What kind of lamb for kebabs

Perhaps there is something atavistically pleasurable about kebabs, a deep memory of nomadic life that makes this meal the one that I find most quieting: skewered lamb, salt, flat bread. Grilling kebabs by the light of the fire, flat breads piled high, one could be nearly anywhere from North Africa through Arabia, or deep into Central Asia, now, or thousands of years ago.

Few foods are simpler to make, and few give such pleasure for so little work. Lamb is the kebab meat of choice; its fatty flesh lends itself to grilling in small pieces. The meat that can be separated from the fat and sinew of the cheaper cuts—lamb shank, lamb neck—makes the tastiest kebabs.

This is partly because these cuts are inherently flavorful and also because by the time the meat has been prepared for the skewers, it is in small, irregular pieces—much smaller than bite-sized—and they readily pick up flavor from grilling. Premium cuts, such as leg of lamb or large loin lamb chips, can also be used and require far less trimming.

When buying the meat, take the weight of the bones into account. Flat breads are the traditional accompaniment, but any bread with character is appropriate. Part of me wants to say that kebabs have become a food of the world and that you should feel free to treat them as such and serve them with any sauce you like, but for this recipe I am looking to the source of lamb kebabs for inspiration.

Serve them with only one condiment, a bowl of salt—preferably a salt still gray with impurities—bread, beer or red wine, and salad. Be the first to review! No reviews yet. Close this dialog window Review this recipe. What did you think about this recipe?

Did you make any changes or notes? Cancel Submit. Reviews: Most Helpful. A traditional garnish for shish kebab. You can make onions and tomatoes skewers or shave the onion and sprinkle it with sumac see below for details. Marinade for Shish Kebab By far the most traditional marinade you can mix for lamb skewers is yogurt based, along the lines of what we are using here.

Do not use Greek yogurt. Choose full fat, plain, cultured yogurt with L. Olive oil. Use extra virgin, flavorful olive oil. A couple of cloves, minced. Cumin, red pepper flakes, salt and pepper. Some people like to add a pinch of cinnamon. Begin by trimming excess fat from the lamb. Cut the meat into cubes, just over an inch large.

Mix the marinade ingredients. In a nonreactive container thoroughly cover the cubed lamb in marinade, cover and refrigerate for up to 24 hours.

Overnight is ideal. Thread the skewers discard remaining marinade. Make separate skewers with the tomatoes and the lamb so you can cook each type for as long as needed. Preheat the grill to medium-high, brush the grates with high-smoking point oil to create and non-stick surface.

Grill the shish kebab turning frequently for about 8 to 12 minutes. Grill the tomatoes for as long as needed, depending on your preference for softness. Warm flat bread while you are roasting the meat. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more.

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