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.
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.
