Lamb Kebabs

A book extra for Lamb Kebabs , Lamb Kebabs

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A street vendor staple wherever any of my Sheikh characters may live, lamb kebabs are a particular favorite of mine. Here’s a recipe I particularly like. Enjoy!

Serves: 4 – 6 (main course)
Active time: 30 minutes
Start to finish: 3 1/2 hours (includes marinating)

Ingredients:
  • 3 cloves garlic, crushed
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 tablespoon packed fresh thyme leaves, or to taste 1/2 teaspoon salt, or to taste
  • 1 3/4 lb boneless leg of lamb, trimmed and cut into 1-inch cubes 24 cherry tomatoes

Special Equipment: 14 (10-inch) wooden skewers, soaked in cold water 1 hour, or metal skewers

Preparation:
  1. Stir together garlic, oil, tomato paste, spices, thyme, and salt in large bowl, then add lamb, stirring to coat. Marinate lamb, covered and chilled, stirring occasionally, 2 hours.
  2. Thread lamb evenly onto 10 skewers and tomatoes onto remaining 4 skewers. (Because the tomatoes cook twice as quickly as the lamb, use separate skewers.)
  3. While lamb is marinating, prepare grill for cooking.
  4. When fire is medium-hot (you can hold your hand five inches above rack for 3 to 4 seconds), grill kebabs on lightly oiled grill rack, turning once, until tomatoes are wilted but not falling apart and skins begin to split, about 4 minutes total for tomatoes and about 8 minutes total for medium-rare lamb.

Cook’s note:

* If you aren’t able to grill, kebabs can be broiled on an oiled broiler rack 3 – 4 inches from heat, turning once, about 3 minutes total for tomatoes and 8 minutes total for medium-rare lamb.