Chef’s Palette Spice Rubs
You know, like, maybe a pound, and she wondered what she could do with it that would be quick and delicious. No, I am not going to try to stick with the corny nursery rhyme gag; I'm just going to tell you how to make phenomenal lamb skewers in about ten minutes. Several people have fallen in love with my spice blend 'Moroccan Your Socks Off!? just by smelling it (myself included! that and the Special Chili Blend - I could just stick my face in them all day long!). Other's still have been lucky enough to be around when I throw some on the fire and serve them up with some fresh tzatziki. The lamb skewers are simple:
1 pound ground lamb
1 rounded tablespoon finely diced shallot
1 slightly rounded tablespoon 'Moroccan Your Socks Off!? a.k.a. The Lamb Rub
1 Tablespoon Extra Virgin Olive Oil
8 - 12 bamboo skewers if you like.
Combine all of the ingredients thoroughly. You can cook immediately or do in advance by a couple hours and let the flavors develop. Next, make 8 to 12 small balls and then flatten into oblong shapes. You can brown the lamb in a hot pan or on the grill. Either way, I recommend not fighting the skewers on their desire to burn on the grill by just not putting the meat on the skewer until its cooked. Then it's your call if you are serving these a a passed finger food (like the picture below that was taken at a friend's place last Easter) or maybe you just want to put them next to a fresh Greek salad and save your skewers for some other food that you want to watch fall off of them...
That's it for this one, but there are many other fun things to do with this spice blend: In smaller amounts it brings out the flavors in roasted or sous vide lamb without pushing the dish in a curry direction(I go really easy on the cumin and coriander), its awesome on chicken which a make a goat cheese bechamel to top that with and serve with cous cous and veggies. I'll post that up another day along with my Moroccan Ratatouille with herbed goat cheese - a ridiculously good vegetarian main course or side dish. Cheers!