A neighborhood pool-hopping adventure in high school turned into an unfortunate experience for chef/owner William Kovel of Cambridge’s Catalyst, who helped himself to one property’s vegetable garden. “I ate a bunch of raw green peppers like apples, right off the plant. When I got home, I ended up getting really sick,” he says. “I think it is the memory of getting sick that keeps me away.” Kovel finds the smell of raw green peppers so distinctive he even picked it up in cabernet franc when he was studying for his sommelier exam. But he says roasting the vegetable makes all the difference for use in dishes like his lamb kebabs with green harissa. “Roasted with the addition of jalapeno pepper, spices and herbs, it makes a beautiful green sauce,” one perfect for pairing with grilled ground lamb. But still, he adds, “You will not find them on my salad for lunch!”
For the green harissa:
4 green peppers
1 jalapeno pepper
1 cup salt
1 cup sugar
1-2 lemons
1 bunch mint
1 bunch parsley
2 cloves garlic
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
1/2 tablespoon crushed red pepper flakes
1 cup olive oil
- · On a hot grill or in an oven, roast the green peppers and jalapeno pepper until the skins blister and blacken. Reserve in a bowl and cover tightly with plastic wrap or a clean towel. Let sit for 10 minutes and then peel the skin off using a clean towel. Remove the stems and seeds.
- · Bring a pot of water to boil and add the salt and sugar. Blanch the lemons in the water for 30-45 seconds and shock in an ice bath. Slice the lemons 1/4-inch thick, discarding seeds, and grill gently until marks form.
- · Combine the peppers, herbs, garlic and spices in a food processor and pulse until all ingredients are well chopped and mixed. Transfer to a bowl that is set in another bowl filled with ice. Roughly chop the charred lemon slices and stir into the harissa while slowly drizzling in the olive oil. Season with salt and pepper to taste.
For the lamb kebabs:
2 tablespoons red wine vinegar
2-3 ice cubes
2 pounds ground lamb
1/4 cup parsley, finely chopped
2 tablespoons mint, finely chopped
1/4 cup onion, minced
2 tablespoons garlic, minced
1 tablespoon crushed red pepper or aleppo chili flakes
Zest of 1 lemon
2-3 tablespoons salt
1 tablespoon pepper
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
- · Combine vinegar and ice cubes and chill. Combine the rest of the ingredients in a stand mixer with a paddle attachment. Mix on low, slowly adding in the vinegar until the mixture becomes sticky and looks almost creamy. Divide into 2-ounce balls and form into log shapes. Grill to desired doneness and top with green harissa. Garnish with a charred lemon if desired.
Eat Your Veggies!
By Sarah Hagman & Meghan Kavanaugh | Photo Credit: Brian Samuels | Feb. 10, 2017
A neighborhood pool-hopping adventure in high school turned into an unfortunate experience for chef/owner William Kovel of Cambridge’s Catalyst, who helped himself to one property’s vegetable garden. “I ate a bunch of raw green peppers like apples, right off the plant. When I got home, I ended up getting really sick,” he says. “I think it is the memory of getting sick that keeps me away.” Kovel finds the smell of raw green peppers so distinctive he even picked it up in cabernet franc when he was studying for his sommelier exam. But he says roasting the vegetable makes all the difference for use in dishes like his lamb kebabs with green harissa. “Roasted with the addition of jalapeno pepper, spices and herbs, it makes a beautiful green sauce,” one perfect for pairing with grilled ground lamb. But still, he adds, “You will not find them on my salad for lunch!”
Lamb Kebabs with Green Harissa
For the green harissa:
4 green peppers
1 jalapeno pepper
1 cup salt
1 cup sugar
1-2 lemons
1 bunch mint
1 bunch parsley
2 cloves garlic
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
1/2 tablespoon crushed red pepper flakes
1 cup olive oil
For the lamb kebabs:
2 tablespoons red wine vinegar
2-3 ice cubes
2 pounds ground lamb
1/4 cup parsley, finely chopped
2 tablespoons mint, finely chopped
1/4 cup onion, minced
2 tablespoons garlic, minced
1 tablespoon crushed red pepper or aleppo chili flakes
Zest of 1 lemon
2-3 tablespoons salt
1 tablespoon pepper
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
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