Lamb Kebabs
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:
- 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.
- 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.)
- While lamb is marinating, prepare grill for cooking.
- 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.