Lamb Kebabs
These Meditteranean flavored kebabs are great for a Medditeranean plate or bowl, Gyros, or to add in a curry. Adapted from a recipe found in Food & Wine Magazine. www.mostdeliciouslife.com
Equipment
- Kebab skewers
Ingredients
- 1 onion, cut in large chunks
- 1 clove garlic, peeled 1 Tablespoon minced
- 1 lemon, zested about ½-1 teaspoon
- 1 lemon, juiced about 3 Tablespoons
- 1 teaspoon allspice, ground
- 1 Tablespoon Kosher salt
- 1 pinch saffron threads optional
- 2 Tablespoons olive oil
- 2 pound lamb loin roast, trimmed, and cut into 1 inch cubes
Instructions
- Prepare the lamb by trimming off excess fat, and cutting into 1 inch cubes.
- Put the rest of the ingredients into a blender. Blend until pureed.
- Place the lamb into a gallon sized ziploc bag. Pour the marinade into the bag over the lamb. Seal the bag, with as little air as possible left in the bag. Manipulate and turn the bag till the lamb pieces are all coated. Place in the regrigerator and marinate for 6-12 hours.
- If the skewers you are using are wood, then set them in long shallow dish with water for at least an hour.
- Thread about 5 pieces of lamb onto each skewer, leaving some space between the pieces.
- Spray cooking oil or rub oil on the grill. Place the lamb skewers onto a preheated grill. Cook for 5-8 minutes on each side or untill they are lightly charred, and slightly firm when you press on them.
- Remove from grill. You can serve on the skewers, or remove all the meat into a large bowl for people to dish up from there.