Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness.
Plus: More Grilling Recipes and Tips
6 garlic cloves, crushed
3 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon dried mint
1 teaspoon dried oregano
1 1/2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
1 small bunch of fresh mint
1 large red onion, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces
In a large bowl, combine the garlic with 3 tablespoons of olive oil, the lemon juice, salt, pepper, dried mint and oregano. Add the lamb, toss to coat and refrigerate for at least 1 hour or for up to 3 hours.
Thread the lamb onto skewers, placing 1 fresh mint leaf between the pieces of meat. Skewer alternate pieces of onion and bell pepper and brush lightly with olive oil.
Light a grill. Lightly brush the grate with vegetable oil and grill the lamb and vegetables over a medium-hot fire, turning frequently, until the lamb is medium, about 6 minutes, and the vegetables are tender and lightly charred, about 8 minutes. Let the kebabs stand for 2 minutes, then serve with the Garlicky Tahini, lemon wedges and pita bread.
The berrylike fruit of a young, robust Zinfandel has an affinity with grilled lamb, especially when the dish includes pungent garlic and herbs.
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