Description
Delicious grilled lamb kebabs served with a refreshing yogurt dill sauce and a mixed herb salad.
Ingredients
Scale
- 1 lb 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, sub 1 tablespoon finely chopped lemon zest)
- 1 teaspoon Aleppo Chili flakes (or regular chili flakes)
- 1 1/4 teaspoons kosher salt
- 2 tablespoons chopped mint (or parsley, or dill)
- 12 x 12-inch wood skewers, 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 Turkish cucumber, thinly sliced
- 2 radishes thinly sliced – watermelon radishes are pretty
- 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
Instructions
- 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.
- Form the kebabs. Using wet hands, divide the meat into 6 portions, of similar size, roughly ½ cup. Form each into a long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish 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 perfect. Just make sure the skewers are centered down the middle so the lamb stays on. (All of this could be made ahead and refrigerated overnight or until ready to grill.)
- Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being tempted to pick 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 you get the plates ready.
- Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.
Notes
- For a herb salad, mix any combination of parsley, dill, mint, and cilantro.
- Allowing the kebabs to rest off the heat will keep them juicy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer with salad
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg