12099 Middle Eastern Lamb Kebabs 50 mins, plus marinating time 20 mins 3 to 4 servings Mon Jul 21 09:11:00 -0700 2008 Fri May 08 12:51:48 -0700 2009 Easy Mediterranean CHOW http://www.chow.com/recipes/12099 Fri, 08 May 2009 19:51:48 GMT Cumin- and allspice-laden grilled lamb Cumin- and allspice-laden yogurt marinade flavors lamb kebabs. These kebabs, a popular item at Zaytinya Restaurant in Washington DC, require minimal effort and result in extraordinary flavor; the marination does all of the work by infusing taste while it simultaneously tenderizes the meat. The heady flavors and grilled bits make the kebabs ideal to serve with pita bread and tzatziki sauce.

What to buy: We used 10-inch wooden skewers, but you can also use stainless steel skewers if you have them.

Although you may be tempted to buy precut lamb “stew” meat, it will most likely be from the shoulder and not as tasty as leg of lamb. It is worth the extra few minutes to cut it up yourself or have it butchered for you.

]]>
  • Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine. Add lamb and toss until thoroughly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.
  • Remove lamb from refrigerator and let come to room temperature, about 30 minutes. Meanwhile, if using wooden skewers, soak in water at least 30 minutes before using.
  • Heat grill or seasoned grill pan to medium heat. On each skewer thread 5 to 6 pieces of lamb, separating pieces by about 1 inch. Season lamb skewers with kosher salt and freshly ground black pepper. Grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly. Remove from grill and serve.

    • Beverage pairing: Wynns Coonawarra Estate Shiraz, Australia. With the savory, earthy, spiced lamb, something full and fruity would make for a tasty match. Australian Shiraz, with its deep blueberry and blackberry, is a good call. This one has a layer of spice that will find harmony with the lamb.

    ]]>     http://www.chow.com Zaytinya Restaurant 50 Main 1/4 cup olive oil

    ]]>     1/4 cup whole milk plain yogurt

    ]]>     2 tablespoons red wine vinegar

    ]]>     301 1 teaspoon kosher salt

    ]]>     264 1/2 teaspoon ground allspice

    ]]>     305 1/2 teaspoon freshly ground black pepper

    ]]>     305 1/2 teaspoon freshly ground white pepper

    ]]>     283 1/2 teaspoon ground cumin

    ]]>     212 1 1/2 pounds leg of lamb meat, trimmed of fat, and cut into 1-inch pieces

    ]]>     836 adventurous 15326 cookout 745 ethnic 286 greek 747 grilling 806 marinade 505 lamb 8548 no fuss 695 quick 19874 zaytinya 1 chow 1619 omnivore 388 healthy 7306 weeknight 4261 feed a crowd 1605 dinner party 1026 hot weather 2747 make ahead