Spiced Lamb Skewers With Lemony Onions

By Alison Roman

Published July 2, 2019

  • Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
Media 1 of 1
Total Time
25 minutes
Rating
4(433)
Comments
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This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up. 

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Ingredients

Yield:4 to 6 servings

  • 1 ½ to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 ½-inch pieces

  • Kosher salt and black pepper

  • 1 tablespoon plus 1 teaspoon ground cumin

  • 2 teaspoons ground turmeric

  • 1 small red onion, thinly sliced

  • 1 teaspoon ground sumac (optional)

  • 5 tablespoons fresh lemon or lime juice

  • 1 cup full-fat Greek yogurt

  • Olive oil, for drizzling

  • 1 cup cilantro, tender leaves and stems

  • ½ cup pitted black olives, finely chopped

  • Lavash, pita or flatbread, for serving

  • Pickled cabbage, cucumbers, peppers or a mix, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

13 grams carbs; 96 milligrams cholesterol; 412 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 27 grams fat; 2 grams fiber; 586 milligrams sodium; 30 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)

  2. Step 2

    If you’re using a charcoal grill, build the fire so it’s screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you’re using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.

  3. Step 3

    Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.

  4. Step 4

    Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.

  5. Step 5

    Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.

  6. Step 6

    Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you’ve trimmed most of the fat away from the lamb, the flare-ups shouldn’t be too bad.)

  7. Step 7

    Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

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Ratings

4 out of 5
433 user ratings
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Comments

Harriet

Ok-so I don’t have access to a grill. So I’m going to set this up on a grill pan on the top of my stove.

Alan C Brownmd

I just made Schlesinger and Willioughby’s simple lamb kebabs. The recipe is very similar, hot fire, quick grill on all sides. I separately grilled multicolored, peppers, red onions and those Campari tomatoes on separate skewers and served it with Kohlrabi And carrot slaw. I am moving towards Sam Sifton’s no recipe, recipes!

Cyndi

Lamb kebabs work well close up to the broiler too.

susigaj

Delicious. I made a double recipe, 5 lbs of lamb after trimming fat, for 12 people. Everyone liked it.

Val

Remarkable flavor and quick to fix. I do not recommend making it indoors, however. After the fire trucks left, the neighbors flooded over to see what “smelled so bloody good.” Joking, but not entirely. “Screaming hot” makes a lot of smoke…

AzureSkai

Garlic

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