The Bat Babies were out flying in the garden last night…. They didn't seem to stray too far from home but they were so cute, diving and swooping and turning.
Apparently it takes them a bit to get their sonar working properly as one hit a wall. Not to worry, he bounced off and was fine. (I assume it was a male – directional issues, and no asking for help..)
In the meantime, mon mari is firmly back in control of his grill:
Lamb and Vegetable Kebabs with Yogurt Dipping Sauce
lamb shoulder, 12 – 16 oz (400gr) cut into 1 1/2" (3.75cm) pieces
1 red or green bell pepper
1 red onion
1 medium zucchini (courgette)
8 – 12 mushrooms
8 large cherry tomatoes
6 – 8 skewers if wood, soak in water while lamb marinates
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder
Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade. Cut meat and add to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into thick slices, about an 3/4 inch (2cm). Clean mushrooms. Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once. When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes. When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking. We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Couscous.
Note: I cook the vegetables separately because they take longer and I can't be bother with 'pre-cooking' – Besides, I like them grilled!
4oz (100gr) Greek yogurt
1 tbs olive oil
1 tsp lemon juice
2 tsp snipped fresh mint leaves
2 tsp fresh snipped chives
1 tsp fresh snipped tarragon
Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use. Serve with kebabs.
In addition to the above, for the week of July 18, we have White Bean and Celery Salad, Grilled Tuna with Lemon and Herbs, Salad with Sausage, Potato and Goat Cheese, Chicken and Grilled Pepper Pasta Salad, and more…
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