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Recipe Provided By
"Two Purple Figs"Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Servings
6
Ingredients
Lamb Skewers
- 3 pounds boneless leg of American Lamb, cut into 1-inch chunks
- 1/4 cup onion grated and squeezed, from 1 large yellow onion or 2 small onions
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 2 teaspoons pepper
- 1-1/2 teaspoons Pink Himalayan or kosher salt
- 1-1/2 teaspoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon paprika
- 1 large yellow onion, large dice (separate the dices into onion pieces for skewering)
- 1 teaspoon sumac spice (optional)
- 1 tablespoon fresh mint leaves, chopped, for garnish (optional)
Peach Salad
- 2 large peaches, deseeded, sliced
- 1 red onion, thinly sliced
- 3 cups arugula or other greens
- 1/4 cup fresh mint leaves, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon Sumac spice, for garnish (optional)
BBQ Party Platter
- 3 pita breads, cut into wedges
- 1 lemon, sliced
- 1 cucumber, sliced
- 2 cups baby tomatoes
- 1/2 cup Harissa hot sauce
- Tahini Sauce
Directions
For the Lamb Skewers: In a bowl, add lamb, onion liquid (do not add grated onion, see note below), 2 tablespoons mint, oil, oregano, pepper, salt, lemon juice, cinnamon, allspice and paprika; mix together well.
Note on the onion water/liquid: This is made by grating onions then squeezing out the water ONLY from the onions; use this onion water to flavor the lamb chunks. Do not add in grated onions because they burn on the grill and add an off flavor to the lamb.
Skewer lamb chunks, alternating with diced onion. Grill skewers over medium-high heat 6 to 8 minutes on each side, closing grill lid. When done, set skewers aside for a couple of minutes before serving.
For the Peach Salad: In a bowl, toss together peaches, onion, arugula and mint. In a separate bowl combine oil, lemon juice, honey and salt; mix well, then drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).
Assemble the platter with pita breads, lemon, cucumber, tomatoes, harissa sauce and tahini sauce.
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
