When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests.
The stuff:
- 1 large white onion, peeled, plus more sliced onion, for serving
- 2 pounds ground lamb
- 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons)
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon Never Not Eating 7 Spice (Baharat also works well here)
- 1/2 teaspoon baking soda
- 6 tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges, for serving
- 1/4 cup unsalted butter, melted
- Neutral oil, for grill
- Dried mint, to taste
- Lavash, sumac, fresh herbs (such as cilantro, parsley, basil, dill, and mint), and plain whole-milk yogurt, for serving
The method:
1. Grate onion on the large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Place grated onion in a large bowl; stir in ground lamb, garlic, salt, pepper, turmeric, and baking soda until combined. Working in batches if needed, transfer mixture to a food processor, and pulse until a smooth, thick paste forms, about 5 pulses. Divide mixture into 12 equal portions (about 3 1/2 ounces each).
2. Press 1 meat portion onto a skewer using lightly dampened hands; flatten into an 8-inch-long tube, leaving 2 inches of space at the base of the skewer. Using your thumb and pointer finger on either side of the skewer, make 1/2-inch-deep divots along the length of the meat. Place the skewer on a baking sheet. Repeat with the remaining meat portions.
3. Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together lemon juice, butter, and salt to taste. Set aside.
4. Place skewers on oiled grates. Grill, uncovered, until the bottom side is well browned, about 3 minutes. Flip skewers, and baste generously with lemon juice mixture. Continue grilling until skewers are cooked through, about 3 minutes. Remove from the grill, and baste with the remaining lemon juice mixture. Sprinkle to taste with dried mint. Serve skewers with sliced onion, lemon wedges, lavash, sumac, herbs, and yogurt.
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