Craving for some Middle Eastern juicy lamb kebabs? We’ve got just the recipe you need to grill up a beautiful charred lamb skewer. The recipe is a classic Greek preparation made using mild flavouring spices, garlic, parsley, onion, and pound lamb meat. Drooling yet? Well then get those wood skewers ready and prepare to show your palate an awesome time with this recipe!
Image: My Greek Dish
Feature Image: Washington Post
Print Recipe Lamb Skewers Recipe
Char grilled lamb marinates in mild spices.
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth.
Transfer the marinade to a re-sealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air.
Refrigerate the lamb for at least 6 hours or preferably overnight.
Light a grill or preheat a grill pan.
Drain the lamb, shaking off the excess marinade and thread it onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.
Serve the lamb skewers with warm pita and Greek yogurt.