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 

Katie Button
July 2014

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Recipe Summary

total:
40 mins
Yield:
6
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Ingredients

LAMB
PICKLES

Directions

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.

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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.

Make Ahead

The pickles can be drained and refrigerated for 3 days.

Suggested Pairing

Pair this lamb dish with a cherry-inflected, medium-bodied red Rioja.

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