Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce
Updated May 31, 2024
- Total Time
- 40 minutes plus 4 hours' marinating
- Prep Time
- 4 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless leg of lamb in one piece
- 4tablespoons extra virgin olive oil
- 2teaspoons Hungarian sweet paprika
- 2teaspoons ground cumin
- 1teaspoon ground black pepper
- Salt
- 1clove garlic
- 1cup loosely packed flat-leaf parsley leaves
- 1cup loosely packed cilantro leaves
- 1cup loosely packed mint leaves
- 1½cups plain yogurt
- 1large red onion, sliced
- 6pita breads, split horizontally
Nutritional analysis per serving (6 servings)
581 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 36 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice lamb into 12 strips, each ½-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, ¾ teaspoon pepper and ½ teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
- Step 2
Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining ¼ teaspoon pepper and add salt to taste. Refrigerate.
- Step 3
About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
- Step 4
Thread meat on skewers and sear quickly on grill or broiler, 1½ to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.
Private Notes
Comments
Recipe looked good but the weather forced me to use the deboned leg of lamb I had in the fridge. Slicing it up into various sized pieces, I continued with the recipe minus the skewers, using a stove-top grill pan. Everything else was easy. Served this dish with the delicious yogurt sauce, the sauteed onion, sliced plum tomatoes, homemade Italian crusty bread, a homemade chocolate walnut cookie for dessert and a glass or two of Bogle Merlot. The perfect antidote to the ring of hell in D.C.
Dead easy for an impressive weekday dinner for family or friends.
Made this with 1lb of ground lamb as burgers (same quantity of spices) and pan sauteed them medium rare. Delicious. However, do not put all the sauce ingredients in a blender. It does not emulsify [scream emoji] so we enjoyed the lamb with chipotle mayo, which makes everything taste magnificent
@Vakme 4 hours at room temp is actually the max time allowed by the health dept if you work in the food service industry. It's pushing it, for sure, but with the acid and salt in the marinade, it should be okay. A longer marinade in the fridge followed by a shorter time on the counter to bring it up closer to room temp for cooking should work as well.
Florence, I love your recipes, but I'm alarmed by instructions to leave meat outside a safe temperature zone for more than 30 minutes.
Made this with 1lb of ground lamb as burgers (same quantity of spices) and pan sauteed them medium rare. Delicious. However, do not put all the sauce ingredients in a blender. It does not emulsify [scream emoji] so we enjoyed the lamb with chipotle mayo, which makes everything taste magnificent
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