Recipe provided by | TWO PURPLE FIGS
INGREDIENTS
LAMB SKEWERS
3 pounds leg of American Lamb boneless and cut into an inch chunks
1-1/2 teaspoon salt Pink Himalayan or Kosher Slat
2 teaspoons pepper
1 Tablespoon oregano
1-1/2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon paprika
1 teaspoon allspice
2 Tablespoons fresh mint leaves chopped
2 Tablespoons olive oil
1/4 cup onion grated and squeezed, this liquid is from a large yellow onion or two small ones
1 yellow onion large and cut into large dices.
Separate the dices into onion pieces for skewering
1 teaspoon sumac spice for sprinkling once cooked (optional)
1 tablespoon fresh mint leaves chopped, for garnish (optional)
PEACH SALAD
2 Peaches lage, deseeded and sliced
3 cups arugula or your favorite greens
1 red onion thinly sliced
1/4 cup fresh mint leaves coarsely chopped
1/2 teaspoon salt
1 teaspoon lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon Sumac spice for garnish optional
BBQ PARTY PLATTER
Tahini Sauce
3 Pita Breads cut into wedges
1 cucumber sliced
2 cups baby tomatoes
1 lemon cut into slices
1/2 cup Harissa hot sauce
Lime Mojitos for drinks
DIRECTIONS
Start by making the lamb skewers. Add all the lamb ingredients (except the diced onion, sumac spice and mint garnisin a bowl. Mix well.
Note on the onion water/liquid. This is made by grating the onions and then squeezing out the water ONLY from the onions. Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!
Start skewering the lamb chunks with some onion pieces, alternating one lamb chunk and one onion slice.
Preheat your BBQ to medium high and start grilling the lamb skewers for 6-8 minutes on each side covering the lid of the BBQ.
When the lamb is done, set it aside for a couple of minutes before serving.
While the lamb is grilling, start preparing your plater. Make the salad by tossing the peaches, arugula, onions and mint together. Make the dressing using salt, lemon juice, olive oil and honey. Mix well and drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).
