Lamb Kebabs Recipe

Prepare aromatics

Finely grate the yellow onion, then place the grated onion in a fine sieve or cheesecloth and press to remove excess liquid. This prevents the mixture from becoming too wet and helps the kebabs bind and brown.

Mix kebab mixture

In a large bowl combine the ground lamb, drained grated onion, chopped parsley, chopped mint, minced garlic, cumin, coriander, smoked paprika, cinnamon, 1 1/4 tsp salt, and 1/2 tsp black pepper. Mix gently but thoroughly with your hands or a spoon until evenly combined; avoid overworking to keep the kebabs tender.

Form kebabs

Divide the mixture into 3 equal portions (approximately 5.3 oz / 150 g each). Wet your hands slightly and press each portion firmly around a skewer to form an elongated patty about 6 inches long and 3/4 inch thick. Smooth the surface so they hold together. Place kebabs on a tray, cover, and chill for 20–30 minutes to firm up.

Cook kebabs

Preheat a grill, grill pan, or broiler to medium-high heat. Brush kebabs lightly with 1 tbsp olive oil. Grill or broil 3–4 minutes per side, turning once, until nicely browned and an instant-read thermometer inserted into the center registers 145°F (63°C) for medium. Rest kebabs 5 minutes before serving.

Combine tomatoes, thinly sliced red onion, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, chopped oregano or parsley, 1/2 tsp salt, 1/4 tsp black pepper and optional 1 tsp preserved lemon rind in a bowl. Toss gently to coat. Let sit at room temperature for at least 15 minutes (or up to 1 hour) so flavors marry. Taste and adjust salt/acid before serving.

Bloom saffron

Place 1/4 tsp saffron threads in 1 tbsp hot water and let steep 5–10 minutes to release color and aroma.

Cook rice

In a small saucepan, heat 1 tbsp olive oil or butter over medium heat. Add the rinsed basmati rice and sauté 1 minute to coat. Add 1.5 cups water, 1/2 tsp salt and the saffron with its soaking water. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

In a small bowl combine 2 tbsp harissa paste with 1 tbsp Greek yogurt (or neutral oil) to loosen, 1 tsp lemon juice and 1/8 tsp salt. Stir until smooth. Taste and adjust spice or salt. Keep chilled until serving.

Roast herbs

Preheat oven to 400°F (200°C). On a small sheet of foil, place the rosemary/thyme/oregano sprigs, drizzle with 1 tbsp olive oil and roast 6–8 minutes until fragrant and slightly crisp. Remove and let cool; discard woody stems if desired and chop tender leaves very finely.

Mix yogurt

In a bowl combine 1 cup Greek yogurt, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp chopped dill or mint, 1/2 clove grated garlic and 1/4 tsp salt. Stir in the chopped roasted herb leaves. Adjust seasoning. Chill until ready to serve.

Plate: spoon saffron rice onto plates, place one lamb kebab (or three skewered kebabs sliced off skewers) per plate. Add a scoop of marinated tomato salad and a dollop each of harissa sauce and roasted herb-citrus yogurt. Garnish with lemon wedges, chopped parsley and toasted pine nuts or slivered almonds if using. Serve immediately.