This month's recipe is submitted by Michael Keiner, Head Chef of Barrique's Market. Although he has been in the food industry for 20 years, he's been a chef for 13. Surf the web site
http://www.barriquesmarket.com and visit one of their 5 locations to purchase Ale Asylum beer. Bon appetit!
Hopalicious Lamb Kabobs
1 1/2 lbs. boneless lamb (leg or sirloin, cut into 1" cubes)
18 medium crimini mushrooms
1 cup Ale Asylum Hopalicious
6 oz. pineapple juice
2 Tbsp. olive oil
1 Tbsp. tamari
2 garlic cloves (smashed and chopped)
18 cherry tomatoes
18 green pepper squares (about 3 peppers)
18 red pepper squares
4-6 cups cooked basmati rice
2 oz. chopped fresh cilantro
1. Place lamb and mushrooms in a ceramic casserole dish.
2. Combine beer, pineapple juice, olive oil, tamari, and garlic. Pour over the lamb and mushrooms. Add more beer if needed.
3. Cover and refrigerate for 6 hours.
4. On each of the 6-12" skewers, alternate lamb cubes with mushrooms, tomatoes, green peppers and red peppers.
5. Grill skewers on a medium to low heat until meat is just warmed through and vegetables are just done.
6. Serve immediately on a bed of basmati rice and garnish with chopped cilantro.
