Shiraz on the Water
Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
Sunday, April 24
10 a.m. - 3pm
Mother's Day Brunch
Sunday, May 8
10 a.m. - 3 p.m.
For reservations call 630-529-0200 x6720 or visit www.shirazonthewater.com
Mediterranean Lamb Kabobs and Spring Herb Pesto
1 lb lamb meat, cubed (either from leg or loin)
1/4 cup sundried tomatoes
2 Tbs garlic
1 Tbs oregano, fresh chopped fine
8 ea grape or cherry tomatoes
1 ea red onion - 1-1/2 X 1-1/2 inch pieces
4 ea canned whole artichoke hearts
1 ea yellow pepper - 1-1/2 x1-1/2inch pieces
1 ea eggplant - cubes for skewering (leave skin on)
1/8 cup canola oil
1/8 cup, each basil, oregano, chives
2 Tbs fresh mint
1 Tbs fresh garlic
1/4 cup toasted pine nuts
1/4 cup Feta cheese
as needed, salt and pepper
1/2 cup canola oil (more if needed)
Soak wooden 12-inch skewers in water before grilling. Puree the sundried tomatoes, garlic, oil, and oregano in a food processor. In a medium size bowl, toss the lamb in the sundried tomato mixture. Let marinate at least 4 hours or overnight. When skewering: first cherry tomato, lamb, onion, half of whole artichoke heart, lamb, pepper, lamb, eggplant, lamb, cherry tomato. Heat grill to medium high and make sure it is clean. Place lamb on grill. Keep an eye on skewers every 2 minutes, rotate and grill thoroughly. Lamb should be medium rare to medium. In a food processor, process all the items above for pesto ingredients. When lamb is done place on platter and drizzle pesto over. Good accompaniment: cous cous, and sauteed spinach with garlic and lemon.
Spring time has great flavors and seasonal ingredients, when items are in season they usually are in abundance so they are cheaper.
Make sure to marinate the lamb for 24 hours to get the best flavor.
You can ask your butcher to cube some lamb up for you or you can do it yourself.
Clean grill and oil the grates of the grill so lamb does not stick.
You can use any vegetables that you like for the kabobs if you do not like the vegetables listed on recipe.
You can also place the marinated lamb in a plastic zip lock bag to marinate.
April 15: Lunchbreak - Mediterranean Lamb Kabobs and Spring Herb Pesto
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