Minimal fuss for maximum effect; these kebabs can marinate overnight in the fridge and spend a few minutes on the grill along with some onions and tomatoes. A serving of that potato toum would be great, if you are fond of garlic flavor.
This is the method that my mother used. She’d marinate lamb in fresh lemon juice and olive oil and lots of cracked pepper. Anything goes, really.
Some people like to toast the spices in the oven for 5 minutes then add them to the meat.
Traditionally, pieces of lamb fat are added to the kebabs.
INGREDIENTS: 4 to 6 servings
- 1 pound of lamb from the leg if possible
- a few pieces of lamb fat if desired
- 1 cup of baby onions or regular onions, quartered
- 4 tomatoes
- Spices: 1 teaspoon of salt, 1 teaspoon of zaatar (thyme) crumbled; 1 teaspoon of seven-spice mix or a dash of allspice, nutmeg, cumin and black pepper.
- 1 lemon, juiced
- Olive oil, as needed
- Marinate the meat in the spices, lemon juice and about 1/2 cup of oil overnight. Heat the grill to medium high and skewer the meat and onions; place on the grill and cook for 3 minutes or so, turning the lamb after a couple of minutes. Place the tomatoes directly on the grill for a few minutes until charred and soft. Serve with potato-garlic mayo if desired and some pita bread.
NOTE: In Lebanon, kebabs are not served with rice, but with bread and sliced onions, sumac and minced parsley.
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