Monday, August 15, 2016

Vindaloo Curry Honey Barbecue Lamb Kabob with Spring Lettuce, Grapes and Pomegranate Yogurt






     Modern Mediterranean Style Comfort Food!
     What constitutes comfort food, does vary around the globe.  In America, a dressing made with pomegranate and goat milk yogurt would probably be viewed as being a trendy health food item.  While in the Mediterranean region and India, yogurt and pomegranate are simple everyday comfort food items.    
     A salad with a tasty kabob placed on top is a food presentation style that was popular at trendy cafés back in the 1980's and 1990's.  In the Mediterranean region, tasty kabobs with salad is an ordinary home cooked meal.
     Curry spice food is not just exotic Indian restaurant food anymore.  Curry spice food is now popular in home kitchens worldwide.  It seems like every modern home cook has their favorite curry recipe and some prefer the Red Curries of Southern India.
     Vindaloo Curry originally was a traditional Portuguese recipe that was adapted to local South Indian ingredients.  Red Chile Peppers were newly introduced from the Americas at that time and they were en vogue, so they were added to the recipe.  The light perspiration from the chile peppers created a cooling sensation in tropical summer heat, so the Vindaloo recipe was an instant success.
     Vindaloo Curry Paste is available at Indian food markets and some grocery stores.  The red chile peppers used to make Vindaloo Curry Paste can range from very mild to medium spicy hot.  Mixing Vindaloo Curry Paste with honey creates a unique sweet and spicy tasting barbecue glazing sauce that tastes good with lamb, pork, chicken or shrimp.  This sauce is nice with vegetarian kabobs too.      
     A kabob salad is perfect for those who like to leisurely prepare food with no rush.  The kabob can be assembled and/or marinated ahead of time.  Spring Mix is a salad mixture consisting of a wide variety of organic baby lettuce greens of all colors.  Bags of Spring Mix from a grocery store require very little preparation.  The yogurt and pomegranate sauce can be made ahead of time and chilled till it is needed.
     A fancy looking Mediterranean style kabob salad actually is an easy to make meal that can be prepared well ahead of time and casually served with no rush.  The kabob can be cooked and the salad can be assembled while the guests are gathered around.  What this all means is a Mediterranean style kabob salad is an easy going light entrée that is perfect for a hot summer day!
 
     Lamb Kabob Preparation:
     This recipe yields 1 hearty portion. 
     Kabobs tend to be meaty in many Mediterranean regions and this works well with a salad presentation.  
     Step 1:  Soak a 10" to 12" long bamboo skewer in water till it is saturated.
     Step 2:  Select a lamb shoulder steak or leg steak that has about 8 to 10 ounces of meat and is about 3/4" thick.
     Cut the lamb steak meat into 1" square shapes.
     Step 3:  Place the lamb pieces in a container.
     Add 1 1/2 tablespoons of lime juice.
     Add 1 tablespoon of water.
     Add 1 teaspoon of vegetable oil.
     Add 1 teaspoon of Vindaloo Curry Paste.
     Add 1/2 teaspoon of garlic paste.
     Add 1 pinch of sea salt.
     Step 4:  Toss the lamb and marinade ingredients together.
     Marinate for 2 hours and occasionally stir the ingredients.
     Drain off the excess marinade before assembling the kabob.
     Step 5:  Cut a few 1" square shaped pieces of onion and red bell pepper.
     Assemble the bamboo skewer with the lamb, onion and pepper pieces.
     Chill the kabob till it is needed.

     Vindaloo Curry Honey Barbecue Sauce:
     This recipe yields about 1/3 cup.  (Enough for 1 kabob.) 
     Vindaloo Curry Paste products can be mild to medium spicy hot. 
     Step 1:  Place 3 tablespoons of honey in a small mixing bowl.
     Add 1 teaspoon of lemon juice.
     Add 1 teaspoon of water.
     Add 1 teaspoon of vegetable oil.
     Add 1 tablespoon of Korean style Coarse Ground Red Serrano Chile Pepper Sauce.  (sambal)
     Step 2:  Add 1 tablespoon of Vindaloo Curry Paste.
     Add 1/2 teaspoon of ginger paste.
     Add 1/2 teaspoon of garlic paste.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add 1 pinch of sea salt and black pepper.
     Step 3:  Stir the ingredients together.
     Set the sauce aside for 30 minutes, so the flavors meld.
     Stir before using.

     Pomegranate Yogurt Sauce:
     This recipe yields about 3/4 cup.  (1 portion)  
     Step 1:  Place 1/3 cup of goat milk yogurt (Greek Yogurt) in a small mixing bowl.
     Add 1/2 teaspoon of lemon juice.
     Add 1/4 cup of pomegranate fruit.
     Step 2:  Use a fork to mash about 1/3 of the pomegranate fruit.
     Stir the ingredients together.
     Step 3:  Thin the Pomegranate Yogurt Sauce by adding a few drops of water at a time while stirring, till the sauce is the consistency of cream.
     Step 4:  Place the sauce in a container.
     Chill the sauce for 20 minutes so the flavors meld.
 
     Salad Set-Up Plate: 
     This recipe yields 1 set-up platter for a kabob salad entrée.
     Step 1:  Mound 2 1/2 cups of Spring Mix (mixed baby lettuce) on the center of a platter.
     Sprinkle a few thin bias slices of celery on the lettuce.
     Step 2:  Spoon a generous amount of the Pomegranate Yogurt Sauce on the salad platter around the lettuce.
     Drizzle a little bit of the Pomegranate Yogurt Sauce over the lettuce and celery.
     Place a few long thin julienne strips of green onion on the lettuce.
     Step 3:  Decoratively place a circle of red and white seedless grapes on the yogurt sauce around the mound of lettuce.
     Set the salad set-up plate aside.
 
     Vindaloo Curry Honey Barbecue Lamb Kabob with Spring Lettuce, Grapes and Pomegranate Yogurt:
     This recipe yields 1 salad entrée.
     Step 1:  Heat a broiler or chargrill to a medium temperature.
     Grill the lamb kabob on all sides till it about halfway cooked and some brown highlights appear.
     Step 2:  Lightly brush the kabob it with the Vindaloo Curry Honey Barbecue Sauce.
     Occasionally turn the kabob and brush it with sauce, till the lamb is fully cooked and the barbecue glaze clings to the kabob.
     Step 3:  Take the kabob off of the heat for 30 seconds.
     Place the lamb kabob on top of the mound of lettuce on the salad set-up platter. 

     This is a tasty kabob salad for summer!

No comments:

Post a Comment