Shish Kebab

Shish Kebab
Shish KebabTodd Coleman

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.

Shish Kebab
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Yield: makes 20 Skewers

Ingredients

  • 1 34 lb. lamb shoulder, cut into 1″ cubes
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. tomato paste
  • 1 tbsp. minced fresh thyme
  • 12 tsp. paprika
  • 14 tsp. cayenne pepper
  • 14 tsp. ground allspice
  • 14 tsp. ground cinnamon
  • 14 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

Instructions

  1. 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.
  2. 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.