Remove with a slotted spoon and reserve. Turn heat to low, add the vermicelli to the pan and cook, stirring constantly, until lightly browned, about 2 minutes. Add the rice and stir to coat and sauté for a couple of minutes or until the kernels are opaque, about 3 minutes.

Heat the broth along with the cayenne to boiling and pour over rice mixture. Bring back up to a boil while stirring. Reduce the heat to low, and simmer covered until the rice is done, about 20 minutes. Fluff with a fork before serving and add nuts. It also can be baked, covered in a 325 degree F. oven for 40 minutes.

To make the brochettes, blanch the bell pepper and the onions in boiling water for 2 minutes, remove, drain, and run under cold water. Remove the lamb from the marinade and place the marinade in a sauce pan and simmer for 20 minutes. Thread the meat on skewers, alternating with the pepper, onion, tomatoes and mushrooms. Brush with the reserved marinade.

Grill over a medium-hot fire until medium rare, about 15 minutes. Baste occasionally with the marinade. Cut a sample of the meat to check for doneness, and remove when a little under done.

Salsa Amatriciana (Spicy Amatrice Sauce)

Dave DeWitt Recipes Leave a Comment

From the Sabine town of Amatrice comes this simple but great pasta 
sauce. Traditionally, it is served over bucatini, a spaghetti-like pasta
that has a hole in it, like a straw. It is then sprinkled with grated
pecorino romano cheese.

Ingredients

1/2 cup olive oil
1 pound pancetta or smoked bacon, chopped
2 onions, minced
2 cloves garlic, minced
3 small, hot red chiles, such as santaka, Thai, or piquin, crushed into
a coarse powder
2 28-ounce cans Italian plum tomatoes, drained, 1 cup juice reserved
Cayenne powder to taste
Salt and freshly ground black pepper to taste

Instructions

Heat the oil in a large sauce pan, add the pancetta and cook over medium 
heat until browned, about 20 minutes. Stir occasionally to brown the
pancetta evenly. Remove with a slotted spoon and drain on paper towels.
Remove all but 1/2 cup of the remaining fat.
Add the onions and saute until golden, about 15 minutes. Add the garlic
and crushed chiles and saute for 2 minutes. Add the tomatoes and mash
them with a spoon. Increase the heat, add the reserved tomato juice and
the pancetta, and boil until thickened, 5 to 7 minutes.
Taste for heat and seasonings and adjust with cayenne, salt, and pepper.

Nasi Kunyit (Yellow Festive Rice)

Dave DeWitt Recipes Leave a Comment

This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

4 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

5-inch piece ginger, peeled and chopped

3 garlic cloves, peeled

20 shallots, peeled

1 cup water

6 tablespoons vegetable oil

6 cups coconut milk

3 cups rice, washed and drained

4 pieces lemon grass

Salt to taste

Fried spring (green) onion rings for garnish

Instructions

Puree the first 7 ingredients in a blender. In a pan, fry the pureed ingredients in the oil until fragrant. Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the rice and lemon grass, cover, and cook until the rice is done, about 40 minutes. Add salt to taste and garnish with green onion rings.

Coconut Milk Rice (Nasi Lemak)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 cups long grain rice, washed and drained
3 1/2 cups coconut milk (see recipe, above)
1/2 teaspoon salt
1 teaspoon butter
2 whole cloves
pandan leaves (screwpine), tied in a knot (optional)

 

Instructions

Combine all ingredients in a pot and bring to a boil.  Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes.  Remove the cloves and screwpine leaves before serving.

Saffron Rice

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/4 cup butter or ghee (see recipe here)

1 cup rice

2 cups homemade stock of choice (beef, chicken, fish)

1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)

1 cup raisins

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar (optional)

 

Instructions

Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6  minutes.  Add the stock and bring to a boil.    

Immediately remove from the heat and stir in the remaining ingredients.  Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes.  For a crispier rice, remove the cover during the last 15 minutes.