Yesterday the weather was perfect. The sun was shining, the sky was a lovely shade of blue and there was a slight breeze. Weather like this, especially in San Francisco is fiercely coveted. It makes me want to kick off my shoes and feel the sun warmed sidewalk on my bare feet. I love to cook outdoors when the weather is like this–everything seems to taste better and I feel deliciously free when I have the opportunity to cook outside of the confines of a kitchen. Everyone loves this recipe for pomegranate and cumin glazed lamb kabobs. It’s a simple but delicious marinade that you can throw together in just a few minutes and tastes terrific–like you spent far more time in the kitchen than you actually did. The secret ingredient is pomegranate molasses. The secret technique is to cut the lamb into small bite sized pieces so that you get the maximum marinade to meat ratio.
Pomegranate molasses is an essential ingredient to middle eastern cuisine. It has a wonderful aroma and adds a lovely sweet-sour edge to foods. It also helps to tenderize meat.
Pomegranate and Cumin Glazed Lamb Kabobs
adapted from epicurious.com
1# of boneless lamb shoulder or leg, cut into 1 inch cubes
Marinade
1/4 c. pomegranate molasses
1/2 c. olive oil
1 tsp. ground cumin
1tsp dried oregano
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground black pepper
2 cloves of garlic, minced or put through a garlic press
3 skewers (metal or bamboo. If you are using bamboo, soak the skewers in water for 30 minutes prior to skewering the lamb.)
Combine the ingredients for the marinade and put the lamb pieces in. Let the lamb marinate for a minimum of 30 minutes and up to 2 hours. Thread the lamb pieces on the skewer. If you like, you may alternate the pieces of lamb with pieces of red pepper. Cook the lamb over medium high heat on the grill, about 5-7 minutes per side. (You may also broil the lamb kebabs for the same amount of time if grilling is not an option.) I like to serve this dish with pita bread, hummus, baba ghanoush and muhamara for a Mediterranean inspired meal. Grilled vegetables and couscous would also be a nice accompaniment. For a wine, I would recommend a red such as a domestic pinot noir or a cotes du rhone.
Bon Appetit!
Cherries are one of my favorite fruits–I won’t say favorite because that changes with my mood and the season. However, I eagerly anticipate cherry season each year. I love bing cherries–Mt. Rainier’s are good, but nothing compares to perfectly ripe, sweet, dark purple bing cherries. The perfect cherry is dark, firm, no blemishes or mold, slightly pops when you bite down on them and if you eat enough of them will tint your ‘California-ized’ whitened and brightened teeth an eerie shade of violet. I eat cherries out of hand until I am going to pop and only then do I start cooking with them. My second favorite way to eat them is in a very quick fresh cherry compote to have over vanilla ice cream for a decadent after dinner treat. That same compote is delicious mixed with plain yogurt for breakfast or a healthy afternoon snack. (A compote is dessert or sauce containing fruit cooked in a sugar syrup.) It’s a great alternative to purchasing processed yogurt and fruit and very easy to make.
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