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