Grilled Lamb Skewers (gf) Recipe

Marinate the lamb

In a medium bowl combine 2 tbs olive oil, 1 tbsp lemon juice, minced garlic, grated ginger, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp 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 intensify flavor).

Prepare skewers

If using wooden skewers, soak them in water for 30 minutes. Thread the marinated lamb cubes onto skewers, leaving a little space between pieces for even cooking. Bring skewers to room temperature for 15 minutes before grilling.

Grill the lamb

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or pan lightly. Place skewers on the hot grill and cook 3–4 minutes per side, turning to get even char, for medium-rare to medium depending on thickness (internal temp ~135–145°F / 57–63°C). During the last 1–2 minutes, brush the lamb generously with the Medjool date glaze (see glaze section) and continue to turn until glaze sets and is slightly sticky. Remove skewers and let rest for 5 minutes before serving.

Place pitted Medjool dates and 1/4 cup hot water in a small bowl and let soften for 5 minutes. Transfer softened dates with the soaking liquid to a blender or food processor. Add 1 tsp sherry vinegar, 1 tsp tamari or coconut aminos, 1/4 tsp ground ginger, 1 tsp olive oil, 1/4 tsp kosher salt and 1/2 tsp lemon juice (optional). Purée until very smooth, adding up to 1–2 tbs extra water if needed to reach a thick but brushable consistency. Taste and adjust salt, acidity or sweetness as needed. Reserve about 2 tbs of glaze for brushing while grilling and the remainder for serving.

In a bowl combine 1 cup labneh, 1 tsp grated fresh ginger, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt and a pinch of black pepper. Stir until smooth and creamy. Taste and adjust seasoning. If labneh is very thick, thin slightly with up to 1 tsp water to reach a spreadable consistency. Chill until ready to serve.

Rinse 1 cup raw buckwheat groats under cold water in a fine-mesh sieve to remove dust. In a medium saucepan bring 2 cups water and 1/2 tsp kosher salt to a boil. Add buckwheat groats, stir once, reduce heat to low, cover and simmer 10–12 minutes until tender and water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 1 tsp olive oil or butter (optional) and 1 tbsp chopped parsley. Keep warm until serving.

Spoon a smear of ginger labneh onto each plate, place a bed of buckwheat beside it and lay 1–2 lamb skewers across or atop the buckwheat. Drizzle additional Medjool date glaze over the lamb and around the plate. Garnish with lemon wedges, toasted sesame seeds or chopped pistachios and microgreens or mint if using. Serve immediately.