Recipe provided by | FEASTING AT HOME
Servings: 3 Preparation Time: 20 minutes Cook Time: 20 minutes
INGREDIENTS
LAMB KABABS
1 lb ground American Lamb ( makes 6 skewers)
1/2 an onion, finely diced
3 garlic cloves, finely minced
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons sumac ( if you can’t find
sumac, sub 1 tablespoon finely chopped lemon zest)
1 teaspoon Aleppo Chili flakes ( or regular chili flakes)
1-1/2 teaspoons kosher salt
2 tablespoons chopped mint (or parsley, or dill)
12 x 12 inch wood skewers, soaked in water for 1 hour, or overnight
YOGURT SAUCE
1 cup plain thick greek yogurt
2 tablespoons fresh chopped dill ( or mint)
2 garlic cloves finely minced
1/4 teaspoon salt
HERB SALAD
2-3 handfuls babyspring greens
1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
1/2 -1 cup sprouts – radish, sunflower, or
baby pea shoots ( optional)
1 turkish cucumber, thinly sliced
2 radishes thinly sliced- watermelon
radishes are pretty
1 green onion thinly sliced
DRESSING
2 tablespoons olive oil
zest of one lemon
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cracked pepper
1/2 teaspoon sumac
DIRECTIONS
Soak the skewers and start the grill.
With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.
Mix the yogurt sauce ingredients in a small bowl. Set aside.
Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.
Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )
Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.
Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.
Notes:
If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.
