SALSA SKEWERS RECIPES

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LAMB SKEWERS WITH SALSA VERDE RECIPE - SEAMUS MULLEN ...



Lamb Skewers with Salsa Verde Recipe - Seamus Mullen ... image

Chef Way Seamus Mullen marinates leg-of-lamb pieces in a mix of more than 10 ingredients (including saffron and Spanish paprika), many of which he also uses to make the accompanying salsa verde.Easy Way Save a step and marinate the lamb in a bit of the salsa verde. More Lamb Recipes

Provided by Seamus Mullen

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 12

¼ cup packed mint leaves
¼ cup packed flat-leaf parsley leaves
¼ cup snipped chives
2 tablespoons very finely chopped shallot
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon crushed red pepper
Salt
¾ cup extra-virgin olive oil
1?½ teaspoons smoked sweet paprika
1 teaspoon ground cumin
1?½ pounds leg of lamb (cut into 1-inch pieces)

Steps:

  • In a food processor, combine the mint, parsley and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper and a pinch of salt and process until finely chopped. Add the olive oil and process the salsa verde until smooth.
  • Transfer half of the salsa verde to a small bowl. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours.
  • Light a grill or preheat a grill pan. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat. Serve the lamb skewers with the salsa verde.

CHICKEN SKEWERS WITH MEYER LEMON SALSA RECIPE | EPICURIOUS



Chicken Skewers with Meyer Lemon Salsa Recipe | Epicurious image

This versatile salsa also pairs well with scallops or roast fish.

Provided by The Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 15

8 Meyer lemons
1/2 cup finely chopped English hothouse cucumber
3 tablespoons thinly sliced scallions, divided
1 serrano chile (with seeds), finely chopped
Pinch of sugar
1 Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2" pieces
1 Freshly ground black pepper
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup plain whole-milk yogurt
1 tablespoon vegetable oil
2 garlic cloves, coarsely chopped
1 teaspoon cracked coriander seeds
1 teaspoon turmeric (optional)
12 metal skewers

Steps:

  • Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
  • Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
  • Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
  • Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.

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