Recipes

Brown & Jenkins Coffee Roasters

Organic Espresso Lamb Kabob

• 2 large garlic cloves, minced
• 1 tsp salt2 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1/2 cup double-strength brewed Organic Espresso Roast
• 2 tbsp red wine (from Boyden Valley Winery & Spirits perhaps!)
• 1 1/2 tsp fresh rosemary, minced
• 1/2 tsp fresh ground pepper
• 1 1/2 lbs boneless lamb cut into 2 inch cubes
• Pineapple wedges
• Red or green pepper wedges, or both
• Yellow and red cherry tomatoes
• Bermuda onion wedges
• Fresh rosemary sprigs for garnish, if desired 

• In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee, red wine, rosemary and pepper.
• Toss in the lamb cubes. Cover the bowl and refrigerate to allow the meat to marinate for several hours or overnight. 
• Remove the lamb from the marinade and set the liquid aside for basting. 
• Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers. 
• Grill over hot coals for 12 to 15 minutes, basting with reserved marinade and turning frequently. 
• Serve on a shallow bed of fresh rosemary for a dramatic presentation, with rice pilaf as a side dish. 
• Variations:- Experiment with flavors. Substitute apples and zucchini for some of the vegetables.