Recipe provided by | Cosette’s Kitchen
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
