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ALL RECIPES

Lemon and Fennel Lamb Kebabs with Tahini Yogurt

  • Pair with Petite Sirah
Kebabs Ingredients

2 pounds leg of lamb, cut into 1½-inch cubes

2 bell peppers, cut into 1½-inch pieces

1 red onion, cut in half, then each half quartered

1 tablespoon chopped parsley

Salt, to taste

Kebabs Technique

Make the lamb marinade by mixing all the marinade ingredients. Place in container or Ziploc bag with cubed lamb and marinate for at least 4 hours and no longer than 8.

While the lamb is marinating, prepare the tahini yogurt sauce. Mix all sauce ingredients in a mixing bowl and whisk until evenly incorporated. Season to taste with salt.

Light the grill and bring to medium-high heat. Remove lamb cubes from marinade and skewer with peppers and onions. Grill for about 6 to 8 minutes (for medium-rare) per side, turning every 2 minutes to char all sides. Allow to rest, sprinkle with chopped parsley, garnish with tahini yogurt sauce and serve with a side of rice or orzo.

Lemon and Fennel Lamb Skewers
Lamb Marinade Ingredients

Zest and juice of 1 lemon

¼ cup olive oil

1 teaspoon toasted ground fennel seed

1½ teaspoons black pepper

2 teaspoons kosher salt

4 sprigs oregano

Lamb Marinade Technique

Combine and mix ingredients.

Yogurt Sauce Ingredients

1½ cups whole-milk Greek yogurt

¼ cup tahini

½ teaspoon minced garlic

1 tablespoon lemon juice

¼ cup extra-virgin olive oil, plus more for garnish

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon crushed Aleppo pepper

½ cup water

Salt, to taste

Yogurt Sauce Technique

Combine and mix ingredients.

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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