Magazine article Sunset

Week Night Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Week Night Cooking: Recipes in 30 Minutes or Less

Article excerpt

[ILLUSTRATION OMITTED]

GRILLED LAMB KEBABS
with PISTACHIO-MINT SALSA

SERVES 4 TO 6 / 30 MINUTES

An unusual salsa, made with easy-to-find Middle
Eastern ingredients, transforms ordinary kebabs into
something exotic. You'll need 4 to 6 metal skewers
(10-inch size) for the lamb.

1  tbsp. honey
2  large garlic cloves, minced
1  1/4 tsp. kosher salt, divided
10 tbsp. extra-virgin olive oil, divided
1  1/2 lbs. boneless leg of lamb (sometimes sold as stew
    meat), any fat trimmed and meat cut into 2-in. pieces
1/4 cup fresh mint leaves
1/4 cup flat-leaf parsley leaves
1/3 cup plain kefir* or Greek yogurt
1/2 cup shelled, toasted pistachios
2 cans (15 oz. each) cannellini or other white bean,
rinsed and drained

1. Heat a grill to high (450[degrees] to 550[degrees]). Combine honey,
garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl.
Add lamb and mix to coat well. Thread lamb onto
skewers.

2. Meanwhile, put mint, parsley, kefir, pistachios,
1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor.
Pulse until pistachios are finely chopped,
about 1 minute.

3. Put cannellini in another medium bowl. Mix in
1/2 cup pistachio mixture and remaining fi tsp. salt.

4. Grill lamb until done the way you like, about 10 minutes
for medium, turning once. Remove from heat.
Spread beans on a platter and arrange lamb skewers
on top. Spoon remaining pistachio sauce over lamb.

* Kefir is a tart beverage made with fermented milk. Look
for it near the yogurt.

PER SERVING 598 Cal., 53% (317 Cal.) from fat; 36 g protein; 35 g fat
(7.3 g sat.); 37 g carbo (7.8 g fiber); 394 mg sodium; 84 mg chol.
GF/LS

STEAK SALAD
with TOMATO
and GLUE CHEESE

SERVES 4 / 30 MINUTES

Fast-cooking and flavorful,
skirt steak is made for weeknight
dinners. The steak
starts out quite large; cutting
it into three pieces before
grilling helps it cook even
more quickly.

2 tbsp. whole-grain mustard
3 dashes Worcestershire sauce
1 tsp. balsamic vinegar
1/4 tsp. each kosher salt and
  pepper
1 lb. skirt steak, cut into 3 pieces
5 oz. arugula
1 pint cherry tomatoes, halved
3/4 cup chopped celery
2 green onions, chopped
3 oz. blue cheese, crumbled
2 tbsp. lemon juice
1/4 cup extra-virgin olive oil

1. Heat a grill to high (450[degrees] to
550[degrees]). Mix mustard, Worcestershire,
vinegar, salt, and
pepper in a medium bowl.
Add steak, tossing to coat.

2. Grill steak, turning once
halfway through, until done
the way you like, 6 to 8 minutes
for medium. … 
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