As Marcus continues to make his way up to the California coast for Yes, Chef, he’ll be stopping to demo in the culturally vibrant city of Oakland at the world famous Camino Restaurant. This rustic and earthy eatery churns out delectable dishes from a wood-burning oven and seats guests at beautifully carved tables under iron chandeliers. Camino’s fluctuating menu allows the chefs to constantly experiment with the freshest ingredients and prepare dishes that keeps guests coming back for the latest and most creative additions.
For the months of June and July Camino is featuring Kebab Mondays where their summertime offering of Lamb Brisket King Trumpet Mushroom Kofte Kebabs recipe (did you get all that?) comes courtesy of Camino chef and owner Russell Moore. As this special dish has become quite popular among diners, she specifies that the kebabs are served best with some garlicky fava beans or peas. Try out this incredible complexity of flavors at home and you’ll make culinary waves among your dinner guests.
To reserve a spot for this special demo event, call Camino Restaurant at (510) 547-5035
Calories per serving: 398 per serving
Prep time: 2 hrs
Cooking time: 20 mins
Total time: 2 hrs 20 mins
1 lb. boneless lamb shoulder
1/2 lb.king trumpet mushrooms
4 or 5 medium spicy chiles (New Mexico, Ancho, Chihuacle or some combination)
1 teaspoon cumin
1 teaspoon caraway
1 teaspoon coriander
1 black pepper
2 stalks green garlic pounded with a mortar and pestle
1 medium yellow onion
1 bunch mint (Persian or spearmint)
1 bunch cilantro
1 bunch chervil
1/2 bunch parsley
1. Cut the lamb and brisket into 1 inch cubes leaving as much fat attached as possible.
2. Cut the trumpet mushrooms in half lengthwise.
3. Tear the chiles in large pieces discarding the stems but keeping all the seeds and veins.
4. Toast all the dry spices in a cast iron pan until fragrant, Grind in a spice grinder along with the chiles.
5. Mix the mushrooms with a pinch of salt, a pinch of the ground spices and a teaspoon of the pounded garlic. Roast for 8 minutes in a 400 degree oven and set aside. At Camino we roast them by a wood fire but they will be fine without that.
6. Mix the lamb and brisket chunks with the rest of the spices, garlic, onion, salt to taste and grind with a ¼ inch plate in a meat grinder.
7. Roughly chop the cooled mushrooms and half of all the herbs and mix with the meat mixture. Fry a bit of the mixture and adjust seasoning. It should be pretty strongly seasoned because it is going with flat bread (smart people will make a sandwich out of the whole plate.)
8. Divide mixture into 3-4 oz. balls. Press the balls into oblong patties and put onto wooden skewers (unless you have the super cool sword-like things they have at Afghani restaurants). Put them in the refrigerator for a while to firm up.
9. Pull the kebabs out of the refrigerator at least 20min. before cooking. Grill over medium hot coals until done (they are good a little bit pink in the middle) and serve with yogurt, a lime, some flatbread that you made or bought and some chile relish that you made and all the rest of the herbs roughly torn in a big salady pile.