Grilled Lamb Skewers Recipe

Prep and marinate

If using wooden skewers, soak them in cold water for 30 minutes. Trim excess fat from the lamb and cut into roughly 1-inch cubes. In a bowl combine olive oil, soy sauce, lemon juice, harissa, ground cumin, ground coriander, minced garlic, salt, and black pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but up to 8 hours is okay).

Assemble skewers

Thread the marinated lamb onto skewers in even portions, leaving a small gap between pieces to allow heat circulation. Let skewers sit at room temperature for 15 minutes before grilling.

Grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). Brush the grill grates with oil. Grill lamb skewers 3–4 minutes per side, rotating to get even char, for a total of about 8–12 minutes depending on cube size and desired doneness (medium-rare to medium recommended). Use an instant-read thermometer: 130–135°F for medium-rare, 140–145°F for medium. During the last 2 minutes of grilling, brush skewers with the Medjool date glaze (see glaze section) to build a sticky exterior. Remove from heat and rest skewers 5 minutes before serving.

Place pitted Medjool dates and 1/4 cup water into a small saucepan. Bring to a gentle simmer over medium-low heat and cook 5–7 minutes, stirring occasionally, until dates soften and water reduces slightly. Transfer mixture to a blender or use an immersion blender; add red wine vinegar, soy sauce, grated ginger, smoked paprika, and salt. Purée until smooth. If glaze is too thick, add up to 1–2 tablespoons warm water to reach a brushable consistency. Taste and adjust salt or vinegar for balance. Warm the glaze gently before brushing onto skewers.

If you have plain Greek yogurt and want thicker labneh, line a fine mesh sieve with cheesecloth and strain 1 cup yogurt over a bowl in the refrigerator for 1–2 hours until thick. Otherwise, use 1 cup strained labneh or Greek yogurt. In a small bowl combine yogurt/labneh with grated ginger, lemon zest, olive oil, salt, and black pepper. Stir until smooth. Chill until ready to serve. Adjust ginger and lemon to taste — you want a bright, slightly spicy tang that complements the sweet glaze.

Toast the buckwheat (if not pre-toasted): heat a dry skillet over medium heat and add the buckwheat groats, stirring frequently for 3–4 minutes until aromatic and slightly browned. In a medium saucepan, melt butter (or heat oil) over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Add the toasted buckwheat and stir to coat in butter for 1 minute. Pour in 1 3/4 cups water or stock and add salt. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and groats are tender. Remove from heat, fluff with a fork, stir in chopped parsley, and season with black pepper. Keep warm until serving.

Spoon a smear of ginger labneh onto each plate or into the center of a serving platter. Place a portion of warm buckwheat pilaf alongside. Arrange 2 skewers of grilled lamb over the labneh or leaning on the pilaf. Drizzle any reserved date glaze lightly over the lamb and around the plate for extra shine. Scatter chopped mint and toasted sesame seeds over the lamb and pilaf. Serve with lemon wedges to squeeze over the skewers. Serve immediately.