Latin Quarter Lamb Kebabs


Preparation info
  • Serves


    • Difficulty


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By Steven Raichlen

Published 1998

  • About

Arresting in their simple beauty, these kebabs caught my eye in a shop window on the rue de la Huchette in Paris. This area, a warren of medieval lanes on the Left Bank has become the Plaka of Paris, lined with dozens of Greek restaurants and grill joints. I love the idea of putting whole lamb chops on kebabs—you get to gnaw on the bones after you eat the meat. Serve the chops with Grilled Polenta.