This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002). This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Enlarge Image Credit: Todd Coleman
MAKES 20 SKEWERS
1 3/4 lb. lamb shoulder, cut into 1″ cubes
3 tbsp. extra-virgin olive oil
1 tbsp. tomato paste
1 tbsp. minced fresh thyme
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, thinly sliced
1 tbsp. ground sumac
24 cherry or grape tomatoes
In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.
Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred, about 5 minutes. Serve with onions.