Grilled Lamb Kabobs with Herb Salad & Yogurt Sauce
- 1 pound ground 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, use 1 tablespoon finely chopped lemon zest)
- 1 teaspoon Aleppo chili flakes (or regular chili flakes)
- 1 ½ teaspoons kosher salt
- 2 tablespoons chopped mint (or parsley, or dill)
- 12 wood skewers (12”), soaked in water for 1 hour, or overnight
- 1 cup plain thick Greek yogurt
- 2 tablespoons fresh chopped dill (or mint)
- 2 garlic cloves, finely minced
- 1/4 teaspoon salt
- 2-3 handfuls baby spring 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 cucumber, thinly sliced
- 2 radishes thinly sliced
- 1 green onion thinly sliced
- 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 (if you can’t find sumac, use ¾ teaspoon finely chopped lemon zest)
- 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.
- To form the kabobs, 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” long, and 1 ½“ in diameter, like the shape of a 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. Kabobs can be made ahead and refrigerated overnight or until ready to grill.
- Brush, spray or roll in olive oil to prevent sticking, and grill over medium-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than picking 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 prepare plates.
- Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2 kabobs. Mound the salad on the other half and serve immediately.
Source: American Lamb Board