Recipes: Lamb Shish Kabobs with Tomato Tzatski

Frequent or I guess long time readers of this blog will know that I like lamb and feel that we Americans don't eat it often enough. Today in my in-box the fine folks at Weber sent me this recipe for Lamb Shish Kabobs with Tomato Tzatski. As soon as I saw it, I knew what we're having for dinner.

Lamb Shish Kabobs with Tomato Tzatzki

Serves: 4
Prep time: 25 minutes
Chilling time: 1 hour
Grilling time: 5 to 7 minutes
Special equipment: 16 wooden skewers, soaked in water for at least 30 minutes

Lamb

• 1-1/2 pounds freshly ground lamb
• 1/4 cup minced scallions, white and light green parts
• 2 teaspoons red wine vinegar
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin
• 1/8 teaspoon cinnamon, optional

Sauce

• 1 cup plain whole milk yogurt, preferably the thick, Greek style
• 1/2 cup finely chopped ripe tomato
• 1/4 cup shredded carrot
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Extra virgin olive oil

1. In a medium bowl gently mix the lamb ingredients until evenly distributed. Gently shape the lamb mixture into little rolls, each about 3 inches long and 1 inch in diameter. Cover and refrigerate for at least 1 hour before grilling.

2. In a small bowl mix the sauce ingredients. Cover and refrigerate until ready to serve.

3. After chilling the lamb rolls for at least 1 hour, place 2 side by side. Push a skewer through the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double skewer the remaining lamb rolls. Lightly brush them on all sides with oil.

4. Brush the cooking grates clean. Grill the lamb rolls over direct high heat (450° to 550°F), with the lid closed as much as possible, until nicely browned all over but still slightly pink and juicy in the center, 5 to 7 minutes, turning 2 or 3 times and swapping their positions as needed for even cooking. If flare-ups occur, finish cooking the lamb rolls over indirect heat. Serve warm with the sauce.