The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Lamb

Tue Mar 22, 2016

Adana Kebabs

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Adana Kebabs

A couple weeks ago, the early spring weather and approaching Easter holiday got me in the mood for lamb, which lead to some seasonally appropriate yogurt- and mint-marinated lamb skewers. Those were mighty fine, but if you asked me what the most delicious lamb creation I grilled over the past year was, there's no doubt that these Turkish Adana kebabs took the cake.

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Tue Mar 8, 2016

Yogurt- and Mint-Marinated Lamb Skewers

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Yogurt & Mint Marinated Lamb Skewers

Man, time is moving fast. Relocating South has made winter a much shorter affair, and I feel like there should have been more suffering of cold and snow before the arrival of spring. But it's already happening, and with it I realized Easter is just a few weeks away. For me, Easter first and foremost means it's time to get my lamb on, which perfectly brings up these yogurt- and mint-marinated lamb skewers.

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Tue Dec 8, 2015

Turkish Minced Lamb Pide

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Turkish Lamb Pide

A few months before I left Astoria, a Turkish spot opened up right at the steps of the elevated Ditmars station I used daily, making it an easy destination that quickly became a regular for me. With the little amount of time I had to spend there, I was able to explore the vast majority of the menu that included various kebabs, shawarmas, manti, breads, and salads. One of the few items I hadn't experienced previously and instantly loved were the delicious pides—which are essentially like a pizza with a topping spread along an elongated football shape dough that's baked in a very hot oven. Of the variety of pides I was able to sample, I was most smitten with the minced lamb version and decided I wanted to try to make it at home since it's not something I can get quite as easily here in Durham.

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Tue Aug 11, 2015

Orange and Leek Loukaniko

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Loukaniko

One thing I'm missing from my old base of Astoria, Queens is all the great loukaniko. Now strictly speaking, loukaniko is a Greek term for pork sausage, but it most commonly refers to orange-spiced sausages, for which every restaurant in the neighborhood seems to have its own unique recipe. These variations span a spectrum of seasonings like fennel, coriander, oregano, thyme, and marjoram; some are made from pork, others lamb, and still others, a combination of the two. You'll find loukanika either fresh or cured, partially dried, or even, occasionally, smoked. But one common thread between all their magnificent iterations is that they're almost always grilled, usually until they develop a nicely charred, crispy casing.

With so many top-notch loukaniko choices around every corner, I never saw much point to making my own. But eventually, inspiration struck, and I became determined to make a sausage that would capture my favorite traits of the very best loukaniko sausages in Astoria. To kick things off, I took some cues from cook and writer Hank Shaw to get me started on the right path.

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Tue Aug 4, 2015

Sheftalia (Cypriot Sausages)

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Sheftalia

I love making sausages. Or rather, I've loved making sausages ever since I made the upgrade from my KitchenAid sausage stuffer to a true vertical stuffer—one that transforms sausage-stuffing into a simple, almost effortless chore. I've created a lot of sausage recipes and over the years my links have only improved. As much as I hope those beautiful images of chorizo, merguez, and tomato and basil chicken sausages will influence others to try their hands at sausage making, I know the investment in both time and expense is likely more than the average home cook can or will take on. I always finish with a disclaimer that all my sausage recipes can be formed into patties rather than stuffed, but let's face it: an uncased sausage just isn't the same.

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