Grilled Uighur Lamb Kebabs

Ingredients

• 1 pound boneless lamb leg or shoulder
• 1 medium onion, coarsely chopped
• 2 tablespoons vegetable oil
• ¼ cup pomegranate juice, or substitute ¼ cup fresh lemon juice mixed with 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped garlic
• ¾ teaspoon cayenne

Instructions

1. 1Slice the lamb into 1-inch squares, keeping a small amount of fat on the meat for flavor.
2. 2Blend the chopped onion into a smooth paste using a food processor. Transfer it to a medium bowl and mix in the oil, pomegranate juice, salt, black pepper, garlic, and cayenne.
3. 3Toss the lamb pieces into the bowl, stirring well to coat the meat completely. Cover the bowl and chill in the refrigerator for 2 hours. The acid in the pomegranate juice tenderizes the meat, so don't skip this step.
4. 4Heat a gas grill or prepare a medium-hot fire in a charcoal grill. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
5. 5Slide the marinated lamb onto 8 skewers, leaving a tiny bit of space between each piece so they don't crowd together. Proper spacing ensures the heat circulates for an even sear.
6. 6Arrange the skewers on the grill grates about 4 to 5 inches above the heat source. Let them cook for 2 minutes before flipping.
7. 7Continue grilling for another 7 to 8 minutes, rotating the skewers frequently to build an even, browned crust. Transfer the hot skewers to a large platter.

Fast Categories