Grilled Lamb Shish Kebab
Bell peppers, onions, and lamb make the perfect kebab, and the lemony taste of sumac adds a distinctly Middle Eastern flavor.
Serves: Serves 4
- 2lb (900g) boneless leg of lamb, cut into 1in (2.5cm) cubes
- 2 red onions, peeled and halved, each half quartered
- 2 red bell peppers, cored, seeded, and halved, each half quartered
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper to taste
- Juice of 2 lemons (about 1/3 cup)
- 1/4 cup extra virgin olive oil
- 1/4 cup roughly chopped fresh oregano
- 1 tablespoon minced garlic
For the yogurt:
- 11/2 cups plain yogurt, whole-milk if possible
- 1/2 cup peeled, seeded, and diced cucumber
- 1/3 cup roughly chopped fresh mint
- 1 teaspoon ground white pepper
- Kosher salt to taste
For the pita:
- 4 pieces pita bread
- 2 tablespoons olive oil
- 1 tablespoon ground sumac (optional)
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the yogurt, cucumber, mint, and white pepper in a medium bowl and mix well. Season with salt to taste, cover, and refrigerate.
- Combine the lamb, onions, peppers, oil, and salt and pepper in a large bowl and toss to coat. Thread the meat onto skewers, alternating with the peppers and onions. Put the skewers on the grill over the coals and cook until the vegetables are tender and the lamb is done to your liking (4-5 minutes per side for rare). To check for doneness, cut into a cube; the meat should be slightly less done than you like it.
- When you put the lamb on the grill, rub the pita with oil and sprinkle with sumac. Place them on the cooler side of the grill and cook until nicely toasted and slightly charred in a few places (2-3 minutes). Remove from the grill and cut each pita into quarters.
- When the lamb is done, push the kebabs off the skewers into a bowl, add the lemon juice, oil, oregano, and garlic, and toss gently to coat. Transfer to a platter and serve along with the yogurt and toasted pita.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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