Shish Kebab

Name: Shish Kebab
Total time: PT0D0H0M
Yield: makes 20 Skewers
Ingredients: 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

Serves
makes 20 Skewers

TODD 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.

Ingredients

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

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Instructions

Step 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.

Step 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.