Recipe - Grilled Ground Lamb Kebabs

4 Guinea fowl legs
(may substitute normal
chicken)
One fourth cup Virgin olive oil
4 tablespoon Balsamic vinegar
1 tablespoon Honey
1 tablespoon Dry thyme leaves
1 cup Dried lentils
3 tablespoon Extravirgin olive oil
6 tablespoon Red wine vinegar; divided
1 tablespoon Freshlychopped rosemary
leaves
1 Celery rib; finely chopped
One half md Carrot; finely chopped
Salt; to taste
Freshlyground black pepper;
to taste
1 md Green apple; Granny Smith,
cored, seeded
3 tablespoon Dijon mustard
One half cup Extravirgin olive oil

Remove the bones from the guinea fowl legs. In a mixing bowl, stir together
One fourth cup virgin olive oil, balsamic vinegar, honey and thyme leaves. Add
guinea legs and allow to marinate overnight in refrigerator or for 2 hours
at room temperature. Preheat grill. Boil lentils in 3 cups water until
tender but "al dente". Drain and toss into saute pan with extravirgin
olive oil, 3 tablespoons of the red wine vinegar, rosemary, celery, carrot
and bring to boil. Remove from heat and season with salt and pepper. Allow
to cool to room temperature. Chop green apple into 1/2inch pieces and
place in blender. Add mustard and 3 tablespoons vinegar and blend until
smooth. With motor still running, drizzle in all extravirgin olive oil and
mix until smooth. Remove to a small bowl and set aside. Drain guinea legs
from marinade and pat dry. Place skinside down over hot part of grill and
cook until dark brown and crisp on skin side. Season with salt and pepper
and turn over and cook until just cooked through. Arrange lentils in center
of serving platter and then arrange the cooked guinea legs over the top.
Drizzle with apple vinaigrette and serve. This recipe yields 4 main course