November 20, 2007
From: Chef Joseph antonishek, minx restaurant and lounge, Glendale, Ca.
Yield: 12 servings.
4 American Lamb loins, cut into 3⁄4” pieces
2 zucchini, cut into 3⁄4” pieces
2 goldbar squash, cut into 3⁄4” pieces
2 red onions, cut into 3⁄4” pieces
2 mangos, cut into 3⁄4” pieces
36 bamboo skewers, soaked in water overnight
36 kalamata olives, pitted
36 cherry tomatoes
to taste, kosher salt and freshly ground black pepper
Harissa Marinade:
12 ancho chili pods, stemmed, seeded and toasted
6 Tbsp. paprika
6 cloves garlic, minced
4 lemons, zest only
2 Tbsp. caraway, ground
2 tsp. coriander, ground
2 tsp. cinnamon, ground
1⁄4 tsp. cloves
1⁄2 cup lemon-infused extra virgin olive oil
1⁄4 cup red pepper-infused extra virgin olive oil
to taste, kosher salt and freshly ground black pepper
as needed, minted couscous
For harissa marinade: Combine the chilis, paprika, garlic, lemon zest, caraway, coriander, cinnamon and cloves in a food processor and puree until it forms a paste. slowly drizzle in the lemon-infused olive oil. adjust spiciness by drizzling in the red pepper- infused olive oil. add salt and pepper as needed. Transfer to a bowl and reserve.
Combine lamb with harissa marinade. refrigerate overnight. remove lamb from marinade and discard marinade.
For lamb kebabs: Thread lamb, zucchini, squash, red onion and mango pieces onto skewers. finish the skewer by placing an olive and cherry tomato at the end. Grill over medium heat until done. serve with a minted couscous salad.
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