an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, April 24, 2013
I came to camping later in life--post childhood yet pre-children. It's been a terrific way of seeing the least seen: Anza-Borrego, Bryce Canyon, King's Canyon, Joshua Tree. And now that we're almost post-children, there's so much more space in the car for firewood and food.
2lbs cubed lamb, sized for a skewer
(preferably from the leg, as it will cook more quickly and tenderly)
Place cubed meat in a ziploc bag. Add two cloves minced garlic, a teaspoon of dried rosemary, lemonzest, a squeeze of lemon juice, and a quarter cup of olive oil. Marinate for at least an hour before placing onto skewers. Grill 4 minutes a side, or until meat is medium rare.
While the meat is marinating and the grill hot, skewer red onions and chunks of red peppers. Grill until slightly charred on each side. I like warming them up on the grill a bit just before serving.
Scatter arugula over your plates. Top with your skewered meats and vegetables.
Afterwards gather round the campfire and sing U2 hymns.