Disclaimer: Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group
Los Angeles has been experiencing a bit of an endless summer the past couple years, so even a mild shift in the seasons, such as the sun setting later than usual, is somewhat exciting.
With the nights becoming longer, we’ve been eating dinner on the patio more often; it's a simple thing that turns an otherwise ordinary evening into one that feels like an event. Lamb also has the ability to transform an average meal into a special one, without any added effort.
This recipe for Lamb Kebabs below is a perfect way to introduce your grill to lamb this spring and summer. And this toolkit, developed by the Tri-Lamb Group has everything you need to know to put you on the path to grilling bliss.
Aside from grilling season and dinners on the patio, what other things do you love about the warmer weather?
Lamb Kebabs with Sweet Pepper Cucumber Raita
These simple, yet flavorful lamb kebobs paired with raita are great for serving at a party or make for a fun dinner at home.
Makes 4 kebabs
1 lb ground lamb
1/2 large onion, finely diced
3 cloves garlic, minced
1.5 teaspoon Garam Masala spice mix*
2 teaspoons ground coriander seed
1 heaping tablespoon fresh cilantro, finely chopped
salt and pepper
3 tablespoon olive oil, divided
1/2 cup plain yogurt
1/2 sweet pepper
4 " piece of cucumber, peeled
1 teaspoon fresh mint, finely chopped
1. Preheat outdoor grill or set grill pan over medium heat.
2. In a small frying pan, heat 1 tablespoon of olive oil and sauté onions until deep golden brown. Add garlic and sauté about 1 minute until fragrant. Allow to cool slightly.
3. Place lamb, onion mixture, spices, fresh cilantro, salt and pepper in large bowl and gently fold together.
4. Divide mixture into 8 equal portions and form into oblong patties about 3 inches long.
5. Carefully slide onto skewers and brush liberally with remaining 2 tablespoons olive oil.
6. Lifting from the patties (rather than the skewers - the meat will be very tender) place onto hot grill or grill pan.
7. Cook for about 8 minutes, turning every 2 minutes, until browned on all sides and cooked through.
8. While kebabs are cooking, make raita by placing yogurt, sweet pepper, cucumber, and mint into food processor and whirl until almost smooth, but still slightly chunky.
9. Serve kebabs hot from the grill with cool raita for dipping.
* Garam Masala is an Indian spice mix that can be found in the spice isle of most grocery stores.
Enjoy, preferably with those you love.