Grab your grilling tongs now.
If you’re like me, you reach for the same 2-3 proteins when you grill: hamburgers, hot dogs, maybe a steak or a pork chop if you want to be fancy. And those are all delicious options. But they can get old after a while. With Memorial Day approaching, and COVID restrictions lifting, it’s time for new beginnings and fresh explorations . . . so maybe it’s time to shake up the menu too. Starting with these Grilled Lamb Kabobs with Tahini and Pickled Onions!
Juicy chunks of lamb, grilled until lightly charred, served on a bed of spinach and flatbread and garnished with tangy pickled onions and a drizzle of rich tahini sauce. Fragrantly spiced on the outside, meltingly tender in the middle, these lamb kabobs are impressive enough to wow everyone at your Memorial Day picnic—and also easy enough to grill up in your grill pan on any ordinary weeknight.
In addition to being easy and just plain delicious, these lamb kabobs are also a guaranteed crowd-pleaser for two other reasons. Number one: the finger food factor. No matter how grown up we all pretend to be, everyone still LOVES eating with their hands. These kabobs, with their bite-sized chunks of meat, are just begging to dunked in tahini sauce and eaten by hand. And that brings me to number two: the condiment appeal. People love a condiment bar, full of sauces and breads and little extras so they can dress their food themselves to their personal taste. A platter of these lamb kabobs beside full spread of flatbread, pickled vegetables, fresh greens, and tahini sauce? Forget about it!
If you’re looking for something new to spice up your Memorial Day picnic, look no further! These lamb kabobs are easy to make, sure to impress, and just plain delicious. Grab a pair of tongs and prepare to get your grill on!
Enjoy!
Grilled Lamb Kabobs with Pickled Onions and Tahini Sauce
(Serves 6)
For the lamb kabobs:
2 lb leg of lamb, cut into 1-inch cubes
1 onion, peeled and quartered
2 cloves garlic, peeled and roughly chopped
1 lemon, juiced
1 tbsp cumin
2 tsp coriander
2 tsp paprika
1 tsp Diamond Crystal kosher salt, plus more as needed
½ tsp black pepper
¼ tsp cloves
Vegetable oil, as needed
For the pickled red onions:
1 red onion, sliced thinly
¾ cup white wine vinegar
½ teaspoon Diamond Crystal Kosher salt
½ teaspoon honey
For the flatbread:
4 oz all-purpose flour (scant 1 cup)
½ tsp Diamond Crystal kosher salt
½ teaspoon baking powder
4 oz plain full- or low-fat yogurt (½ cup)
2 tablespoons olive oil
For the garlic tahini sauce:
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons lemon juice
¼ cup tahini
¼ cup ice water
2 tablespoons olive oil
Special equipment: blender or food processor, grill or grill pan
Method
For the lamb kabobs:
Blitz onion, garlic, lemon juice, 1 tsp kosher salt, and spices in the food processor or blender until they become a thick paste. Pour into a large glass or ceramic bowl and add lamb; rub lamb all over to coat. Cover tightly and refrigerate at least 6 hours or overnight.
Heat a grill or grill pan to medium-high heat; brush with some of the oil. Remove lamb from marinade, brushing off the excess, and thread onto metal skewers. Drizzle with oil and season with kosher salt. Grill to preferred doneness, flipping once to ensure even cooking (this will take about 5 minutes for medium-rare).
Serve on flatbread with spinach, pickled onions, and tahini sauce.
For the pickled red onions:
Bring 2-3 cups of water to a boil on the stove (using a tea kettle is ideal). Place the sliced red onion in a colander and set over the sink. When the water is boiling, pour it carefully over the red onion, allowing the water to run down the drain. This blanches the onion, removing some of its bite.
In a large glass bowl (avoid metal or plastic), whisk together vinegar, honey, and salt. Shake any excess water off the red onions and add to the vinegar solution. Stir so the onions are evenly coated, then cover and refrigerate for at least 1 hour.*
For the flatbread:
Stir together flour, salt, and baking powder in a large bowl. Make a well and add the yogurt, then stir until combined. Tip out the dough onto a floured surface and knead about a minute, or until the dough forms a smooth ball. The dough will be slightly sticky, and it’s all right to add a little flour to the board, but not too much. Place the dough back in the bowl, cover, and let rest 15-20 minutes.
Divide the dough into two equal dough balls. On the same floured surface, roll out each ball until it is an eighth of an inch thick. Be gentle with the dough; it doesn’t contain yeast so it won’t have the elasticity you would expect of a typical bread dough. If you roll it or pull it too thin it might tear.
Heat a large skillet, preferably cast iron, on high and add 1 tablespoon olive oil. Swirl the pan so the olive oil is equally distributed. The oil should be very hot but not smoking. Add 1 piece of flatbread to the pan and cook on medium high heat for two minutes, or until golden brown and lightly charred on the bottom. Flip it over and cook 2 more minutes. Remove the flatbread to a plate. Add the second tablespoon oil to the pan and repeat the process with the second flatbread.
For the garlic tahini sauce:
In a small bowl, combine minced garlic, salt, and lemon juice and allow to sit for 5-10 minutes.
In the meantime, whip tahini and ice water in a small blender (or in a bowl with an immersion blender, or by hand) until combined. Add the lemon juice mixture and blend. Slowly stream in the oil. Taste and season with more salt or lemon juice as needed.
*Pickled onions will keep for a long time in the refrigerator. Make sure to store them in glass (metal might react with the vinegar and plastic containers will absorb the strong flavors). Serve with everything from rich meat braises to roasted vegetables to rice pilaf.
Originally posted May 26, 2021.
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