Lamb Kebabs with Yogurt Sauce and Lavash

It might seem a bit strange to talk about summer in early March, but last few days definitely make me feel summer is right there, just around the corner.

In summer, kebabs are one of my best choices for a dinner... especially, lamb kebabs marinated with various spices.

Moroccan, Turkish, Greek... most of Mediterranean or Middle Eastern cuisines have this kind of spiced lamb kebab dish served over couscous, pilaf, or with flat bread. With cooling yogurt sauce and any simple summer salad, it is just perfect for hot summer night.

Although it is not yet summer, why not just celebrate this summer-like weather with lamb kebabs! :)

The following lamb kebab dish can be prepared a day or several hours in advance. Marinate your lamb and mix yogurt sauce a day before, and mix & proof lavash dough a few hours before the dinner time. Then, when the dinner time is near, quickly finish your lavash and lamb kebabs on a hot grill or skillet.

Lamb Kebabs
with Yogurt Sauce and Lavash

(Yield: 8 skewers (4 servings) / Cooking time: 20-30 minutes*)

*20-30 minutes just include last cooking time for kebabs and lavash, and do not include preparation time --- lamb marinating time: overnight, yogurt sauce: 15 minutes, lavash mixing/proofing/shaping: 2 hours.


Ingredients:

Lamb kebabs
+ 1 lb lamb shoulder (or leg), trimmed and cubed (1.5" x 1.5" x 1.5")
+ 1 green bell pepper
+ 1 yellow bell pepper
+ 8-10 small tomatoes





Lamb Marinade
+ 1/2 cup extra virgin olive oil
+ 1 lemon
+ 2 tsp packed mint leaves
+ 1/2 tsp paprika powder
+ 1 tsp coriander seeds
+ 1 tsp black peppercorns
+ 1 tsp turmeric powder
+ 1/2 tsp cumin seeds
+ 1 tsp salt
+ 3 garlic cloves


Yogurt Sauce
+ 150g (5.3oz) Greek yogurt
+ 1/4 cucumber
+ 1/2 lemon
+ 1 Tbsp dill
+ salt and pepper


Quick Red Onion Pickle
+ 1/4 red onion
+ 1/2 tsp salt
+ 1 tsp sugar
+ 2 tsp vinegar


Lavash
Please click here to see Lavash Recipe.


Procedures:

Making Kebabs
1. Make your marinade: Grind coriander seeds, black peppercorns, cumin seeds in a spice grinder or coffee grinder. Mince 3 cloves of garlic and chop mint leaves finely. Zest one lemon, and squeeze the juice from a half of the lemon. Mix all these ingredients with paprika powder, turmeric powder, salt, and olive oil.


2. Mix trimmed and cubed lamb shoulders (or legs) with the marinade. Make sure all sides of lamb cubes are coated well with the marinade. Wrap tightly with a plastic wrap and put it in a fridge for at least three hours or overnight.


3. Make lamb skewers with tomatoes and bell peppers. You will make about 8 skewers, although the picture shows you only four.


4. Heat a grill or skillet. When it is really hot, drizzle a little vegetable oil and cook the lamb until they are golden brown, for about 2-3 minutes on each side by turning the skewers. (Make sure your lambs are not too cold before they hit the grill/skillet. Let them sit in room temperature for about 15 minutes.)




Yogurt Sauce
Peel 1/4 cucumber and scoop the seeds out with a spoon. Make small cucumber dices. Chop dills (leaves and soft stems). Squeeze juice from a half lemon. Mix all these together with Greek yogurt and season with salt and pepper.



Quick red onion pickle
Slice red onion very thinly. Mix it with vinegar, salt and sugar and let it sit at room temperature at least 20-30 minutes.



Enjoy your lamb kebabs with yogurt sauce and lavash~!