Lamb Kabobs with Lebanese Crackers & Tomato Sauce
Tender strips of lamb are marinated in olive oil, lemon juice and fresh basil, then grilled to perfection and served with a vibrant homemade tomato sauce and crispy Lebanese bread. This Mediterranean-inspired dish offers a contrast of flavors and textures perfect for entertaining or weeknight dinners.
| Serving Size | 4 |
|---|---|
| Cook Time | 15 mins. |
Ingredients
- 1¾ pound boneless lamb shoulder, cut into 1” x 2” strips
- Marinade
- 1 cup olive oil
- 5 tablespoons lemon juice
- Bunch fresh basil, chopped
- Salt and pepper to taste
- Tomato Sauce
- 3 cloves of garlic
- 1 cup water
- 1 tablespoon sugar
- 14-ounce can crushed peeled tomatoes
- 1¾ ounces onion, minced
- 3/4 ounce chilies, minced
- 3/4 ounce fresh basil, minced
- 8 slices Lebanese bread, crisped in oven
- 1 cup Greek yogurt
Preparation
- Combine all the marinade ingredients, add the lamb and marinate for two hours.
- Thread the marinated lamb onto skewers and grill gently until cooked.
- Place all the tomato sauce ingredients in a blender and blend to smooth.
- Pour into a saucepan and simmer 10 minutes until thickened slightly.
- Serve lamb kebobs topped with the tomato sauce and crisp Lebanese bread spread with Greek yogurt.
Lamb Kabobs with Lebanese Crackers & Tomato Sauce
Tender strips of lamb are marinated in olive oil, lemon juice and fresh basil, then grilled to perfection and served with a vibrant homemade tomato sauce and crispy Lebanese bread. This Mediterranean-inspired dish offers a contrast of flavors and textures perfect for entertaining or weeknight dinners.
4
Cook: 15 mins.
Preparation
- Combine all the marinade ingredients, add the lamb and marinate for two hours.
- Thread the marinated lamb onto skewers and grill gently until cooked.
- Place all the tomato sauce ingredients in a blender and blend to smooth.
- Pour into a saucepan and simmer 10 minutes until thickened slightly.
- Serve lamb kebobs topped with the tomato sauce and crisp Lebanese bread spread with Greek yogurt.
Ingredients
- 1¾ pound boneless lamb shoulder, cut into 1” x 2” strips
- Marinade
- 1 cup olive oil
- 5 tablespoons lemon juice
- Bunch fresh basil, chopped
- Salt and pepper to taste
- Tomato Sauce
- 3 cloves of garlic
- 1 cup water
- 1 tablespoon sugar
- 14-ounce can crushed peeled tomatoes
- 1¾ ounces onion, minced
- 3/4 ounce chilies, minced
- 3/4 ounce fresh basil, minced
- 8 slices Lebanese bread, crisped in oven
- 1 cup Greek yogurt
