Lamb Skewers Recipe

In a large bowl, combine minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and black pepper. Add lamb cubes and toss well to coat. Cover and marinate for 30–60 minutes.

Process or finely chop parsley and garlic. Transfer to a bowl and whisk in red wine vinegar, olive oil, oregano, red pepper flakes, and salt. Let rest 15 minutes to meld flavors.

Preheat oven to 425°F (220°C). Toss zucchini, red onion, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, turning once, until tender and caramelized.

In a food processor, blend chickpeas, tahini, pine nuts, garlic, lemon juice, and olive oil until smooth. With the machine running, add water gradually to achieve a creamy consistency. Season with salt to taste.

Thread lamb cubes onto skewers (optionally alternating with some roasted veggie pieces). Grill over medium-high heat or broil, 3–4 minutes per side for medium-rare to medium, basting with any remaining marinade as you cook.

Slice cucumber into rounds for serving. Warm pita breads in the oven or on a dry skillet until pliable and lightly charred. Plate skewers with roasted veggies, cucumber slices, a generous spoon of chimichurri, and a dollop of pine nut hummus. Garnish with extra chopped parsley or mint if desired.