Lamb is an Aussie favorite, and over 90 percent of Australian sheep are grassfed. Most recipes for lamb kebabs call for an overnight marinade. But we prefer a technique called “dry brining.” Meat is seasoned with salt, which mixes with the meat’s natural juices on the surface through osmosis and is then absorbed into the […]
Even carnivorous types crave a well-made vegetarian burger from time to time. I love the combination of quinoa, a protein-rich grain related to amaranth, spinach that is cultivated by small farms in the Andes, and black beans. If desired, you can transform this into a vegan burger by employing an egg substitute and vegan cheese. […]
Traditional souvlaki is, of course, meat grilled on skewers. This version of one of my favorite recipes is perfect for those times when you can’t get to the grill but want to taste souvlaki’s deep, rich spices. Besides the traditional way of serving souvlaki on a pita with tzatziki sauce, this chicken is delicious over […]
Highly spiced lamb merguez is traditionally a dish from North Africa, just across the Mediterranean from Spain. To add a Spanish influence, orange zest is included with the other aromatics, and the finished meatballs are drizzled with a citrus sauce. Ingredients For the spice mix: For the herb-lemon sauce: For the meatballs: Directions Step 1 […]
