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Middle Eastern Lamb Skewers

Inspired by Michael Solomonov from Food & Wine

TOTAL TIME

30 mins

YIELD

Makes 4 servings

Ingredients

  • 1 1/4 pounds trimmed LM Meat lamb loin chops, cut into 1-inch cubes
  • 1 medium onion, quartered
  • 1 peeled garlic clove
  • 4 flat-leaf parsley sprigs
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground allspice
  • 1 tablespoon kosher salt
  • Pinch of saffron threads
  • 2 tablespoons vegetable oil
  • Warm pita and Greek-style plain yogurt for serving

Preparation

1. 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 resealable 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.

2. Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb 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 yogurt.