Grilled Lamb Chops With Tabouli - Beef Tenderloin Kabob With Hummus And Minted Yoghurt
From luisascatering 16 years ago
- 8 minutes to make
- Serves 2
Inspired by a winning dish from Stefan Richter on Top Chef. Don't be intimidated by the long list of ingredients; you can make the hummus, yoghurt, mint oil and the couscous salad a day in advance. We had this for dinner tonight and we have to say. Read more .. it's one of the best dishes I have ever made :-) See less
Ingredients
- Hummus: shopping list
- 1/2 can organic chickpeas, drained and washed shopping list
- 1 lemon, juice and zest shopping list
- 1/4 cup olive oil shopping list
- 2 T fresh parsley, chopped shopping list
- 1 garlic clove shopping list
- pinch of cayenne shopping list
- kosher salt, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Middle Eastern Yoghurt: shopping list
- 3 T english cucumber, brunoise shopping list
- 6 T yoghurt (I like Greek style) shopping list
- 1/4 T fresh oregano shopping list
- kosher salt and freshly ground pepper shopping list
- 1 T red onion, brunoise shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- parsley couscous Salad: shopping list
- 4 T each parsley & mint leaves, minced shopping list
- 1 cup plain couscous, cooked shopping list
- 1 tsp sesame oil shopping list
- kosher salt and freshly ground pepper shopping list
- 1 T chardonnay vinegar shopping list
- 2 T olive oil shopping list
- 2 T toasted pine nuts shopping list
- 1 lemon, juice and zest shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Lamb Chops: shopping list
- 4 lamb rib chops, frenched (just ask your butcher to do this) shopping list
- 1/4 tsp fennel seed shopping list
- 1/4 tsp cumin shopping list
- 1/4 tsp cinnamon shopping list
- 1/4 tsp coriander shopping list
- 3 T olive oil shopping list
- 2 garlic cloves shopping list
- kosher salt and freshly ground pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- beef Kabob: shopping list
- 8 1/2-inch cubes of beef tenderloin shopping list
- 8 baby cipollini onions, pre-roasted (or pearl onions) shopping list
- 4 skewers shopping list
- kosher salt and freshly ground pepper shopping list
- 1/4 tsp cumin shopping list
- 2 T olive oil shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- mint Oil: shopping list
- 2 T mint, julienne shopping list
- 1 T oregano julienne shopping list
- 4 T olive oil shopping list
- kosher salt and freshly ground pepper shopping list
- zest and juice of 1 lemon shopping list
How to make it
- Hummus: Blend all ingredients in food processor until smooth (add a little water if too thick). Place in fridge until ready to serve.
- Middle Eastern Yoghurt: Mix all items together and place in fridge until ready to serve.
- Parsley Couscous Salad: Mix all items together and place in fridge until ready to serve.
- Lamb Chops: Marinade lamb with all spices and oil. Sear on a hot charcoal grill 2-4 minutes, each side.
- Beef kabob: Skewer meat and onions and marinade with all the spices and the oil. Sear on a hot charcoal grill 2-4 minutes, each side.
- Mint Oil: Mix together and set aside until ready to serve.
- To assemble: On a rectangle/square large serving platter, place a dollop of hummus on one side and a dollop of the yoghurt on the other. Fill a small ramekin with the couscous, pack down and invert in the center (between the hummus and the yoghurt). On the side with the hummus, place 2 lamb chops and garnish with parsely. On the side with the yoghurt, place 2 beef kabobs and garnish with mint oil.
The Rating
Reviewed by 8 people-
The photo looks 3D I could grab the bone of the lamb chop off the screen. The whole presentation is mouth watering.
trigger
in loved it
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Luisa, the picture is as beautiful as the recipe suggests...great presentation!
angelinaw
in St Louis loved it
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Every component comes together so beautifully and harmoniously - and the presentation is stunning. Great offering as always, Luisa - thanks so much.
lunasea
in Orlando loved it
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