Lamb kebabs

Lamb kebabs are a flavorful and versatile dish perfect for grilling or broiling. Here’s a classic recipe for making juicy and delicious lamb kebabs:

Ingredients:

• For the Marinade:

  • 1/4 cup olive oil
  • 1/4 cup plain yogurt
  • 3 tablespoons lemon juice (about 1 lemon)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon cayenne pepper or red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper, to taste

• For the Kebabs:

  • 1.5 lbs (680g) lamb shoulder or leg, cut into 1-inch cubes
  • 1 large onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 zucchini, sliced (optional)
  • Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

Instructions:

1. Marinate the Lamb:

   • In a large bowl, whisk together the olive oil, yogurt, lemon juice, garlic, cumin, paprika, coriander, oregano, cinnamon (if using), cayenne pepper (if using), salt, and pepper.
   • Add the lamb cubes to the marinade and mix well to coat evenly.
   • Cover and refrigerate for at least 2 hours, or preferably overnight for more intense flavor.

2. Prepare the Skewers:

   • Thread the marinated lamb cubes onto the skewers, alternating with chunks of onion, bell peppers, and zucchini (if using).
   • Leave a little space between each piece to ensure even cooking.

3. Grill the Kebabs:

   • Preheat your grill to medium-high heat.
   • If using a grill pan or broiler, preheat it as well.
   • Brush the grill grates with oil to prevent sticking.
   • Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired level of doneness (medium-rare to medium is ideal for lamb).

4. Rest and Serve:

   • Remove the kebabs from the grill and let them rest for a few minutes.
   • Serve the kebabs with your favorite sides, such as rice, couscous, pita bread, or a fresh salad.
   • Garnish with fresh herbs like parsley or cilantro and serve with a side of tzatziki or a squeeze of lemon.

Tips:

• Doneness: Lamb is best enjoyed medium-rare to medium. Use a meat thermometer if you’re unsure; the internal temperature should be around 135°F (57°C) for medium-rare.
• Vegetable Variations: You can use a variety of vegetables for added flavor and color, such as cherry tomatoes, mushrooms, or eggplant.
• Marinade Time: Marinating the lamb for at least 2 hours allows the flavors to penetrate the meat, but longer marination (up to 24 hours) will enhance the flavor further.

Enjoy your lamb kebabs!