Seekh Kebabs

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INGREDIENTS

• 2 Tbsp chickpea flour

• 1 Tbsp whole coriander

• 2 tsp whole cumin

• 1 lb ground American lamb

• 2 shallots or 1 small onion, minced

• 6 garlic cloves, grated

• 2 Tbsp grated fresh ginger

• 2 Tbsp minced cilantro, tender stems and leaves

• 1 green chilli such as jalapeno, serrano, or bird’s eye

• 1 tsp garam masala

• 1 tsp ground chilli powder

• 1 tsp fine sea salt

• 1 large egg, lightly whisked

• A little oil to help grease your hands while shaping the kebabs

• Naan for serving, homemade or store-bought

DIRECTIONS

Soak 10 flat bamboo skewers in a container filled with water for 30 minutes. This will prevent the skewers from burning. Line a baking sheet with foil. Preheat the oven to 400F/200C.

 Roast the chickpea flour, coriander, and cumin in a small dry stainless-steel or cast-iron skillet over medium-low heat until the chickpea flour turns a light toffee brown color and fragrant, 2 to 3 minutes. Quickly transfer the mixture to a cool plate and let cool. Once cool, grind the mixture to a fine powder using a mortar and pestle or spice mill grinder.

 Add the ground chickpea flour mixture to the lamb in a large mixing bowl. Fold in the shallots, garlic, ginger, cilantro, green chilli, garam masala, chilli powder, salt, and egg. The mixture does not need to rest but can be made ahead of time and stored in the refrigerator for anywhere between 1 hour and overnight.

 Remove the skewers from the water and pat with a paper towel to remove excess water. Lightly grease your hands with a bit of oil, making it easier to shape the kebabs. Take about 2 to 3 tablespoons of the ground lamb mixture and shape and wrap the meat along the length of the skewer to form a long cylinder. Press gently. Leave a ½ to ¾ in/12 mm to 2 cm gap on both sides of the skewer. Place the skewers on the lined baking sheet and place it in the freezer for 15 minutes. Place the sheet with the kebabs in the preheated oven and cook for 15 to 20 minutes, until the kebabs turn golden brown, and the internal temperature of the kebab reaches 160F/70C. The kebabs can also be grilled over medium heat on an outdoor grill. Brush the kebabs with a bit of oil before grilling. Turn often during grilling to allow even cooking.

 Leftovers can be refrigerated and wrapped with foil or plastic wrap or in an airtight container for up to 3 days. For long-term storage, freeze covered with foil or plastic wrap for up to 1 month in a freezer-safe airtight container.

Grilled Lamb Kabobs with Sesame Sauce

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INGREDIENTS

Kabobs

• 2 Tablespoons vegetable oil

• 1 medium onion, quartered

• 1 clove garlic, peeled

• 4 sprigs fresh parsley

• 1 Tablespoon cumin

• 1/2 teaspoon lemon zest

• 3 Tablespoons lemon juice

• 1 tablespoon kosher salt

• 1 1/4 pounds Ameerican lamb loin chops, cut into 1-inch cubes (or lamb leg, shoulder or stew meat)

Sesame Sauce

• 1 cup Greek yogurt

• 3 Tablespoons tahini

• 1 Tablespoon lemon juice

• Salt and Pepper (to taste)

To Garnish

• 1 teaspoon sesame seeds

• 1 teaspoon cumin seeds

• 1 Tablespoon pomegranate seeds

• 1 Tablespoon chopped fresh parsley

• Warm pita, for serving

• Grilled lemons

DIRECTIONS

In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.

Sesame Sauce

Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.

In a small skillet, toast the sesame seeds and cumin seeds until fragrant.

Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds, pomegranate seeds and parsley. Arrange the grilled lamb skewers on top. Serve.

Kofta Kebab Recipe

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INGREDIENTS

Kofta

• 2 lb ground American lamb

• 1 egg

• 3 cloves garlic minced

• 1/2 cup bread crumbs

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp onion salt

Green Goddess Sauce

• 1 cup plain greek yogurt

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 cloves garlic

• 1/4 cup pitted Kalamata olives drained

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup fresh parsley

• 1/2 cup fresh chives

• 1/4 cup fresh cilantro

• 1/2 cup fresh dill

DIRECTIONS

Kofta

In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth.

Serve with kofta kebabs.

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Grilled Lamb Kebab with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce

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INGREDIENTS

Grilled lamb

• 3 pounds boneless leg of American lamb 

• 2-3 teaspoons olive oil 

• 1/2 cup plain Greek yogurt 

• 1 teaspoon lemon pepper 

• 1 tablespoon paprika 

• 1 tablespoon garlic powder 

• 1/4 cup finely chopped dill 

• Kosher salt and pepper to taste 

Eggplant, basil & feta dip 

• 1 large, or 2 medium-sized, egg plants 

• 1-2 tablespoons of tahini 

• Juice of a lemon 

• 2 teaspoons olive oil 

• Handful of fresh sweet basil 

• 1/4 cup crumbly feta 

• 1 clove fresh garlic 

Spicy romesco sauce 

• 1 cup roasted bell peppers 

• 2 tablespoons sun dried tomatoes packed in olive oil 

• 1 clove of garlic 

• Handful of cilantro 

• 2 green onions 

• Juice of half a lemon 

• 1/4 cup toasted slivered almonds 

• 1-2 tablespoons toasted breadcrumbs (if needed, to thicken) 

• Salt and pepper to taste 

DIRECTIONS

The lamb

 Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.  

Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator. 

Heat the grill to 400 degrees. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.  

Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature. While the meat grills, prepare the dipping sauces. 

Once the meat is grilled allow to rest 5-10 minutes before slicing.

The eggplant, basil & feta dip

Add all the dip ingredients to the work bowl of your food processor. 

Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it. Remove the blistered skin, then mix the hot eggplant in the food processor with everything else. 

Transfer the warm sauce to a serving bowl and drizzle with olive oil.

The spicy romesco sauce:

 In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. 

Transfer the sauce to a serving dish and dip the grilled lamb into it! 

To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread! 

Chipotle Garlic American Lamb Kabobs

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INGREDIENTS

2lbs boneless leg of lamb 

6 garlic cloves 

1/4 tsp black pepper 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp chili flakes 

Juice of 1/2 lemon 

1/4 cup olive oil 

1 tbsp chipotle sauce 

4 Roma tomatoes 

1 orange bell pepper

1 yellow bell pepper 

1 large sweet onion 

2 tsp salt 

DIRECTIONS

Start off by making that delicious marinade. In a blender combine, garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth. Set aside, about 1/4 cup out of that marinade — this will be used for basting during the cook.

Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can, silver skin is a very thin membrane that when cooked becomes really chewy. After cube the lamb into 1 inch cubes as best as you can.

Add lamb chunks to a bowl and top with the remaining marinade. Place the lamb in the refrigerator and marinate for 2 hours or preferably overnight.

While the lamb is in the marinade, cut the onions, bell peppers and tomatoes. Cut the tomatoes into 4 equal pieces and the onions as well. The onions you will take apart into 2 layers when assembling the skewers. Remove the seeds and middle from the bell peppers and cut up into 1 inch squares.

After a minimum of 2 hours have passed, it’s time to assemble the skewers. to your choosing.

Preheat your grill to 350 degrees. Cook the lamb turning every min until it reaches an internal temperature of 135 degrees*. Before removing the lamb and when it’s hits 135 degrees, baste it with that reserve marinade. Leave on the grill for one more minute. Remove the skewers and let it rest for 3 min before serving. 

*USDA recommends an internal temperature of 145 degrees with a 3 minute rest”

Grilled Lamb Souvlaki

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INGREDIENTS

Lamb

• 2lbs American Lamb leg meat, cut into 1 inch cubes

• ¼ cup plus 2 tablespoons olive oil

• 1 tablespoon Greek oregano 

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper 

• ¼ teaspoon cayenne pepper 

• (8) 8-inch skewers, soaked in water 

• 3 golden bell peppers, cut into 2x1 inch pieces 

• 2 lemons, quartered 

Zesty Yogurt Spread and Garnish 

• 14oz plain Greek yogurt 

• Juice from 1 lemon

• ¾ teaspoon salt 

• 4 ounces feta, crumbled 

• 2 tablespoons chili oil 

• 2 tablespoons capers

• ¼ cup fresh mint leaves

DIRECTIONS

To make the lamb souvlaki, trim the excess fat off of the meat and cut the meat into roughly 2-inch cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper, and cayenne pepper and mix until the meat is completely coated in the mixture. Cover and refrigerate for 4 hours or overnight (for best results).

Place about 8 to 9 pieces of meat and 3 to 4 pieces of bell pepper per skewer, leaving about an inch empty at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each souvlaki to drizzle with juice. 

For the yogurt spread, whisk together the yogurt, lemon juice, and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers, and mint leaves.

You can do it all on one big serving dish, or distribute the yogurt and toppings between individual plates of souvlaki.

Summer Mezze Platter with Yogurt Marinated Lamb Skewers

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INGREDIENTS

For the Yogurt Marinated Lamb Skewers

• ½ lb Greek yogurt

• 2 tsp kosher salt

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 4 garlic cloves, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ¼ cup olive oil, plus more as needed

• 2 lbs boneless American leg of lamb, cubed 1 ½”

For the Marinated Artichokes & Feta

• ½ lb drained quartered artichokes

• ½ lb feta cheese, cubed ½”

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 2 tbsp minced chives

• 1 tsp red pepper flakes

• ½ cup olive oil

For the Creamy Cucumbers

• 1 lb cucumbers, diced

• ¼ lb Greek yogurt

• 1 tsp lemon zest

• 1 tsp lemon juice

• 2 tbsp chopped dill

• kosher salt & black pepper

For the Couscous

• 1 cup pearl couscous

• 2 tbsp olive oil

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

Remaining Mezze Ingredients

• 1 batch charred eggplant dip

• 1 (5 oz) jar olives, drained

• warm pita bread

• pickled red onions

• seasonal ingredients: cherries, tomatoes, etc.

DIRECTIONS

For the Yogurt Marinated Lamb Skewers

If using wooden skewers, soak them in water.

Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine. Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.

Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness.

For the Marinated Artichokes & Feta

Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.

For the Creamy Cucumbers

Add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste. Let marinate for at least 30 minutes.

For the Couscous

Cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.

For the Mezze Platter

Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.

Grilled Lamb & Vegetable Kabobs

Recipe provided by | Nourish With Lamb

Serves: 4-6

Prep time: 10 minutes Cook time: 10 minutes

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INGREDIENTS

• 12 (10-inch) wooden skewers

• 1/4 cup olive oil

• 3 garlic cloves peeled and smashed

• 2 lbs boneless leg lamb, trim of fat, cut into 1-inch pieces

• 1 medium red onion, cut into 1-inch pieces w/layers

• 2 small zucchini cut crosswise to 1/2in rounds

• 2 yellow squash cut crosswise to 1/2in rounds

• 2 bell peppers cut into 1/2in pieces

• 1/8 tsp salt

• 1/8 tsp pepper

Honey Mustard Thyme Dipping Sauce

• 2 tsp chopped fresh thyme

• 3 tbsp coarse grain mustard

• 1 tbsp honey

• 1 tbsp mayonnaise

• 1/8 tsp pepper

• 1/8 tsp salt

Cucumber Yogurt Sauce

• 2 tsp chopped fresh dill

• 1/2 cucumber peeled, seeded and finely chopped

• 1/4 cup greek yogurt

• 1/8 tsp pepper

• 1/8 tsp salt

DIRECTIONS

Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.

Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.

On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness.

Remove from grill onto clean tray. Serve with dipping sauces and whole-wheat pita.

Lemon Dill American Lamb Kabobs with Tzatziki

Recipe provided by | Oh So Delicioso

Prep Time: 3 hours and 20 minutes (3 hour marinade) Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

Kabob Ingredients

• 2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)

• 1/4 cup olive oil

• 1 lemon zested and juiced

• 2 cloves garlic minced

• 1/4 cup fresh dill minced

• 1/4 tsp salt

• 1/3 tsp pepper

• 1 green pepper seeded and cut in bite size pieces

• 1 small onion cut it bite size pieces

Tzatziki Ingredients

• 1/2 cucumber peeled and seeds removed

• 1/2 tsp salt

• 8 oz plain Greek yogurt

• 1/2 lemon zested and juiced

• 2 tsp fresh dill

• 2 garlic cloves

• salt and pepper to taste

DIRECTIONS

Start by cutting your lamb into bite sized cubes, trimming fat as you go.

For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.

Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.

Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.

Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers.  Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

Tzatziki Sauce

Combine all ingredients in a blender.  Blend until smooth.

Recipe Notes

Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut.  You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.

American Lamb Skewers with Hummus

Recipe provided by | Cosette’s Kitchen

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INGREDIENTS

MARINADE

• 1 pound American boneless leg of lamb, cut in 1″ cubes

• 2 cloves of garlic, smashed or minced

• 1.5 Tbsp pomegranate molasses

• 1/4 cup olive oil

• 1 Tbsp brown sugar or honey

• 1 tsp Aleppo pepper 

• 1.5 tsp sumac

• 1 tsp dried mint

• 1/2 tsp all spice

• 1/2 tsp black pepper

• 1 Tbsp kosher salt

• juice of 1 lemon

PARSLEY SUMAC SALAD

• 3/4 large red onion, sliced

• 1 cup chopped and cleaned flat leaf parsley

• 1/2 Tbsp sumac

• 1 tsp kosher salt

DIRECTIONS

PARSLEY SUMAC SALAD

Prepare your salad just before you begin cooking your lamb skewers. 

Slice your onion as thin as you can and place in a bowl. 

Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.

Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.

PREPARING LAMB SKEWERS:

Begin by trimming your American leg of lamb and cube into 1″ pieces. Set aside.

In a medium sized bowl, combine your marinade ingredients and whisk well to combine. 

Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hour hours. The longer they marinade the more intense the flavor will be.

When ready to cook, skewer your lamb bites onto a small 4″ skewer.

Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.

Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side. 

Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.

Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.

Notes:

This recipe makes 15 bite-sized skewers, 3 pieces to each one. You may double the recipe if you’d like more of a meal-sized dish

Zesty Italian Herb Grilled American Lamb Kabobs

Recipe provided by | BEAUTIFUL EATS AND THINGS

Servings: 8

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INGREDIENTS

• 2-1/2 pounds boneless American Lamb shoulder cut into pieces

• 4 zucchinis sliced

• 3 purple onions coarsely chopped

• 4 yellow squash sliced

• 16 whole mushrooms

• 2 red bell peppers chopped

• 2 green bell peppers chopped

• 1/2 cup zesty Italian dressing

• 1 tablespoon olive oil

• 2 tablespoons garlic powder

• 1 teaspoon cayenne pepper

• salt/pepper to taste

• *wooden skewers

DIRECTIONS

Prepare and heat charcoal or gas grill to medium-high heat.

In a large bowl, whisk together zesty Italian dressing, olive oil, garlic powder, cayenne pepper, and salt/pepper. Add lamb and vegetables and toss until all ingredients are combined. Cover and set aside for about 20 minutes.

Arrange ingredients on skewers and place on grill. Cook for approximately 15 minutes, or until desired doneness is achieved.

Enjoy!

Grilled American Lamb Kebabs

Recipe provided by | BLUE BOWL RECIPES

Servings: 4 Preparation time: 25 minutes Cook time: 12 minutes

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INGREDIENTS

FOR THE LAMB

• 2-1/2 pounds boneless leg of American Lamb meat, cubed

• 6 tablespoons olive oil

• 6 cloves garlic (medium to large ones)

• 1 tablespoon oregano

• 1/2 teaspoon fresh thyme

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 one lemon, juiced

FOR THE VEGGIES

• 4 medium bell peppers

• 2 medium yellow onion

• 1 and 1/2 cups cherry tomatoes

• 6 tablespoons olive oil

• 1/2 a lemon, juiced

• 3 cloves garlic

• 1 teaspoon oregano

• 3/4 teaspoon salt

• pinch pepper

FOR SERVING

• mixed greens tossed with a bit of lemon juice and olive oil

DIRECTIONS

Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.

Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.

Soak your skewers (if wooden, not metal) in water for an hour before grilling.

Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.

Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.

Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.

Grilled American Lamb Skewers BBQ Party

Recipe provided by | TWO PURPLE FIGS

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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).

Grilled Citrus American Lamb Skewers

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

• 1/4 cup olive oil

• 1/2 yellow onion, chopped

• 2 garlic cloves

• 4 dill sprigs

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon dried oregano

• salt and pepper to taste

• 2.5 pounds boneless leg of American lamb cut into 2-inch cubes

• 2 large zucchini, cut into 2-inch squares

• 2 large yellow squash, cut into 2-inch squares

• 2 red onions, cut into 2-inch squares

DIRECTIONS

In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the lamb cubes in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.

Next, remove the lamb from the fridge and place on the kitchen counter for at least an hour before grilling. If using wooden skewers now would be a good time to soak them in water to keep them from burning on the grill.

Preheat an outdoor grill medium-high heat. To assemble the kabobs, fill skewers, alternating, zucchini, yellow squash, red onion and lamb until all ingredients have been used. Grill the skewers rotating lamb on all sides until cooked to desired doneness, about 7 to 8 minutes for medium-rare. Serve alongside couscous and tzatziki.

Grilled American Lamb Kebabs with Basil Tahini Sauce

Recipe provided by | PLATINGS AND PAIRINGS

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INGREDIENTS

• 2 pounds ground American lamb

• 1/2 onion finely diced

• 3 garlic cloves finely minced

• 2 teaspoons ground cumin

• 1 Tablespoon kosher salt

• 1 teaspoon black pepper

• 8 wood skewers soaked in water for 30 minutes

• Lemon wedges for serving

BASIL TAHINI SAUCE

• 1/2 cup tahini

• 1/4 cup basil loosely packed

• 1/4 cup lemon juice

• 1/4 cup water

• 2 cloves garlic

• 1 Tablespoon extra virgin olive oil

• Salt and pepper to taste

DIRECTIONS

Soak the skewers and start the grill.

In a bowl, mix the lamb with the onions, garlic, cumin, salt and pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
Brush the lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until the kebabs are cooked through, 8 to 10 minutes (160-degrees).

Serve with Basil Tahini Sauce and lemon wedges.

BASIL TAHINI SAUCE

In a high powered blender, combine all ingredients.

Blend on high until you have a smooth, creamy sauce.

Add up to 1/4 cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

American Lamb Kebabs with Charmoula Sauce

Servings: 6-8

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INSTRUCTIONS

4 garlic cloves, smashed and peeled

2 cups packed cilantro leaves

2 cups packed parsley leaves

2 tablespoons coarsely chopped preserved lemon, or 2 teaspoons grated lemon zest

1/2 cup extra-virgin olive oil

1/4 cup preserved lemon juice, or 1/3 cup fresh lemon juice

2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon sweet paprika

1/4 to 1/2 teaspoon crushed chile flakes

3 pounds American leg of lamb,

trimmed and cut into 1 1/2-inch cubes

12 to 16 metal skewers, or wooden skewers soaked in water for at least 30 minutes

1 bunch green onions, trimmed and cut into 1 1/2-inch segments

2 pounds heirloom tomatoes in a variety of colors and sizes, cut into thick slices or quartered

DIRECTIONS

To make the Charmoula Sauce: In a food processor (or with a knife), finely mince the garlic, stopping to scrap down the sides of the bowl as needed. Add the cilantro, parsley, and preserved lemon or zest and pulse until all ingredients are finely chopped.

Transfer the mixture to a bowl and stir in the olive oil, lemon juice, cumin, salt, paprika, and chile flakes. Taste and adjust the seasoning. (The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more.)

Coat the lamb in about half of the charmoula sauce and marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.)

Prepare a hot fire in a charcoal or gas grill. Thread the meat onto skewers, dividing it evenly and alternating with a piece of green onion between each cube.

Grease the grill grates with oil. Place the skewers on the hottest part of the grill and cook, turning occasionally and moving to a cooler part of the grill as needed to avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes.

Meanwhile, arrange the tomatoes on a large platter. As the skewers are cooked, remove them from the grill to the platter. Drizzle the lamb and tomatoes with the remaining charmoula sauce and serve immediately.

Spicy American Lamb Kofta Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 pounds Ground American Lamb

2 yellow onions minced

5 to 6 cloves Garlic, minced

1 tablespoon pepper

1 tablespoon salt

1 bunch Parsley

1 bunch mint

1 bunch cilantro

1/4 teaspoon Cayenne

1/2 tablespoon Chile flakes

CILANTRO MINT CHUTNEY

1/3 cup pine nuts

1 bunch large cilantro

1/2 to 1 jalapeño depending on how spicy you like it

1 lemon juice

1/2 teaspoon sugar

1 teaspoon garlic powder

Little mint

2/3 cup of water

1/2 teaspoon ginger powder (fresh ginger works too)

Salt and pepper to taste

DIRECTIONS

Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions.

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

CILANTRO MINT CHUTNEY

All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

American Lamb Kabob and Vegetable Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 tablespoons Chili flakes

2 tablespoons Paprika

2 tablespoons Garlic powder

1 tablespoon Olive oil

1 tablespoon Soy sauce

2 pounds American Lamb Kabob/Stew Meat

Salt and pepper taste

DIRECTIONS

For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through.

Grilled American Lamb Kebabs with Herb Salad and Yogurt Sauce

Recipe provided by | FEASTING AT HOME

Servings: 3 Preparation Time: 20 minutes Cook Time: 20 minutes

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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.

Grilled American Lamb Kabobs with Red Quinoa and Tomato Grain Salad

Recipe provided by | RUSTIC JOYFUL FOOD

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INGREDIENTS

KEBOBS

2 pounds American lamb leg meat cut into 2-inch squares

2 red peppers

2 yellow peppers

1 red onion

3 tablespoon olive oil

3 cloves of garlic, finely chopped

Juice and zest of a lemon

2 teaspoons kosher salt

1 teaspoon cracked black pepper

3 teaspoons fresh oregano, finely chopped

RED QUINOA & TOMATO GRAIN SALAD

2 cups cooked red quinoa (any cooked grain can easily be substituted)

1 cup cherry tomatoes, halved

1 cup small mozzarella balls, halved

1/2 cup chopped walnuts

1/2 cup sliced radishes

1/4 cup chopped basil

1/4 cup chopped flat leaf parsley

Citronette

1/2 cup olive oil

1 clove garlic, finely crushed

Juice and zest of a lemon

Salt and pepper to taste

Pinch of red chili flakes

DIRECTIONS

Place the cubes of your leg of lamb into a large mixing bowl. Chop the peppers and red onions in roughly 2-inch pieces. You want them to be about the same size as your meat. Add the olive oil, garlic, lemon juice and zest, salt, pepper, and fresh oregano to the bowl and mix thoroughly to coat the vegetables and meat. Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator.

Soak bamboo skewers according to the package directions and start the kabobs off with a piece of onion, then pepper, then meat chunk. Repeat this process until you’ve filled your skewer. Repeat this process over again until you’ve used all of your ingredients.

Preheat your grill to 450 degrees, place the skewers on the hot grill, and cook for about 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you are happy with.

Serve alongside Red Quinoa and Tomato Grain Salad.

RED QUINOA AND TOMATO GRAIN SALAD

Add the grains, tomatoes, herbs, and mozzarella to a mixing bowl. In a separate bowl, whisk together the Citronette ingredients. Pour over the grains and gently mix. After about 20 minutes you may need to add a touch more salt and pepper. Quinoa loves to soak up the flavor. This is best served at room temperature.