Recipe Provided By"Feasting At Home"
- 1 pound ground American Lamb (makes 6 skewers)
- 3 garlic cloves, finely minced
- 1/2 onion, finely diced
- 2 tablespoons chopped mint (or parsley or dill)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sumac (or 1 tablespoon finely chopped lemon zest)
- 1-1/2 teaspoons kosher salt
- 1 teaspoon Aleppo Chili flakes (or regular chili flakes)
- 12 x 12 inch wood skewers, soaked in water for 1 hour or overnight
- 2 to 3 handfuls baby spring greens
- 2 radishes, thinly sliced (watermelon radishes are pretty)
- 1 Turkish cucumber, thinly sliced
- 1 green onion, thinly sliced
- 1 cup fresh torn herbs, any mix of Italian parsley, mint, dill, cilantro
- 1/2 to 1 cup sprouts, radish, sunflower or baby pea shoots (optional)
- 1 lemon, zested
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sumac
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 2 garlic cloves, finely minced
- 1 cup plain thick Greek yogurt
- 2 tablespoons fresh chopped dill (or mint)
- 1/4 teaspoon salt
For the Lamb Kebabs: In a medium bowl, with a wet hand, mix lamb, garlic, onion, mint, cumin, coriander, sumac, salt and chili flakes; set aside.
For the Herb Salad: In a medium bowl, mix together greens, radishes, cucumber, onion, herbs and sprouts; set aside.
For the Dressing: In a small bowl, stir together lemon zest, oil, lemon juice, sumac, salt and pepper.
For the Yogurt Sauce: In a small bowl, mix garlic, yogurt, dill and salt; set aside.
Using wet hands, divide meat into 6 portions of similar size, roughly 1/2 cup each. Form each into a long oval shape. Skewer with two skewers; continue shaping and stretching until meat is roughly 5 inches long and 1-1/2 inches in diameter, like the shape of a Turkish cucumber. The kebabs can also be formed around the skewers using a rolling pin. Make sure skewers are centered down the middle so the lamb stays on. Skewers can be prepared ahead of time and refrigerated, if desired.
Brush, spray or roll skewers in olive oil to prevent sticking. 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 picking up by the skewers. This will help the lamb stay on the skewer. Once the lamb is seared on all sides, turn grill off and cover; let the lamb rest inside for a few minutes.
Toss the Herb Salad with the dressing. Place a smear of Yogurt Sauce on one half of the plate; top with 2 to 3 skewers. Mound Herb Salad on the other half; serve immediately.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest