Grilled Lamb Kebobs with Walnut-Herb Sauce

Name: Grilled Lamb Kebobs with Walnut-Herb Sauce
Yield: Yield: 8 Portions
Ingredients: Ground black pepper, as needed; 2 fl oz/60 mL olive oil; 1½ tsp/4 g crushed garlic; ¾ tsp/1.5 g ground cumin; 3 lb/1.36 kg lamb shoulder, cut into ¾-in/2-cm dice; Salt, as needed; ½ tsp/1 g red pepper flakes; ½ tsp/1 g ground allspice; 8 flat metal skewers, ½ in/1 cm wide; Pita Bread; Walnut-Herb Sauce

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg lamb shoulder, cut into ¾-in/2-cm dice
Salt, as needed
Ground black pepper, as

Starter
Main course
Street Food

Method

Season the lamb with salt and pepper and combine with the oil, garlic, cumin, red pepper flakes, and allspice. Allow to marinate for 1 hour, and put the meat onto skewers.
Grill the kebobs over high heat until the meat is well charred on all sides, 4 to 5 minutes.
Serve with the Pita Bread and Walnut-Herb Sauce (see Chef’s Note).