Lamb is an Aussie favorite, and over 90 percent of Australian sheep are grassfed. Most recipes for lamb kebabs call for an overnight marinade. But we prefer a technique called “dry brining.” Meat is seasoned with salt, which mixes with the meat’s natural juices on the surface through osmosis and is then absorbed into the protein fibers for maximum flavor, tenderness, and caramelization.
Ingredients
For the lamb:
- 1/3 cup extra virgin olive oil
- 1 clove garlic, peeled and finely minced
- 2 teaspoons dried oregano, preferably Greek
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 lemons, each cut into 6 wedges
- 2 pounds leg of lamb or lamb shoulder, cut into 1 1/2-inch cubes
- 3 to 4 teaspoons coarse salt (kosher or sea)
For the vegetables:
- 3 bell peppers (any color), stemmed, seeded, and cut lengthwise into quarters
- 1 red onion, peeled and cut into quarters through the stem ends
- 2 zucchini, cut lengthwise into 1/3-inch slices
- 1 eggplant, trimmed and cut crosswise into 1/2-inch slices
- Extra virgin olive oil
- Coarse salt (kosher or sea)
- 1 tablespoon chopped fresh mint, oregano, or flat-leaf parsley
Directions
Step 1
Make a baste by combining the olive oil, garlic, oregano, cumin, coriander, and pepper in a small bowl. Whisk in the juice of one-half lemon (3 wedges). Set aside until ready to cook.
Step 2
Divide the lamb into four piles and thread snugly on 10-inch metal (preferred) or bamboo skewers. Line a rimmed sheet pan with foil and place a wire rack on top. Arrange the kebabs on the rack and season all exposed sides with the salt, dropping the salt from a height of 6 to 8 inches for even distribution. Refrigerate, uncovered, for 1 to 4 hours.
Step 3
Set up your charcoal or gas grill for direct grilling and heat to medium-high. (Alternatively, heat a large grill pan on the stovetop. You can also broil the kebabs.)
Step 4
Thread the vegetables on skewers and brush with olive oil. Grill, turning as needed, until tender-crisp. Arrange in an attractive pattern on a serving platter and season with salt. Sprinkle with the mint. Set aside.
Step 5
Blot the meat dry with paper towels but do not rinse off the salt. Brush the kebabs on the exposed sides with the basting mixture and arrange on the grill grate. Grill, turning as needed with tongs, until the kebabs are nicely browned and cooked to your liking (about 4 to 6 minutes per side for rare), brushing every few minutes with the baste. Give the kebabs a final basting before transferring to a platter or plates. Serve with the remaining lemon wedges and grilled vegetables.
Serves 4