World-renowned chef Daniel Humm has partnered with Victorinox cutlery (his professional cutlery of choice) to create a video tutorial on Lamb Skewer tips and tricks. Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York City and was awarded 2010 Best Chef: New York City by the James Beard Foundation.
PROVENÇAL LAMB SKEWERS
Serves 4, 2 skewers per person,
6 cloves of minced Garlic
¼ Cup Thyme leaves
1 ½ Cups Extra Virgin Olive Oil
2 Tablespoons of Kosher Salt
1 Tablespoon of Fresh Ground Pepper
2 one pound Lamb Loins
3 large diced medium Red Onions
16 Cherry Tomatoes
16 large Fresh Basil Leaves
16 pitted Picholine Olives
4 large diced Red Bell Peppers
1 Tablespoon Lemon Zest
2 Teaspoons picked Thyme leaves
2 Teaspoons chopped Parsley
Extra Virgin Olive Oil, as needed
Kosher Salt and Freshly Ground Pepper, as needed
Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl. Whisk well to combine.
Cut the lamb loins into 1 inch cubes. Place in bowl metal bowl with marinade. Add vegetables and mix gently to coat lamb and vegetables well with marinade. Cover with plastic wrap and marinate in fridge for 1 2 hours.
Using 10 metal skewers begin to build skewers as desired. It should approximately be 2 -3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell pepper. Grill to desired temperature.
Combine lemon zest, thyme leaves and chopped parsley in small bowl. Sprinkle over grilled skewers. Drizzle with olive oil and season with salt and pepper as needed.