Lamb Shish Kebabs
(recipe, Evan Goldstein)
Lamb and marinade
- 2 lb. tender lamb, preferably from the leg, well trimmed and cut across the grain into 1½-inch cubes
- 1 onion, grated
- 1 Tbsp. minced garlic
- 2 tsp. dried oregano or chopped fresh thyme
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- Pinch of hot pepper, such as Aleppo pepper, cayenne, or hot paprika (optional)
- ½ cup extra-virgin olive oil
- Salt to taste
- 1 red onion, cut into squares or quarter-round slices
- 2 red or green bell peppers, seeded and cut into squares
- 4 small tomatoes, halved, or 8 to 12 whole cherry tomatoes
- Olive oil for brushing vegetables
- Salt and freshly ground black pepper
- In a bowl, stir together the onion, garlic, oregano, black pepper, cinnamon, cumin, and hot pepper, if desired. Whisk in the olive oil and season the marinade to taste with salt. Reserve 2 tablespoons marinade for basting; cover and refrigerate. Pour the remaining marinade into a large, non-aluminum container. Add the meat cubes to the marinade and toss to coat. Cover and refrigerate overnight.
- Preheat the broiler or prepare a charcoal or gas grill. Thread the meat onto skewers, interspersing the lamb with the onion pieces and pepper squares, or threading the onion and peppers on separate skewers, as desired, leaving a little space between the items for even cooking. Thread the tomatoes on separate skewers. Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Broil or grill the lamb kebabs, turning the skewers and basting with the reserved marinade, until the meat is evenly cooked but remains pink in the center, 8 to 12 minutes total. Broil or grill the vegetables, turning once, until tender, about 5 minutes.