We had this yesterday and it was marvleous. I accidently doubled the amount of paprika and we will do it again. The taste of the marinade was awesome. Don't know hou you can get 20 skewers off this recipe. It was more than adequate for 4. We pigged out.....tom
Shish Kebab
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.
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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.
Ratings & Reviews (2)
Another favorite of mine--I've probably made it a dozen times. However, I add the sumac to the olive oil-spice paste, because I don't want to eat the raw onions. I also cut the recipe down so that it uses only one pound of the lamb cubes. One pound will make 4 solid servings (I divide the cubes among four skewers and usually dispense with the tomatoes). My boyfriend really likes this dish and it's in my regular summer grilling rotation.
Shish Kebab
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