Lamb and Shrimp Kebabs

By LRay

Lamb and Shrimp Kebabs
Two seemingly disparate ingredients are a winning combination in what Rowe calls the "ultimate play on American surf-and-turf."

Makes 24

Recipe by Silvena Rowe

Photograph by Jason Lowe

July 2011

Ingredients

• 1 1/4 pounds boneless leg of lamb or top round, cut into 1" cubes
• 2 teaspoons kosher salt, divided
• 4 garlic cloves, minced
• 1 cup coarsely grated red onion
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped
• Vegetable oil (for brushing)
• Red Harissa (click for recipe)

Preparation

Step 1

Preparation

Chill lamb in freezer for 10 minutes. Place in a food processor and pulse until finely ground. Transfer to a large bowl.

Sprinkle 1 teaspoon salt over garlic and chop, occasionally smearing mixture with side of knife, until paste forms. Mix garlic paste, onion, cilantro, cumin, pepper flakes, black pepper, and remaining 1 tsp. salt into lamb, blending well. Add shrimp; mix to combine.

Measure 2 tablespoons lamb mixture; roll between your palms to form a 2"-long oval. Slide skewer halfway into lamb mixture, pressing to adhere. Repeat with remaining lamb mixture and skewers. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kebabs with oil and grill, turning occasionally, until nicely charred and just cooked through, about 6 minutes per side. Serve with Red Harissa.

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