The middle of winter is the best time to think about grilling outside. I grill year round, but it’s never too early to think about the warm weather, a chilled beverage, and some beautifully grilling meats over the hot coals. Skewers are the perfect vessel and you can be very creative. Here are a couple of really fun recipes.
Sweet and Spicy Bacon with Scallion – Ginger Relish
These beauties need to be attended to go the entire time they are on the grill to minimize the rocks. Be patient and you will be rewarded. If you try to rush them, they’ll burn to a crisp.
6 scallions, thinly slice
1 Serano chile, thinly slice
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon finely grated peel ginger
1/2 teaspoon light brown sugar
Bacon and assembly-
Vegetable oil (for grill)
2 tablespoons honey
2 tablespoons sambal oelek
1 tablespoon rice vinegar
1 teaspoon sriracha
1/2 pound thick cut bacon
Lime wedges (for serving)
(8) 8”-12” long metal skewers
Relish: toss scallions, chile, lime juice, oil, ginger, & brown sugar in a medium bowl. Season with salt, mix and reserve.
Prepare grill for medium high, indirect heat (for a charcoal grill, bank calls on one side of the grill. For a gas grill, leave one or two burners off) oil grate. Combine honey, sambal oelek, vinegar, and sriracha in a small bowl. Set glaze aside.
Thread bacon onto 6 to 8 skewers, folding back and forth in accordion style. Grill over indirect heat, turning every minute or so or until browned and crisp, 10 to 12 minutes. Base with reserved glaze turning every 30 seconds or so, until lacquered and slightly sticky, about three minutes (move to and even cooler spot if needed to keep glaze from scorching). Serve bacon with relish and lime wedges, Enjoy!
Do ahead: glaze can be made one week ahead covered and chilled in the refrigerator.
Cumin-Chile Lamb with Garlic Yogurt
1 clove garlic, grated
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
Kosher salt and freshly ground pepper to taste
2 tablespoons cumin seeds
1 teaspoon black pepper corns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil ( for grill)
1 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
Finally grated lemon zest, for serving
To make yogurt stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine. Season with salt and pepper. This can be made three days ahead. Cover and chill.
Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar and spice mill or with the mortar and pesto until only a few whole spices remain.
Prepare a grill for medium high in direct heat (for a charcoal grill, bank calls on one side of the grill. For a gas grill, leave one or two burners off).
Oil grates. Thread lamb on to 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed. Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grilling continue to cook lamb until desired doneness, about 4 minutes longer for medium rare.
Top garlic yogurt with cracked black pepper and a little lemon zest. Serve along side the lamb. Enjoy!