Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce

Lamb Kebabs

• 1 lb ground lamb (makes 6 skewers)
• 1/2 an onion, finely diced
• 3 garlic cloves, finely minced
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons sumac (sub 1 tablespoon finely chopped lemon zest)
• 1 teaspoon Aleppo Chili flakes (or regular chili flakes)
• 1 1/2 teaspoon kosher salt
• 2 tablespoons chipped mint (or parsley, or dill)
• 12 x 12-inch wood skewers, soaked in water for 1 hour, or overnight

Yogurt Sauce

• 1 cup plain thick Greek yogurt
• 2 tablespoons fresh chopped dill (or mint)
• 2 garlic cloves finely minced
• 1/4 teaspoon salt

Herb Salad

• 2-3 handfuls of baby spring greens
• 1 cup fresh torn herbs - any mix of Italian parsley, mint, dill, cilantro
• 1/2 - 1 cup sprouts - radish, sunflower, or baby pea shoots (optional)
• 1 Turkish cucumber, thinly sliced
• 2 radishes thinly sliced (watermelon radishes are pretty)
• 1 green onion thinly sliced

Dressing

• 2 tablespoons olive oil
• Zest of one lemon
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/2 teaspoon sumac

Soak the skewers and start the grill.

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

Mix the yogurt sauce ingredients in a small bowl. Set aside.

Prep the salad ingredients and place them into a medium bowl.

Stir the salad dressing ingredients into a small bowl.

Form the kebabs. Using wet hands, divide the meat into 6 portions, of similar size, roughly 1/2 cup. Form each into a long oval shape, then skewer with two skewers, and continue shaping and stretching until meat is roughly 5 inches long, and 1 1/2 inches in diameter, like the shape of a Turkish cucumber.

You can gently roll the meat on the skewers like you would a rolling pin, to get nice and even, but they don't need to be perfect. Just make sure the skewers are centered down the middle so the lamb stays on. (All of this could be made ahead of time and refrigerated overnight, or until ready to grill)

Brush, spray, or roll in olive oil to prevent sticking, and grill over medium-high heat. Turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being tempted to pick up by the skewers - it will help the lamb stay on.

Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

Toss the salad in the bowl. Place a smear of yogurt dill sauce on one half of the plate. Top the yogurt sauce with 2-3 skewers. Mound the salad on the other half of the plate and serve immediately.

Insider tip:

If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won't have to fiddle with the forming of the skewers at the last minute.

Recipe by Sylvia Fountaine from Feasting at Home.