Parsley Sumac Salad

Prepare your salad just before you begin cooking your lamb skewers. 

Slice your onion as thin as you can and place in a bowl. 

Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.

Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.

Preparing Lamb Skewers

Begin by trimming your leg of American lamb and cube into 1-inch pieces. Set aside.

In a medium sized bowl, combine your marinade ingredients and whisk well to combine. 

Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hours. The longer they marinade, the more intense the flavor will be.

When ready to cook, skewer your lamb bites onto a small 4-inch skewer.

Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.

Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side. 

Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.

Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.

Notes: This recipe makes 15 bite-sized skewers, 3 pieces to each one. You may double the recipe if you’d like more of a meal-sized dish.