The theme of the week is Easter, and while roasted lamb is always a solid choice, I wanted to do something a little different, so I decided to head out to the grill for some kebabs. I tried to get boneless leg of lamb, but the butcher only had full size, big ass bone in whole legs, so I went shoulder instead. There was a lot of fat on there, and I was afraid it would be tough since I wasn’t braising it, but it actually worked out pretty darn well. Served with tzatziki, because why not. Serves 4-5, but you’ll want to throw more potatoes in the oven than I did if you expect to feed 4 to 5 at once.
3-4 lbs. cubed lamb leg or shoulder
1 cup olive oil
¼ cup chopped parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 teaspoons paprika
2 teaspoons ground coriander
2 large cloves of garlic, chopped
Chop the lamb into 1” cubes. I actually used shoulder here – there was about 4 pounds or so of boneless shoulder, but there’s a lot of fat on there, so I’d imagine using boneless leg of lamb would have a lot less waste. I trimmed off the fat cap and a lot of the excess fat.
Real tough process here, stay with me guys: stick everything into a Ziploc bag and refrigerate for at least 6 hours, preferably overnight.
If using wooden skewers, soak them in cold water for at least an hour before putting the meat on. Remove meat from marinade – I used my hands to remove excess herbs, but wanted to leave the oil on so I could chuck these right on the grill. Slide the meat onto your skewers, leaving a small gap between each piece.
Preheat a gas grill up to about 500°F (side note – this is what the built in thermometer on my Weber says, no idea if that wholly accurate. But yeah, get it hot). Add the meat and turn the heat down a bit – aim for 400 to 450°F for your grill temperature. Cook until medium rare, approximately 10 minutes, flipping a few times along the way.
2 russet potatoes
1 tablespoon duck fat
Salt and pepper
Clean off the potatoes and chop into large chunks. Toss with duck fat (really get in there with your hands and coat them) and season with salt and pepper. Place on a baking sheet and roast for 50 minutes at 425°F, flipping halfway through.
12-15 crimini mushrooms
1 red bell pepper
1 green bell pepper
1 red onion
Salt and pepper
Wash everything off, and remove the stems from the mushrooms. Chop the peppers and the onion into rectangles large enough to put on skewers. I did 3 mushrooms on a skewer, with a piece of onion, red bell pepper and green bell pepper in between. Brush with olive oil and season with salt and pepper. Throw these on the grill for 15 minutes at around 400-450°F.
1 clove garlic
¼ very large cucumber, peeled and seeded
1.5 cups greek yogurt
½ tablespoon fresh dill, chopped
½ tablespoon fresh parsley, chopped
1.5 tablespoons lemon juice
Salt and black pepper to taste
Place the garlic clove, still in its sleeve, onto a cast iron skillet and cook over medium for about 15 minutes, turning occasionally until blackened in spots. Remove and let cool.
Dice the cucumber and place in a strainer set on top of a bowl. Salt the cucumber and let sit for ½ an hour.
Remove the husk from the cooled garlic, dice it and add to a bowl, along with yogurt, dill, parsley and lemon juice. Once the cucumber has had its water drawn out, add it as well. Add salt and pepper to taste. Stir and refrigerate until ready to use.