Middle Eastern Lamb Skewers

Middle Eastern Lamb Skewers
Photo by Quentin Bacon

Ingredients

  • 3 tablespoon(s) fresh lemon juice
  • Warm pita and Greek-style plain yogurt for serving
  • 0.5 teaspoon(s) finely grated lemon zest
  • 1 clove(s) peeled garlic
  • 2 tablespoon(s) vegetable oil
  • 1.25 pound(s) trimmed lamb loin
  • 4 flat-leaf parsley sprigs
  • + 4 more ingredients
    • pinch(s) of saffron threads
    • 1 teaspoon(s) ground allspice
    • 1 tablespoon(s) kosher salt
    • 1 medium onion

In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hour...

View full recipe at Food & Wine

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