Yields5 ServingsActive Time30 minsMarinating Time4 hrsTotal Time4 hrs 30 mins
AuthorOaktown Spice Shop

If you keep some flavorful seasoning blends on hand, putting together a meat marinade can be a grab-and-go affair. Oaktown Spice Shop in Oakland, California, shared one of their favorite combinations. The marinating time is flexible, and you can cook the meat on an outdoor grill or a grill pan in the kitchen. You’ll need 10-in. bamboo skewers.

How to Make It

1

Prepare lamb: Sprinkle lamb with salt. In a bowl, whisk together olive oil and seasoning blend. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.

2

Make tahini sauce: In a bowl, whisk together tahini with 6 tbsp. water, the lemon juice, garlic, and salt. Chill until used (up until next day).

3

About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat and tahini sauce stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.

4

Thread lamb onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.

5

Sprinkle skewers with parsley and serve with tahini sauce, lavash bread, onion, and tomatoes.

* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. Buy the seasoning blend at oaktownspiceshop.com, or combine equal parts ground cumin, garlic powder, flake salt, urfa biber chile flakes, black pepper, dill weed, and sumac.

Ingredients

Lamb and Marinade
 1 ½ lbs boned lamb shoulder* or leg of lamb, cut into 1-in. cubes
 1 tsp kosher salt
 ¼ cup Eastern Mediterranean spice blend*
 ¼ cup extra-virgin olive oil
Tahini Sauce and Serving
 ½ cup tahini (sesame paste)
 Juice of 1 large lemon
 1 garlic clove, minced
 ¼ tsp kosher salt
 Chopped flat-leaf parsley
 Soft lavash or pita bread
 Sliced red onion and tomatoes

Directions

1

Prepare lamb: Sprinkle lamb with salt. In a bowl, whisk together olive oil and seasoning blend. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.

2

Make tahini sauce: In a bowl, whisk together tahini with 6 tbsp. water, the lemon juice, garlic, and salt. Chill until used (up until next day).

3

About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat and tahini sauce stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.

4

Thread lamb onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.

5

Sprinkle skewers with parsley and serve with tahini sauce, lavash bread, onion, and tomatoes.

* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. Buy the seasoning blend at oaktownspiceshop.com, or combine equal parts ground cumin, garlic powder, flake salt, urfa biber chile flakes, black pepper, dill weed, and sumac.

Mediterranean Lamb Kebabs