My grandfather used to make some amazing kabobs that everyone in our family remembers fondly. He used to say that his recipes were from his Lebanese mother’s family recipes. After both of my grandparents on my mom’s side had passed away, I found a middle eastern cookbook in their kitchen with two very well-worn pages; a tabbouleh recipe and a kabobs marinade recipe (two things that he cooked frequently). Unfortunately, we will never know if he was actually following these recipes, and whether or not his mother’s recipes actually existed. I tried the kabob recipe in the book, and after some experimentation and modification to my own tastes, I came up with a similar version that my husband and I love. I can’t remember if it is exactly like my grandfather used to make, but we think this version is pretty darn tasty.
16 oz. can of peeled tomatoes
juice of 1 lemon
1 yellow onion, diced
2 dried bay leaves, crumbled
1/2 cup olive oil
2 tsp garam masala
salt & freshly ground pepper
chopped vegetables for skewers
I start by crushing the diced onion in a mortar and pestle to release some of the juices. Then I combine the onion, tomatoes, lemon juice, bay leaves, olive oil, garam masala, salt and pepper into a large bowl and mix to create marinade.
I use a jar of peeled tomatoes from our garden, but regular canned tomatoes can be substituted.
The marinade before mixing it all together.
Then I trim the excess fat off the lamb steak, and cut it into cubed chunks.
Once the lamb is cut up, I put it in the marinade and let it sit in the fridge as long as possible, usually a full day. When we are ready to cook them, I skewer the lamb chunks on with some chopped veggies, and grill them on the barbeque. I usually put them with some red and yellow bell peppers, onion, mushrooms, and sometimes some cherry tomatoes. The final result is shown below!