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.