Lamb Shish Kebabs

Shish kebab is a Middle Eastern method for cooking lamb. The term shish kebab is the Turkish name for skewered roasted meat. The lamb is cubed, marinated for several hours, and paired with bell peppers and onions. Often, tomatoes are included, but we have found that the tomatoes cook at a much faster rate than the meat, leaving them charred on the outside and nearly liquid in the center. For this reason, we have omitted that ingredient in this recipe.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• • 1 boneless lamb leg (2½ pounds, or 1 kg)
  • 2 to 3 large bell peppers
  • 1 large red onion
  • 6 to 8 skewers

MARINADE:

• • 1⁄3 cup (80 ml) olive oil
  • 1⁄3 cup (80 ml) fresh lemon juice
  • 4 cloves of garlic, minced
  • 2 teaspoons coarse salt
  • 1¼ teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon grated ginger
  • ½ teaspoon sumac (substitute with 1 tablespoon [15 ml] lemon juice)
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon dried thyme

INSTRUCTIONS:

1. 1. Combine all the ingredients for the marinade. Taste for salt content and add a little more if needed.
   2. Cut off any excess fat from the boneless leg of lamb and cut into 1¼-inch (3 cm) cubes.
   3. Place the lamb cubes into a resealable plastic bag. Pour the marinade over the lamb and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 8 hours.
   4. Prepare the vegetables right before taking the lamb out of the fridge. Core and cut the bell pepper into 1¼-inch (3 cm) pieces. Peel and cut the red onion into 1¼-inch (3 cm) pieces. If using bamboo skewers, soak them for 15 minutes.
   5. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
   6. Thread the marinated lamb cubes onto the skewers, alternating between the onion and bell pepper pieces. Make sure to leave enough room on both ends of the skewer. Discard any marinade remaining in the bag.
   7. Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning 2 to 3 times during the cooking process.
   8. Once the lamb reaches the desired doneness, remove the kebabs from the grill. Remove the meat from the skewers and serve with warmed pita bread or over rice pilaf.

NOTE:

• For a vegetarian or vegan option, use cremini or white mushrooms instead of the lamb