Lamb Kebabs with Onion Sumac Relish
Instructions:
RELISH : MAKES 3 ⁄ 4 CUP [180 mL]
2 medium-size sweet onions, sliced paper thin
1 teaspoon [5 mL] salt
2 tablespoons [30 mL] sumac
1⁄2 teaspoon [3 mL] thyme leaves
Pinch sugar
- MARINADE: MAKES 11 ⁄ 2 CUPS [360 mL]
- 1 onion, grated or puréed
- 1⁄2 cup [120 mL] olive oil
- 2 tablespoons [30 mL] garlic, minced
- 1 tablespoon [15 mL] paprika
- 1⁄2 tablespoon [8 mL] cayenne
- 1⁄2 teaspoon [3 mL] crushed red pepper
- 1 tablespoon [15 mL] ground cumin
- 1 tablespoon [15 mL] fresh thyme leaves, minced
- 1⁄2 cup [120 mL] parsley leaves and stems, chopped
- 1⁄2 cup [120 mL] mint leaves, chiffonade
- 1 teaspoon [5 mL] salt
- 1⁄2 teaspoon [3 mL] black pepper
- SKEWERS
- 11⁄2 pounds [675 g] boneless lamb, cut into 1⁄2-inch [1-cm] cubes
- 16 skewers, soaked in warm water for 30 minutes if wooden
- 16 small cherry tomatoes
- 2 red onions, quartered and separated into segments
- 2 red bell peppers, seeds and ribs removed, cut into 1-inch [2.5-cm] squares
- 4 jalapeno or other similar chiles, quartered
- Flat bread for service
- ADVANCE PREPARATION
- Combine the onions, salt, sumac, thyme leaves, and sugar and
allow to stand for 30 minutes before serving. (The relish can
be made several hours in advance.)
- PREPARATION OF THE MARINADE
- Combine all of the marinade ingredients in a bowl and mix well. Place the meat cubes in a resealable plastic bag and add the marinade. Toss the lamb with the marinade to coat. Allow the lamb to marinate for at least 4 hours, refrigerated, or preferably overnight.
- ASSEMBLY OF THE SKEWERS
- Drain and reserve the marinade from the meat. Skewer the
meat cubes, alternating with cherry tomatoes, onion segments,
bell pepper squares, and the jalapeño quarters. Reserve,
refrigerated. (The skewers may be prepared 1 day in
advance and refrigerated until needed.)
- COOKING METHOD
- Grill the skewers over an indirect charcoal fire until the meat
cubes are cooked medium rare. The skewers should be lightly
charred but care should be taken that they don’t cook too
quickly.
- SERVICE
- Wrap a piece of flat bread around a skewer. Twist, while pulling the meat and vegetables from the skewer. Place the wrap on a plate containing a small mound of the onion relish on the side. Serve immediately.
- Grill the skewers over an indirect charcoal fire until the meat
cubes are cooked medium rare. The skewers should be lightly
charred but care should be taken that they don’t cook too
quickly.