Counter 04 · Lamb & Goat
Lamb Shish Kebab with Onion Salad
Tender cubes of lamb leg marinated in olive oil, lemon and cumin, threaded onto skewers and charred quickly, served over sumac onions with grilled green peppers.
- Prep
- 25 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
Shish simply means skewer, and good lamb shish is about restraint: a short marinade, meat cut in even cubes and a very hot fire. Soak wooden skewers for at least thirty minutes so they do not burn, and thread the cubes snugly but not squashed so heat can reach every side. A tangle of onions rubbed with sumac and salt sits under the kebabs, softening in the hot juices. Warm pita on the grill for the last minute and you have the whole meal on one plate.
Method
-
Toss the lamb with the olive oil, lemon juice, cumin, Aleppo pepper and 1 1/2 tsp salt. Marinate 1 to 3 hours in the refrigerator. Soak 8 wooden skewers in water.
-
Rub the onion slices with the sumac and remaining salt until they wilt slightly. Spread on a platter.
-
Thread the lamb cubes onto the skewers, leaving a sliver of space between pieces.
-
Heat a grill to high, 500 F or more. Grill the peppers and tomatoes until blistered, 5 minutes, and add them to the platter.
-
Grill the skewers 7 to 9 minutes, turning a quarter turn every 2 minutes, until charred outside and 135 F in the center.
-
Warm the pita on the grill for 30 seconds per side, then lay the skewers over the onions and serve with the bread alongside.
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