Spiedini, the Italian word for small pieces of skewered meats, comes from spiedo, or spit, and they are tasty little bites, here paired with peaches and tomatoes. You don’t often see those fruits together, but they’re refreshing in a salad with cucumber, mint, and basil. After grilling the skewers, toast thick slices of bread to go with them.
|Grated rind of 1 lemon|
|Juice of 2 lemons|
|1||clove garlic, finely chopped|
|Salt and black pepper, to taste|
|1||tablespoon chopped fresh rosemary|
|¼||cup olive oil|
|3||pounds boneless shoulder or leg|
of lamb, cut into 1½-inch cubes
|3||red, yellow, or orange bell peppers|
(or a mixture), cored and cut into
1. Have on hand 14 metal or bamboo skewers (10 inches long). If using bamboo skewers, soak them in water for 20 minutes.
2. In a bowl large enough to hold all the lamb, whisk together the lemon rind and juice, garlic, salt, black pepper, rosemary, and olive oil. Add the lamb and toss well. Cover and refrigerate for at least 1 hour, or for as long as overnight.
3. On each skewer, alternate lamb and bell pepper.
4. Light a charcoal grill or turn a gas grill to medium-high. Place the skewers on the grill and cook for 2 minutes on a side for pink meat; 2 minutes longer for well done meat. (Slice into meat to check for doneness.)
|6||thick slices country-style bread|
|2||tablespoons olive oil|
|1||clove garlic, halved|
1. With a pastry brush, brush bread on both sides with oil.
2. Set on the grill and toast for 1 minute on a side, or until golden (the inside will still be a bit chewy). Use the cut side of garlic to scrape over the slices.
|2||tablespoons red wine vinegar|
|Salt and pepper, to taste|
|3||tablespoons olive oil|
|2||large tomatoes, halved crosswise, seeds squeezed out, and cut into ¾-inch pieces|
|1||cucumber, peeled, seeded, and cut into ¾-inch pieces|
|3||peaches, peeled and cut into ¾-inch pieces|
|2||sprigs fresh mint, leaves torn into|
|2||sprigs fresh basil, leaves torn into|
1. In a salad bowl, whisk together the vinegar, salt, and pepper. Gradually whisk in the oil.
2. Add the tomatoes, cucumber, peaches, mint, and basil to the dressing. Taste for seasoning and add more salt and pepper, if you like. Serve the skewers with the salad and bread.