Chef Katie Button marinates cubed lamb shoulder in a combination of herbs, spices, chiles and garlic overnight so it develops amazing flavor on the grill.
Slideshow:More Lamb Recipes
1/4 cup cilantro leaves
1/4 cup parsley leaves
3 garlic cloves
3 bay leaves
2 chiles de árbol
2 tablespoons fresh lemon juice
2 tablespoons sweet pimentón
1 tablespoon plus 1 teaspoon garam masala
1 tablespoon plus 1 teaspoon dried thyme
2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons pepper
1 cup canola oil, plus more for the grate
2 pounds trimmed lamb shoulder, cut into 1 1/2-inch cubes
1 hothouse cucumber, thinly sliced on a mandoline
1/2 medium sweet onion, very thinly sliced on a mandoline (1 cup)
1/2 cup sugar
2 teaspoons kosher salt
3/4 cup sherry vinegar
16 wooden skewers, soaked for 2 hours
How to Make It
Step 1 Marinate the lamb
In a blender, combine all of the ingredients except the lamb and puree until smooth. Transfer to a large bowl or resealable plastic bag, add the lamb and turn to coat. Marinate in the refrigerator for 18 to 24 hours.
Step 2 Meanwhile, make the pickles
In a large bowl, toss the cucumber and onion. In a medium saucepan, combine the sugar and salt with 3/4 cup of water and bring to a simmer, stirring to dissolve the sugar and salt. Remove the pan from the heat and stir in the vinegar; let cool slightly. Pour the warm brine over the cucumber and onion and let cool to room temperature, then refrigerate overnight.
Light a grill and oil the grate. Remove the lamb from the marinade and thread onto the skewers; season lightly with salt. Grill, turning, until lightly charred and medium within, 6 to 7 minutes total. Transfer the lamb to a platter and serve with the pickles.
The pickles can be drained and refrigerated for 3 days.
Pair this lamb dish with a cherry-inflected, medium-bodied red Rioja.
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