Lemon Honey Lamb Skewers Recipes

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Spiced Lamb Skewers With Lemony Onions image

This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.

Provided by Alison Roman

Categories dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving

Steps:

Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

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