Wednesday, May 26, 2010

Herbed Lamb (or Pork) Kabobs

I do not have a grill and I live in an upstairs apartment, so I was kind of second guessing if I really wanted to try a 'grilled' recipe. I'm so glad I did! This marinade is absolutely delicious and I feel as though it would go well with just about anything!

I cut the recipe in half because it is for eight servings, and I live all alone. I like left-overs, but not that much! I also used olive instead of canola oil, and switched out the lamb for pork. I just don't have the money (and I couldn't find) the lamb! And after I started grilling I realized I would've really liked to have added mushrooms to the kabobs. I'm super sad I didn't and definitely will next time! I didn't end up using all of the reserved marinade, so I might cut down the spices and onion a little more, but keep the oil and juice as it got to be kind of dry.

Herbed Lamb Kabobs
Serves 8
Prep Time: 15 minutes + marinade
Grill Time: 20 minutes

  • 1 cup canola oil
  • 1 medium onion, chopped
  • 1/2 cup lemon juice
  • 1/2 cup minced fresh parsley
  • 3-4 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds boneless lamb
  • 1 medium red onion, cut into wedges
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness, basting frequently with reserved marinade.

Tuesday, May 25, 2010

Easy Citrus Salmon Steaks

So this is my first post back in quite awhile! I graduated college & moved to a town where I know no one for a job! Hopefully I'll be back to cooking 3-4 times a week :)


Easy Citrus Salmon Steaks
Serves 4
Total time: 25 minutes
  • 2 fresh or frozen salmon steaks, cut 1 inch thick (about 1 pound)
  • 2 teaspoons finely shredded lemon peel or orange peel 
  • 2 tablespoons lemon juice or orange juice
  • 1/4 teaspoon black pepper
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 2 tablespoons sliced green onion (1)
  • 2 medium oranges, peeled and sliced crosswise
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat broiler. In a small bowl stir together lemon peel, lemon juice, pepper, and garlic.

Place fish on the greased unheated rack of a broiler pan. Brush with half of the juice mixture. Broil 4 inches from the heat for 8-12 minutes or until fish begins to flake when tested with a fork, turning once and brushing with remaining juice mixture halfway through broiling.

To serve, cut each fish steak into 2 portions and transfer to dinner plates. Sprinkle with green onion. Serve with orange slices

My Thoughts:
This is definitely not one of my most favorite dishes, but it was not terrible. I never used any of the green onions, so unless you are a huge fan of them, I would leave them out. I used orange peel and lemon juice, and I don't know if using the same combination (i.e. orange peel and orange juice, or lemon peel and lemon juice) would make it better, but it is something to try in the future :) I served this with a salad, the orange slices, and whole grain rice.


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