The succulent lamb, infused with aromatic spices and herbs, offers a rich and savory flavor that pairs perfectly with the charred sweetness of grilled vegetables. With each juicy bite, you'll experience a delightful blend of smoky, savory, and slightly charred flavors, making lamb shish kebabs a beloved choice for outdoor gatherings and special occasions alike.
Ingredients:
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2 lbs lamb: leg, sirloin, or chop
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2 sweet onions
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2 sweet bell peppers
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ground cumin
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thyme (fresh is preferred, but dried is fine)
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sumac
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garlic powder
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olive oil
Directions:
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Cut the lamb into large cubes, about 1.5”. Cut the onion into squares, about the same size (lengthwise) as the lamb; and same for the pepper. Pick the thyme if it’s fresh. Throw the lamb, the onions, and the peppers into a large bowl; season aggressively with salt, a large handful of cumin, and a smaller handful of sumac and garlic powder. Add the thyme also. With a healthy glug of olive oil, toss all the ingredients aggressively until uniformly seasoned and shimmering with oil (hands are best at this).
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Grill or broil all the “shish-kebab” ingredients, together, at once. It’s best if the lamb is medium-rare, or medium at most.
4 Servings