Middle Eastern Lamb Skewers
Recipe from
Food & Wine
Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern-style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
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Ingredients
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1medium onion, quarteredsee savings
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1peeled garlic clovesee savings
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4flat-leaf parsley sprigssee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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3 tablespoonsfresh lemon juicesee savings
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1 teaspoonground allspicesee savings
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1 tablespoonkosher saltsee savings
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saffron threadssee savings
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1 1/4 poundstrimmed lamb loin, cut into 1-inch cubessee savings
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2 tablespoonsvegetable oilsee savings
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Warm pita and Greek-style plain yogurt, for servingsee savings
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Directions
1.
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2.
Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
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