Today’s post will be a short one…not even sure it’s fair to call it a recipe, maybe you should just see it as inspiration on how you can make a complete meal from the last two recipes: “Cauliflower Tabbouleh” and “Ras El Hanout“.
My intention was to make some kind of lamb stew, but due to lack of time I had to re-think and decided to go for the quickest option I could come up with: Skewers grilled on the IPinium plate.
• 10 oz (300 g) Lamb, trimmed. (I only had shoulder available…was a little bit afraid it would be a too chewy for skewers, but it worked just fine.)
• 1 tbsp Ras El Hanout spice blend.
Set your oven to 480F (250C) and place your iPinium grill plate on the oven grid at mid level. (OR just fire up your outdoor grill…)
Cut the lamb into cubes and put them in a bowl.
Add the tablespoon of Ras El Hanout toss it around with a spoon until the cubes are evenly coated with the spice blend.
Put them on the skewers (should make about two…).
Once the oven has reached 480F (250C), place the skewers on the iPinium plate and grill for about 4 minutes then take the plate out from the oven, turn the skewers, and let rest/post cook for another 4 minutes. (OR just grill them on your outdoors grill as you normally would…)
Serve with Cauliflower Tabbouleh and, if you tolerate it, a little bit of Greek/Turkish yoghurt topped with lemon zest.
The minty freshness of the Cauliflower Tabbouleh goes GREAT with the somewhat heavy flavors of the Ras El Hanout spiced lamb!