Posted by Stephanie Meyer on Jun 10, 2006 at 11:12am

Sinful Saturday morning, just John and me, hanging, reading, drinking coffee, listening to tunes, chatting…we even had artichokes, garlic toast, and a bit of sauteed ham for brunch. NICE! Eventually I’ll move on to some form of exercise, a shower, and Nathan’s baseball game… But not quite yet. No swimming today, it’s downright chilly out there, brrrr. Which makes holing up here in the house with our brunch and books seem so particularly cozy, I’m sure. Yawn. Stretch. Time to pad back over to my perch, finish off my coffee, and lazily prepare to move on with my day. Prrrr…

I was rousted from my stupor first by Nathan, picking up his baseball stuff, and then by Suz and Kim, who showed up in Phat Thunder (Suz’s new Scion) to go for a spin. I hopped in, in my jammies, which didn’t matter one bit ‘cuz Kim was in her jammies too – right on! We cruised around the ‘hood, checking out Suz’s sweet new ride, very comfy, I must say. Yay for Suz finally getting her car!

For dinner I’m planning ground lamb skewers, grilled, with warm pita and yogurt sauce. I’ll check back with a recipe if it rocks…

Well, I think the lamb skewers are fabulous, in, as I said, a warm pita, with yogurt sauce, hot peppers, and chopped tomatoes…mmm… But I have to confess, John and Nathan…not so much. John hates anything in the realm of a meatball, so I wasn’t that surprised about his reaction. Nathan, however, loves meatballs, and Greek anything, so I thought he’d dig it. But he was disappointed it wasn’t my usual “Greek” dinner of lemon chicken, eggplant spread, olives, and pita. Sigh. I’ll still post the recipe, because I thought it was delicious. Then you can decide.

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  1. By Stephanie on June 11, 2006 at 8:11PM

    Grilled Ground Lamb Kebabs
    Adapted from Bon Apetit 1995
    Serves 4

    1 lb. ground lamb
    ½ medium onion
    ½ c. chopped fresh parsley
    ¼ c. chopped fresh mint
    4 garlic cloves, chopped
    1 tsp. salt
    ½ tsp. ground black pepper
    ½ tsp. paprika
    ½ tsp. cayenne pepper
    3 Tbsp. olive oil
    12 bamboo skewers
    1 Tbsp. olive oil

    Yogurt Sauce (recipe below)

    Soak bamboo skewers in water for 30 minutes. Put lamb in a medium bowl. Combine onion, herbs, garlic, salt, peppers, and olive oil in the bowl of a food processor. Process to a chunky puree, and stir gently into the lamb (reserve processor for yogurt sauce, below). Preheat grill (medium-high heat). Drain skewers. Form generous ¼ c. lamb mixture into 3-inch sausage shapes around center of each bamboo skewer. Brush skewers with remaining oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with yogurt sauce.

    Yogurt Sauce
    8 oz. plain yogurt
    1 tsp. salt
    ½ medium onion
    ¼ c. chopped fresh mint

    In a small bowl, stir together the yogurt and salt. In the bowl of a food processor, puree onion and mint until finely chopped. Stir into the yogurt mixture. Serve with kebabs, above. Chill leftover sauce.