Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Middle Eastern Marinated Lamb Kebabs

willrevwillrev Posts: 80
edited 4:27AM in Lamb
Ingredients1 medium onion quartered1 peeled garlic clove4 fresh flat leaf parsley sprigs1/2 teaspoon lemon zest3 tablespoons lemon juice1 teaspoon allspice (more to taste if you like)1 tablespoon kosher saltPinch of saffron threads1 1/2 pounds lamb loin cut into 1 inch cubes2 tablespoons olive oilInstructionsIn a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt, saffron, and puree until very smooth. Transfer to a zip lock bag and add the cubed lamb. Press out any air and refrigerate for at least 6 hours but preferably overnight.

Light grill and get to 350-400 degrees and thread lamb onto skewers. Brush with olive oil and grill turning occasionally until lighly charred. (I do add some smoke chips)

Serve the lamb in warm pita bread with Greek Yogurt topping.
NotesNumber of Servings: 4-6Time to Prepare: 30 minutes
Sign In or Register to comment.
Click here for Forum Use Guidelines.