Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 4 1/2 pounds (2 k) kid or lamb, chopped into pieces.
- A bunch of fresh oregano
- To season: Olive oil
- Strong red wine vinegar
- Salt & freshly ground pepper
Preparation:
Build a fire in your barbecue -- charcoal is best, though gas will work if that's what you have -- and in the meantime, mix olive oil, vinegar and salt to taste in a bowl.When the coals have caught and are hot but not searing -- you should be able to hold your hand above them at grill height for 6 to 7 seconds -- set the pieces of meat on the grill and baste them with the condiment, using the bunch of oregano as a brush. Turn them frequently, basting when you turn them.
Exactly how long to cook them depends upon your fire and your preference; Italians generally cook lamb until it is well done, and I have found I prefer it that way. In any case, serve them hot.
A wine?
Rivera's Rupìcolo Castel del Monte DOC would be nice.
Yield: 6 servings Calabrian grilled kid.
