In honor of Caribbean Heritage Month, we would like to highlight some of our favorite Caribbean dishes from our favorite celebrity chefs, such as….
Joey Altman is a television host, cookbook author, restaurant consultant, food & wine educator and public speaker. As a chef he connects his skill with helping organizations define and refine concepts, organize strategies to execute and create the systems to maintain a successful and sustainable operation. Check out his recipe for Caribbean Grilled Lamb Skewers With Long Beans here!
¾ cup extra-virgin olive oil
1/3-cup fresh lime juice
2 tablespoons grated lemon zest
6 garlic cloves, minced
1-tablespoon cumin seed
1-tablespoon chili powder
1-tablespoon curry powder
1-teaspoon cayenne pepper
Freshly ground black pepper
2 jalapeno peppers, minced
3 pounds boneless lamb loin or well-trimmed leg, cut into 1-inch cubes
1 pound long beans, tips removed, left long or cut into 3-inch segments (or substitute green beans)
2 teaspoons unsalted butter
1. Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.
2. To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.
3. Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
4. While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Saute beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1-teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.
5. Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.
6. To serve, place long beans to the side, and lay skewers across them.
Want more recipes?
…then check out other dishes in honor of Caribbean Heritage Month from Chef Curtis Aikens!
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