Grilled Lamb & Peach Kebabs (zoom)
The sweet, floral, juicy peach is lovely on it’s own, but combine it with savory flavors and the peach really shines. Grilled peaches are a popular summer treat. I thought it would be fun to skewer the peaches and grill them alongside lamb kebabs. The flavor of lamb from the U.S. is sweet and rich, much milder than New Zealand lamb. The garlic and rosemary marinade brings a pungent, herbal note to the dish. I love the texture of chewy wheat berries, and thought it would be fantastic to dress them in a balsamic vinaigrette. Here you have a simple, satisfying and healthy supper or weekend lunch. It’s perfect for having friends over- especially if you cook the wheat berries the day before.
I took inspiration from Hugh Fearnely-Whittingstall’s River Cottage Meat Book for cooking the lamb. Hugh is the ultimate guide for the intuitive cook, because he doesn’t really give you recipes- he shares techniques. After consulting the chapter on barbecuing I went with his lamb marinade of olive oil, garlic, and rosemary. No acid. No lemon or vinegar or wine. No worries. The meat grilled up moist and tender.
Grilled Lamb & Peach Skewers is a simple meal that’s all about fresh summer flavor: peaches, rosemary, balsamic, and meaty lamb. I hope you’re having a wonderful summer with good friends and good food!
Grilled Lamb & Peach Skewers served over wheat berries with balsamic vinaigrette
Serves 4 (about 2-3 skewers per person)
Ingredients
For Wheat Berries with Balsamic Vinaigrette
1 cup wheat berries, cooked according to package directions
3 tablespoons balsamic vinegar
1 minced shallot
pinch of salt and pepper
1/4 cup extra-virgin olive oil
You can cook the wheat berries a day ahead if you like. Dress the wheat berries with balsamic vinaigrette no more than an hour before serving. For the vinaigrette I simple use a mason jar. Toss in balsamic vinegar, shallot, salt, pepper, and olive oil, put on the lid and shake it for a few seconds. Pour the vinaigrette over the cooked wheat berries and you’re done!
For Lamb & Peach Kebabs
wooden skewers, soaked in water for at least half an hour
1 1/2 pounds lamb meat, cut into 1 inch cubes
olive oil
2 cloves garlic, chopped
1 tablespoon chopped rosemary
3 or 4 peaches
Begin by marinating the meat at least two hours or as long as 6 hours. Put the lamb meat in a non-reactive container with 3 tablespoons olive oil, garlic, and rosemary. Stir to combine well, cover, and place in the fridge. Do not prep the peaches a head of time, as they will turn brown and mushy.
When the lamb has finished marinating it’s time to get out your skewers. After soaking the wooden skewers I like to dry them with a towel and coat the skewers lightly with olive oil. It’s very dry out here in Colorado, and things like to catch on fire in the grill. Skewer the lamb cubes (3 or 4 pieces per skewer) and sprinkle them with salt. Pre-heat the grill on high. Make sure the lamb is not dripping with oil when it goes on the grill. A light coating is good. Little pieces of rosemary and garlic on the lamb is also a plus. Grill the lamb skewers for 6-8 minutes for medium-rare, turning every couple of minutes.
Grilled Lamb For The Kebabs (zoom)
While the lamb is cooking assemble the peach skewers. Chop the peaches into big chunks, no need to peel them. Toss the peach chunks in a splash of olive oil. Place the peach chunks on skewers (about 4 or 5 per skewer). These can be grilled just until you get a bit of black char, about 2 minutes, turning once.
Serve the lamb & peach skewers over a bed of balsamic wheat berries.