Grilled Lamb Kabobs with Sesame Sauce

Recipe provided by
Platings & Pairings
Grilled lamb kabobs with sesame sauce on a plate with dipping sauce

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.