Equipment
Ingredients
lamb and marinade
- 910 g leg of lamb, cut into 1.25cm thick strips
- 15 ml olive oil
- 12 g hungarian sweet paprika
- 12 g cumin
- 5 g black pepper
- 3 g salt
- 12 bamboo skewers
herb-yogurt sauce
- 1 garlic, minced
- 30 g parsley, minced
- 30 g cilantro, minced
- 30 g mint leaves, minced
- 360 g yogurt
- 30 ml olive oil
- 30 ml water
- 1 g black pepper
- 2 g salt
serving components
- 1 red onion, sliced
- 15 ml olive oil
- 6 pita bread
Nutrition (per serving)
Method
Slice the lamb into 12 strips, roughly 1.25cm (1/2 inch) thick and 10-15cm (4-6 inches) long.
Place lamb in a dish and coat with 15ml olive oil. Mix paprika, cumin, 5g pepper, and 3g salt in a small bowl, then rub evenly over the meat.
Cover the lamb and marinate at room temperature for 4 hours.
Submerge bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
Whisk together yogurt, minced garlic, parsley, cilantro, mint, and 30ml olive oil in a bowl.
Gradually add water to the yogurt mixture until it reaches a pourable consistency. Season with salt and 1g pepper. Chill until needed.
Heat 15ml olive oil in a skillet over medium heat. Sauté sliced red onions until they begin to brown, then set aside.
Preheat the grill or broiler. Thread marinated lamb strips onto the soaked skewers.
Grill skewers for 1.5 to 3 minutes per side until an internal temperature of 54°C (130°F) is reached for medium-rare.
Briefly toast pita bread on the grill. Serve skewers immediately with onions, pita, and yogurt sauce.
Chef's Notes
- For maximum flavor, ensure the lamb strips are evenly coated with the spice rub. Don't be shy with the paprika and cumin; they are key to the dish's aromatic profile.
- Soaking the bamboo skewers is crucial to prevent them from burning on the grill. If you forget, you can also wrap the ends of the skewers with foil.
- Achieving the perfect medium-rare lamb (130°F/54°C) on the grill requires vigilance. Lamb can go from perfectly cooked to overdone very quickly, so keep a close eye and use a thermometer if possible.
- The herb-yogurt sauce is best made a little ahead of time to allow the flavors to meld. Adjust the water content for your desired dipping consistency – it should be thick enough to coat but still pourable.
- Don't overcrowd the grill. Cook the skewers in batches if necessary to ensure even charring and prevent steaming.
Storage
Refrigerator: 2 days — Store cooked lamb and yogurt sauce in separate airtight containers.
Reheating: Reheat lamb in a skillet over medium heat until warmed through; serve sauce cold.
