I don't think you look angry. I think Linda looks startled or surprised, not scared. BTW, nice name
. I'm a Linda too. There's a lot of us in my age group.
Rum punch sounds good and I can hardly wait to try those spicy lamb kebabs. Recipe please.
DH and I haven't bothered with hair trimming / cutting. We both just wear ours in pony tails.
You asked for this recipe, Linda -
Lamb Shish Kabobs with Tomato Tzatziki
1.5 lbs. fresh ground lamb
1/4 cup minced green onions
- 2 tspns red wine vinegar
- 1 tspn minced garlic
- 3/4 tspn salt
- 1/2 tspn ground black pepper
-1/4 tspn ground cumin
-1/8 tspn ground cinnamon (optional)
- Heat - 1 tspn Harissa spice blend - if you have it - or your option of:
e.g -. Up to 1 tspn finely diced jalapeno or other hot chili pepper depending on your desired heat 'tolerance level'; or several large dashes of your favorite hot sauce.
Mix all the above ingredients until evenly distributed. Shape portions of the mix into rolls like short cigars, each about 3" long X 1" or so in diameter. This should make 16 rolls.
Cover & refrigerate for at least 1 hour before grilling.
Soak 16 wooden skewers in water for at least 1/2 hour before assembly & grilling.
This will suffice to make 8 skewers of 2 rolls each, using 2 skewers in each of the 2 roll portions as follows:
After chilling the lamb rolls, place 2 rolls one above the other. Push a skewer through the 2 rolls about 1" from their ends. Repeat with another skewer parallel to the first one about the same distance from the other end. This represents a good serving portion per person and the double skewering should provide a more stable base to facilitate grilling them by keeping the meat rolls whole and undamaged when turning. However, you may of course find it ok to opt for skewering just one roll to each skewer but shape them somewhat longer than 3".
Lightly brush them with olive oil & grill for approx. 5 - 7 minutes over direct heat with the lid closed as much as possible, turning 2 or 3 times, until nicely browned all over but still slightly pink and juicy in the center. Serve warm with the dipping sauce.
Dipping Sauce
- 1 cup yogurt, preferably thick Greek style
-1/2 cup finely chopped ripe tomato
-1/4 cup shredded carrot
-1 tspn finely chopped parsley
- 2 tspns olive oil
- 1/2 tspn minced garlic
- 1/4 tspn salt
- 1/8 tspn ground black pepper
Mix all the sauce ingredients and refrigerate until ready to serve.