Cookbook author and New York Times Cooking contributor Alison Roman has an arsenal of easy to make, flavorful, vibrant dishes and this lamb skewer recipe is a perfect pick for summer.
Roman shared her spiced lamb skewer recipe which she said is ideal for feeding a large group of people in a short period of time.
.@NYTimes food writer and columnist @alisoneroman shows us how to beat the heat in the kitchen this summer. Get the recipes here: https://t.co/EWRVhf8W6U pic.twitter.com/I32xXzQk4r
— Good Morning America (@GMA) July 3, 2019
It's "more snack than a meal" she wrote along with the recipe, but her suggestion is to fill the table with an array of toppings and condiments to round it all out.
Roman tweaked the recipe for "GMA" and swapped out chicken and pork for the lamb.
"I'm a bigger fan of the dry rub or the spice rub as opposed to a marinade because when you're grilling you don't want to add any extra moisture," Roman advised.
Check out the full recipe below to create this easy dish at home.
Yield: 4 to 6 servings
Time: 25 minutes
Ingredients:
1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons ground turmeric
1 small red onion, thinly sliced
1 teaspoon ground sumac (optional)
5 tablespoons fresh lemon or lime juice
1 cup full-fat Greek yogurt
Olive oil, for drizzling
1 cup cilantro, tender leaves and stems
1/2 cup pitted black olives, finely chopped
Lavash, pita or flatbread, for serving
Pickled cabbage, cucumbers, peppers or a mix, for serving
Directions:
Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
If you’re using a charcoal grill, build the fire so it’s screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you’re using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
Combine yogurt and remaining two tablespoons lemon juice; season with salt and pepper. Set aside.
Skewer the lamb onto wooden or metal skewers, two to four pieces per skewer.
Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, two to three minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you’ve trimmed most of the fat away from the lamb, the flare-ups shouldn’t be too bad.)
Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.
Reprinted with permission courtesy of NYT Cooking.
