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Grilled Lamb Skewers

Serves 6

These lamb skewers are simple to make, and cook quickly on the grill. I like to prepare the lamb the day before, and marinate it overnight. This makes the lamb more tender and the dish more flavorful. The sauces can also be made the day before.

Whenever possible, choose whole seed spices, then toast and grind them yourself. I have a small spice grinder that does a great job with the small quantities I need.
  • 3 pounds boneless leg of lamb, cubed into 1-inch pieces
  • 2 cloves garlic, crushed
  • sea salt and pepper
  • 2 tablespoons canola or peanut oil
  • 4 medium onions, finely chopped
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoons curry powder
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 2 tablespoons apricot jam
  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 large yellow onion, peeled as layers, cut into 1 inch squares
Rub the cubed lamb pieces with crushed garlic, then season and toss with salt and pepper. Let this sit for 1 hour. While the lamb is soaking up these flavors, place a small sauté pan over medium heat, add the oil, onions, spices and bay leaf. Sauté until the onions are soft and translucent. Add the brown sugar, jam, lemon zest, lemon juice and 1/2 cup water. Boil for 1 minute, remove from heat and let cool. When the mixture is completely cool, pour it over the lamb pieces and toss. Marinate overnight. The following day, skewer the lamb, placing 2 onion squares between each piece, and grill. Serve hot, with Garlic Yogurt Sauce and Sour Plum Sauce (see recipes below).

Two tasty sauces to serve with grilled lamb skewers:

Garlic Yogurt Sauce
Makes 1 cup

Hand-folding (rather than using a food processor) keeps the texture of the yogurt as it should be.
  • 2 garlic cloves, peeled
  • 1 cup yogurt
  • 12 mint leaves
Chop the garlic as finely as you can. This may take a few extra moments, but it is worth it. Place garlic in a small mixing bowl, and fold in the yogurt until the two are well mixed.
Once the sauce is made, let it rest in the refrigerator for several hours to allow the flavors to blend. Just before serving, stack 12 fresh mint leaves and chop them into very fine slivers. Add the mint to the yogurt-garlic sauce and fold in gently. Serve in a rustic ceramic bowl.

Sour Plum Sauce
Makes 2 cups

This is my variation of a recipe by Darra Goldstein, author of "The Georgian Feast." You can make this sauce a day ahead of time.
  • 1 1/2 pounds dark red plums, ripe but not mushy
  • 1/4 cup water
  • 3/4 teaspoon whole coriander seed
  • 1 teaspoon fennel seed
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 cup cilantro
Cut plums in half and remove the pits. Place in small saucepan over medium-low heat with 1/4 cup of water and cover. Simmer 5-10 minutes to soften the plums slightly. Meanwhile, toast the coriander and fennel seed. With a mortar and pestle, grind the seeds with the garlic, salt and cayenne until you have a smooth paste. Run the plums (with skins) through a food processor, and return to the saucepan with the spice paste. Simmer over low heat for 5 minutes, then strain, pushing as much of the plum pulp through the strainer as possible. Place in a bowl and cool to room temperature.
Just before serving, finely chop the cilantro and fold it into the plum sauce. Enjoy!

Chef Bruce Riezenman
August 2006

Eat well!