Pinxtos Morunos Grilled Lamb Marinated In Cumin Lemon And Saff Recipes

Steps:

• Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
• Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
• Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
• In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
• Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
• Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
• Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.

Steps:

• For the hummus: Combine the garlic, peppers, tahini, lemon juice, pinto beans, 3/4 tablespoon salt and 1 teaspoon pepper in a food processor. Turn the machine on and drizzle in the olive oil through the feed tube. Puree until very smooth.
• For the chicken chicharrones: Preheat the oven to 350 degrees F.
• Lay the chicken skin out flat in a single layer on a baking sheet. Bake until slightly crispy and most of the fat has rendered, 20 minutes.
• Heat the oil to 325 degrees F in a deep, heavy pot or cast-iron skillet (see Cook's Note). Place a few skins at a time into the hot oil and fry until golden brown and crispy, about 4 minutes per side. Using tongs, transfer the skin to a paper towel-lined baking sheet. Season with salt while hot.

Steps:

• Combine all marinade ingredients well.
• Marinate lamb in Moruno marinade overnight in the refrigerator;.
• skewer cubes and sear over medium heat for one minute on each side, or until desired doneness; serve with coarse sea salt.

Steps:

• Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
• Add olive oil and lemon juice or vinegar and mix well.
• Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
• Put skewer in a container and top with marinade.
• Let marinate for 2-3 hours, turning every once in a while.
• Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
• Serve with lemon wedges and cilantro.
• Note: These can be done in the oven too-375° for 15 minutes (about), turning once.