Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus
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Recipe Provided By
Chef Daryl Shular, CMCServings
8
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Ingredients
- 2 pounds American Lamb leg, cooked and cubed
Spice Rub:
- 2 ounces olive oil
- 3 tablespoons cumin, ground
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1/2 tablespoon ground ginger
- 2 teaspoons ground coriander
- 2 teaspoons cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, course ground
Garnishes:
- Toasted chapati, Charred Lemon Hummus (recipe follows), shaved fennel, lettuce, tomatoes, sliced cucumbers
Charred Lemon Hummus (makes about 2-1/2 cups):
- 2 lemons, halved and charred
- 2 cups garbanzo beans
- 2 ounces tahini
- 1 ounce olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin, ground
Directions
For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth.
Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes.
For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
