Grilled Lamb Pinchos (Skewers) with Pickled Tomato, Summer Peppers, and Peaches
Source: Mat Schuster, Canela
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated at the Foodwise Classroom on August 3, 2024, in partnership with the American Lamb Board.
Serves 6
INGREDIENTS
3-4 pounds domestic lamb shoulder cut into 10-inch cubes, trimmed of excess fat
3 firm yellow or white peaches, cut into wedges
3 large, firm tomatoes, cut into wedges, you can also use firm cherry tomatoes
Favorite sweet peppers, seeded and cut into 1-pound squares
12 (6-inch) metal skewers
Salt and pepper to taste
Lamb Marinade
2 garlic gloves, sliced
1 small onion, sliced
1 tablespoon smoked Spanish paprika
1 tablespoon fresh thyme, chopped
1 bay leaf
1 cup red wine
2 tablespoons Spanish olive oil
Salt and pepper
Pickled Tomatoes
1 cup water
2 cups apple cider vinegar
1 teaspoon dry mustard seeds
Few slices of garlic
Few sprigs of dill
½ – 1 serrano chile
Preparation
Mix pickling ingredients together and pour in a jar or other container with room for tomatoes. Add tomato wedges to liquid and place, covered, in the fridge for at least 3 days.
Mix all lamb marinade ingredients together into a large zip loc bag and submerge lamb making sure to squeeze any excess air out of the bag. Place in fridge overnight.
To make skewers: Heat grill on medium heat. Remove lamb from marinade and pat dry. Make kebabs alternating lamb cubes, peaches, and peppers. Season lightly with salt and pepper if needed. Rub a little cooking oil on grill and then grill lamb until medium rare, 135 on a thermometer on the thickest part. Skewer a picked tomato on the end and serve!
