Back to:  Recipe HomeMeats Recipes Printable View
Grilled Skewered Lamb
and Vegetables
Makes 6 Servings
*12 lamb loin chops (about 4 1/2 pounds)
*2 large onions, thinly sliced
*2 lemons, thinly sliced
*1/4 cup olive oil
*2 tablespoons coarsely ground black pepper
*2 tablespoons soy sauce
*1 tablespoon salt
*1/4 cup olive oil
*1 1/2 tablespoons finely chopped fresh rosemary
*1 teaspoon ground black pepper
*1 teaspoon salt
*12 large white mushrooms
*4 small red bell peppers, each cut into 6 large chunks
*2 large Japanese eggplants, each cut crosswise into 6 pieces
*2 large zucchini, each cut crosswise into 6 pieces
1To make the lamb kebabs, use a sharp knife to remove the two pieces of meat from each chop. Trim away any fat and sinew from the meat. Cut the larger pieces of meat crosswise in half. Toss the onions, lemon slices, oil, pepper, soy sauce and salt in a large bowl. Add the meat. Using your hands, massage the marinade into the meat. Cover and refrigerate for at least 4 hours or up to 2 days, stirring occasionally. Thread 6 pieces of the lamb onto each of 6 skewers, spacing the meat 1/2-inch apart. Cover and refrigerate until ready to grill.
2To make the vegetable kebabs, whisk the oil, rosemary, black pepper and salt in a large bowl to blend. Add the vegetables and toss to coat. Let stand up to 1 hour at room temperature, tossing occasionally. Thread 1 mushroom, 4 pieces of bell pepper, 2 pieces of eggplant and 2 pieces of zucchini alternately onto each of 6 skewers.
3Prepare the barbecue for high heat. Grill the lamb until it is crisp and brown on the outside but pink in the center, turning occasionally, about 8 minutes. Grill the vegetable kebabs until the vegetables are tender and beginning to char, turning occasionally, about 8 minutes.
4Arrange the skewers on plates and serve.
  • Lamb loin chops make especially delicious kebabs because they are the most tender cut of lamb. And, once trimmed, the lamb loin is free of gristle and fat. Ask your butcher to bone the lamb loin chops for you, making this a cinch to put together. If lamb loin is not available, boneless leg of lamb is a good substitute, but just be sure to remove as much gristle and fat as possible. And, if desired, beef tenderloin can be used instead of the lamb loin.
  • Serve the skewers on a platter accompanied with feta cheese, cilantro, fresh mint, olives, cucumber slices, tomatoes, walnuts and a bowl of Tzatziki Sauce, Onion-Sumac Relish and warm pita wedges. The Tzatziki Sauce and Onion-Sumac Relish recipes can be found in my cookbook, Zov, Recipes and Memories from the Heart. Order online from TheHelpMeShoppe.
  • Source
    Zov Karamardian, Zov's Bistro, Tustin, CA