Spiced Lamb Skewers With Lemony Onions

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.

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!

Lamb kebabs work well close up to the broiler too.

This would also be a great recipe with venison. By the way, there are a lot of us out here who eat primarily venison and not just with “down home” recipes but gourmet, amazing recipes you and your readers would appreciate. It would be nice if you included it more in your comments and recipes.

I've answered my own question by cooking it according to the recipe. Delicious!! My one comment would be that to me, lamb shoulder has the most lamb taste that any other cut. Apparently they have bred out the gamey taste of lamb that I grew up with. But lamb shoulder, to me, has that great lamb taste. This recipe, however, masks that taste with the cumin and tumeric. Nonetheless, this was great!

Whoa. This is delicious just as is. Adding cherry tomatoes to the lamb skewers makes the most delicious sauce on the platter. Threw grated garlic, lemon juice, salt and warm spices into the yogurt. Mopped it all up with a pile of middle eastern flatbread. A keeper and a crowd pleaser.

We used chicken thighs instead of lamb. After rubbing the thighs with the salt, pepper, cumin, and turmeric, I coated them with olive oil BEFORE grilling them .... using medium rather than high heat. The meat was so good. The onion and yogurt toppings were easy to put together and both were much appreciated by our group. So, if price matters, good chicken thighs are a fine choice.

Lamb is not venison.

This was disappointing. I made the lamb & condiments per the directions without improvising, Used lamb shoulder (which I like because of its lamb-ness), but the cumin & tumeric completely overwhelmed the flavor of the lamb. The yogurt enhanced by the lemon juice, salt and pepper was underwhelming. The one highlight was the red onion preparation with the lemon juice, sumac, salt and pepper. I would have never thought to pair red onions with lemon juice, but It was a really delicious condiment.

Delicious! We used leg of lamb for this. Menu we decided on had a cucumber yogurt soup, so we didn’t make the dressing and and ate them together. I also added garlic to the rub, which we had marinating for /- 20 hrs. Served with pickled homemade onions, the olives and cilantro as recommended, plus a medley of veggies. Yum!

One of the best recipes I have done in awhile. Made a few changes...left out the olives, substituted tiny sweet cherry tomatoes. Cucumbers I bought were the tiny persian style, which I quartered. Then used Labnah instead of Greek Yogurt, & finally added mint leaves, with cilantro leaves, of which I topped the entire lavash-filled-pocket. The whole combination is so yummy and fresh tasting, plus it takes very little time to put together. Pickled onions and cabbage were great, in the mix.

Mutton is normally harvested between and 2 and 3 years, after 3 years it is super muttony and tough. Lamb bred in the US is also much milder (and quite often larger) than lamb from New Zealand, Australia or South Africa. My advice if you are new to lamb is get US raised and pass on New Zealand lamb until you decide if you like it and get used to cooking it.