Grilled Skewered Lamb and Vegetables

Serves 6

Grilled Skewered Lamb  

This recipe is the Middle Eastern version of kebabs. It's traditionally made with delicious lamb that's most succulent when cooked medium-rare. Serve the kebabs on a bed of Classic Rice Pilaf (page 133 of the book) with the Eggplant Tagine (page 139) or with the Onion-sumac Relish (page 160)

Lamb Kebabs

12 lamb loin chops (about 4-1/2 pounds)
2 large onions, thinly sliced
2 lemons, thinly sliced
1/4 cup olive oil
2 tablespoons coarsely ground black pepper
2 tablespoons soy sauce
1 tablespoon salt

Vegetable Kebabs

1/4 up olive oil
1-1/2 tablespoons finely chopped fresh rosemary
1 teaspoon ground black pepper
1 teaspoon salt
12 large white mushrooms
4 small red bell peppers, each cut into 6 large chunks
2 large Japanese eggplants, each cut crosswise into 6 pieces
2 large zucchini, each cut crosswise into 6 pieces

To make the lamb kebabs: Using a sharp knife, remove the two pieces of meat from each chop. Trim away any fat and sinew from the meat. Cut the larger pieces of meat crosswise in half. Toss the onions, lemon slices, oil, pepper, soy sauce, and salt in a large bowl. Add the meat. Using your hands, massage the marinade into the meat. Cover and refrigerate for at least 4 hours or up to 2 days, stirring occasionally. Thread 6 pieces of the lamb onto each of 6 skewers, spacing the meat 1/2-inch apart. Cover and refrigerate until ready to grill.

To make the vegetable kebabs: Whisk the oil, rosemary, black pepper, and salt, in a large bowl to blend. Add the vegetables and toss to coat. Let stand up to 1 hour at room temperature, tossing occasionally. Thread 1 mushroom, 4 pieces of bell pepper, 2 pieces of eggplant, and 2 pieces of zucchini alternately onto each of 6 skewers.

Prepare the barbecue for high heat. Grill the lamb until it is crisp and brown on the outside but pink in the center, turning occasionally, about 8 minutes. Grill the vegetable kebabs until the vegetables are tender and beginning to char, turning occasionally, about 8 minutes.

Arrange the skewers on plates and serve.

COOK'S NOTES: Lamb loin chops make especially delicious kebabs because they are the most tender cut of lamb. And, once trimmed, the lamb loin is free of gristle and fat. Ask your butcher to bone the iamb loin chops for you, making this a cinch to put together. If lamb loin is not available, boneless leg of lamb is a good substitute, just but be sure to remove as much gristle and fat as possible. And, if desired, beef tenderloin can be used instead of the lamb loin.

Serve the skewers on a platter accompanied with feta cheese, cilantro, fresh mint, olives, cucumber slices, tomatoes, walnuts, and a bowl of Tzatziki Sauce (page 182), Onion-Sumac Relish (page 160) and warm pita bread wedges.


Buy the Book!


Zov: Recipes and Memories From The Heart
by Zov Karamardian
Zov's Publishing
$35.00; Hardcover, 262 pages
ISBN: 0975955802
Recipe reprinted by permission.





Cookbook Profile Archive


This page created July 2005

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home