Lamb and Shrimp Kebabs

Lamb and Shrimp Kebabs
Lamb and Shrimp Kebabs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

kebobs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1 1/4

    lb boneless leg of lamb or top round, cut into 1" cubes

  • 2

    tablespoons 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 pepper

  • Vegetable oil (for brushing)

  • Red Harissa

  • 24

    short flat wooden skewers to grill the kebabs.

Directions

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, pepper and remaining 1 teaspoon 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 Red Harissa - Makes about 3 cups 3 large red bell peppers 2 1/2 tablespoons white wine vinegar 4 garlic cloves, crushed 2 red jalapenos or Fresno chiles, stemmed, seeded, chopped 1 teaspoon ground cumin 1 teaspoon kosher salt plus more for seasoning 1/4 teaspoon freshly ground black pepper plus more for seasoning 1/4 cup extra-virgin olive oil. Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover and let stand 15 minutes. Stem, peel, and seed peppers, coarsely chop. Place peppers, next 4 ingredients, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.

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