lamb kebabs

Unknown

<p />the best thing i've made on the egg yet! lamb chop kebab on pita with cacik...[p][p][p]these shanks are still on the egg in a foil pan with tomato sauce, peppers & onions ala dr bbq... thanks doc![p][p]<img src=http://my.erinet.com/~pnsonr/aargh.gif>[p]

Fidel

Rick's Tropical Delight,[p]Best thing yet? That is quite a statement.[p]I may try them even though my wife won't eat lamb. I promise no pics.

edbro

Rick's Tropical Delight,
What did you season the lamb with. I can handle the Cacik, it's Turkish and my wife is a Turk!

Unknown

edbro,
1 T sea salt
1 t black pepper
1 t dried mint
1 t dried oregano
1 T fresh rosemary from the garden
extra virgin olive oil[p]page 200 of steve raichlen's "barbecue! bible" the cacik is on page 60.[p]smoked them for 1:20 @ 280-300 with apple chips. i had four chops, and two shoulder pieces. the shanks are still out there. should be about done now.

Buster Dog BBQ

Rick's Tropical Delight,
It will be interesting if the next thing coming off the egg has a lamb taste. I was at a comp a month ago and the open category was lamb and a guy on a horizon smoker decided to do it on his weber because he was afraid he would have lamb aftertaste. I have never made lamb so I cant comment on that but would be interested as I would like to do lambcicles some day.

Unknown

Buster Dog BBQ,
it'll be hard to tell since i'm making jerk chicken tomorrow and there are so many flavor layers in there no one would know.

Unknown

<p />Fidel,
you are right... these are the best thing i've made on the egg! lamb shanks! i can see why they are your favorite doc!

Richard

Rick's Tropical Delight,[p]Here is a marinade that we like. Also when having shanks, like to have the butcher cut into 1 1/2 -2 inch pieces and makes cooking a little shorter time. Save the rosemary twigs for smoke![p]Marinade, Lamb, Richard
[p]INGREDIENTS:
1 Cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 Cup Sweet or Red Onion, Diced
1/3 Cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 Pinch Sea Salt
1/4 Cup Balsamic Vinegar
1-2 Lemons, Juice From
Fresh Mint leaves, ( Optional )
1/4 Cup Soy Sauce, ( Optional )




Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,


Recipe Source
Source: BGE Forum, Richard, 05/25/01



we like to have the butcher cut sn