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.


Middle Eastern Lamb Skewers
Quentin Bacon

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Ingredients
  • 1 
    medium onion, quartered
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  • 1 
    peeled garlic clove
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  • 4 
    flat-leaf parsley sprigs
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 3  tablespoons
    fresh lemon juice
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  • 1  teaspoon
    ground allspice
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  • 1  tablespoon
    kosher salt
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  •  
    saffron threads
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  • 1 1/4  pounds
    trimmed lamb loin, cut into 1-inch cubes
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  • 2  tablespoons
    vegetable oil
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  •  
    Warm pita and Greek-style plain yogurt, for serving
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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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