13
SPICY LAMB KABOBS
Direct/Medium
For the marinade:
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1 tablespoons lemon juice
2 tablespoons grated orange rind
1 green onion and top, chopped
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
2 pounds lean lamb, cut into 1-1⁄2" cubes
To make the marinade: Combine the marinade
ingredients in a shallow, glass baking dish or plastic bag.
Add the lamb. Refrigerate, covered, 4 to 6 hours. Drain
lamb; reserve marinade. Pour reserved marinade into a
small sauce pan. Bring to a boil over high heat and boil
for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over Direct
Medium heat to medium doneness, about 10 minutes,
turning and basting with the reserved marinade once
halfway through grilling time.
Makes 4 to 6 servings.
PECAN-STUFFED PORK CHOPS
Sear: High, Cook: Indirect/Medium
For the stuffing:
1⁄2 cup coarsely chopped pecans
1⁄4 cup sliced green onions and tops
1⁄4 cup chopped green pepper
3 tablespoons butter
1⁄4 teaspoon dried rosemary leaves
1⁄8 teaspoon white pepper
2 cups cubed stale whole wheat bread
(1⁄2" cubes)
1⁄3-1⁄2 cup chicken broth
6 pork loin chops with pockets for stuffing,
1-1⁄2" thick
To make the stuffing: In a small frying pan, sauté pecans,
onions and green pepper in butter until onions are tender;
stir in rosemary and pepper and sauté 1 minute longer.
Combine pecan mixture and bread cubes in medium bowl;
toss with enough chicken broth just to moisten.
Spoon stuffing into pockets of pork chops and secure
edges with wooden picks. Allow chops to stand at room
temperature for about 20 minutes before grilling. Sear
chops over Direct High heat for 8 minutes, turning once
halfway through grilling time. Continue grilling over
Indirect Medium heat until no longer pink in the center,
8 to 10 minutes.
Remove wooden picks before serving.
Makes 6 servings.
97668_US_1005.indd 1397668_US_1005.indd 13 10/11/05 1:13:41 PM10/11/05 1:13:41 PM
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