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.