Marinated Lamb Kabobs
Marinades combine a handful of ingredients: oil to keep the meat moist; an acid such as wine, vinegar or citrus juice to tenderize the protein; and seasonings. Yet they can make a remarkable difference in enhancing the flavor of meat, poultry, seafood and vegetables. Here, we use a vacuum marinator for the lamb, which produces intensely flavorful results in a fraction of the time.
Serve the kabobs with pita bread and tzatziki, a classic Greek sauce made with yogurt, cucumber and fresh herbs.
Ingredients
For the tzatziki:
- 2 cups plain yogurt
- 1 Tbs. fresh lemon juice
- 1 English cucumber, peeled, seeded and diced
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh mint
- Salt and freshly ground pepper, to taste
- 1/2 cup plain yogurt
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 3 tsp. chopped fresh mint, plus sprigs for
garnish - 2 tsp. chopped fresh oregano
- Zest of 1 lemon, finely chopped
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 lb. boneless lamb (leg or shoulder), trimmed of excess fat and sinew and cut into 1-inch cubes
- Lemon wedges for garnish
Directions
To make the tzatziki, in a small bowl, combine the yogurt, lemon juice, cucumber, garlic and mint and stir to mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
In a bowl, combine the yogurt, olive oil, garlic, chopped mint, oregano, lemon zest, salt and pepper and stir until blended. In the barrel of a vacuum marinator, toss the lamb with the yogurt mixture and marinate for 20 minutes according to the manufacturer?s instructions. If using bamboo skewers, soak 12 skewers in water for at least 20 minutes.
Preheat an indoor electric grill on high heat according to the manufacturer?s instructions. Drain the bamboo skewers and thread the lamb onto them, dividing evenly, or thread the meat onto metal skewers. Grill the lamb for 2 to 3 minutes per side for medium-rare, or until done to your liking.
Transfer the kabobs to a warmed serving platter and garnish with lemon wedges and mint sprigs. Serve immediately and pass the tzatziki alongside. Serves 4 to 6.
Williams-Sonoma Kitchen
In a bowl, combine the yogurt, olive oil, garlic, chopped mint, oregano, lemon zest, salt and pepper and stir until blended. In the barrel of a vacuum marinator, toss the lamb with the yogurt mixture and marinate for 20 minutes according to the manufacturer?s instructions. If using bamboo skewers, soak 12 skewers in water for at least 20 minutes.
Preheat an indoor electric grill on high heat according to the manufacturer?s instructions. Drain the bamboo skewers and thread the lamb onto them, dividing evenly, or thread the meat onto metal skewers. Grill the lamb for 2 to 3 minutes per side for medium-rare, or until done to your liking.
Transfer the kabobs to a warmed serving platter and garnish with lemon wedges and mint sprigs. Serve immediately and pass the tzatziki alongside. Serves 4 to 6.
Williams-Sonoma Kitchen