| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 685 | 51g | 14g | 21g |
| sugars | fibre | protein | salt |
| 10g | 4g | 39g | 1.3g |
Every time I bite into the juicy goodness that is the Lamb Kebabs with Persian Hogweed Marinade, I’m transported back home to the heartland of Nebraska. Although not your typical Midwestern fare, the robust flavors and home-cooked feel of this dish embraces the spirit of heartland cooking that I hold dear. 
The Inspiration Behind the Recipe
Growing up surrounded by the endless cornfields and pasture lands fueled my deep-seated love for hearty food that fills the belly and heart with warmth. Having spent countless hours in my mother’s kitchen, absorbing the intoxicating kitchens and learning the timeless art of Midwestern cooking, my culinary journey actually took a detour to the lands of the Middle East when I first encountered Lamb Kebabs with Persian Hogweed Marinade.
Unveiling the Health Benefits
The savory lamb in this recipe is a powerhouse of protein, vitamin B12, and iron, crucial for optimum health and strength. The star ingredient, Persian hogweed, commonly known as Golpar, is not only a provider of great earthy flavor, but also a sacred herb in Persian medicine. It’s known for its digestion-friendly properties and its antioxidants benefits.(source). The medley of fresh bell peppers and onions are rich sources of vitamin C and flavor. To top it off, the flavorful marinade combines heart-healthy olive oil, immunity-boosting garlic, and the sweet kiss of honey.
Recipes like this make me yearn to share them with family, with large gatherings around a table. Nothing would please me more than seeing my own children one day, reaching out for seconds of my Lamb Kebabs with Persian Hogweed Marinade.
Fusion Pairings
While Lamb Kebabs with Persian Hogweed Marinade is a complete meal on a skewer, it works wonders with sides like warm pita bread and a refreshing tabbouleh salad. Want something truly unique? Try pairing it with a Midwestern corn casserole for an international twist to our hearty cuisine. This recipe also reminds me of another favorite: beef stew. Imagine, these tender lamb kebabs after a generous serving of beef stew on a cool evening.
I hope you too, find comfort and joy in the flavours of this fusion recipe and embrace that beautiful amalgamation of cultures that food allows us. Happy cooking!
What You’ll Need
- 2 pounds of lamb shoulder, cut into cubes
- 2 cups of Persian hogweed (golpar), finely chopped
- 1 cup of lemon juice
- 4 cloves of garlic, minced
- 1 cup of olive oil
- 1 tablespoon of ground black pepper
- 1 tablespoon of salt
- 2 tablespoons of honey
- 3 bell peppers, cut into large chunks
- 2 large onions, cut into large chunks
- 6 skewers, soaked in water for at least 30 minutes if wooden
Method
Step One
Prepare the marinade by combining the Persian hogweed, lemon juice, minced garlic, olive oil, ground black pepper, salt and honey in a large bowl. Stir until all the ingredients are well mixed.
Step Two
Place the cubed lamb shoulder into the marinade, ensuring all pieces are fully coated. Cover the bowl and let the lamb marinate for at least 2 hours, or preferably overnight in the refrigerator.
Step Three
After marinating, remove the lamb from the fridge and let it come to room temperature. In the meantime, prepare your grill or barbecue for direct grilling over medium heat.
Step Four
Take the skewers and thread the lamb, bell peppers and onions alternately onto each one, until all pieces are used. Remember to leave space at the ends of each skewer to handle them while cooking.
Step Five
Place the skewers on the grill. Cook for about 10-15 minutes, regularly turning to ensure even cooking. Baste the skewers occasionally with the reserved marinade to keep them moist and flavorful.
Step Six
Remove the kebabs from the grill once the lamb is cooked to your liking and the vegetables are tender. Let the kebabs rest for a few minutes before serving, to allow the juices to redistribute throughout the meat.
Step Seven
Your Lamb Kebabs with Persian Hogweed Marinade are now ready. Serve it hot with a side of salad, or over a bed of steamed rice and enjoy this tangy and delicious recipe.
