Prep Time
20 MIN + 2 HRS Marinating
Cook Time
8 - 10 min
Total Time
2.5 HRS
Servings
4
Ingredients
For the kebabs:
● 1½ lbs American lamb stew meat, cut into ¼-inch-thin slices
● 1 red onion, cut into large cubes
● 3 Tbsp olive oil
● 3 cloves garlic, grated
● 1 tsp ground cumin
● 1 tsp smoked paprika
● Zest and juice of 1 orange
● 1 Tbsp red wine vinegar
● 1½ tsp kosher salt
● ½ tsp black pepper
For the relish:
● 1 large orange, sliced into rounds
● 1 small shallot, finely diced
● ¼ cup red wine vinegar
● 1 Tbsp honey
● 2 Tbsp olive oil
● 2 Tbsp chopped fresh parsley
● Pinch chili flakes
● Salt to taste
Directions
1. Marinate lamb:
In a bowl, combine olive oil, garlic, cumin, smoked paprika, orange zest, orange juice, vinegar, salt, and pepper. Toss the American lamb pieces to coat well. Cover and refrigerate for at least 2 hours (or up to overnight).
2. Make charred orange relish:
Preheat the grill to high. Place orange slices directly on the grill and grill until charred and fragrant, about 2-4 minutes per side. Let cool slightly before chopping finely and adding to a medium-sized mixing bowl. Add the shallot, vinegar, honey, olive oil, parsley, chili flakes and salt to the bowl. Whisk to combine, adding more orange juice or olive oil to thin, depending on taste.
3. Build kebabs:
Thread the lamb onto metal or soaked bamboo skewers, adding in a piece of red onion for every couple of lamb slices.
4. Grill kebabs:
Grill the kebabs over high heat, turning occasionally, until the lamb is nicely charred outside and has reached an internal temperature of about 135°F**. About 8–10 minutes total, depending on size.
5. Rest and serve:
Let kebabs rest for 5 minutes. Spoon the charred orange relish over the top or serve alongside.
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
