Middle Eastern Lamb Skewers

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1 (1¼-lb) lamb loin, trimmed, cut into 1-inch cubes
• 1 medium onion, quartered
• 1 garlic clove
• 4 sprigs flat-leaf parsley
• ¼ t lemon zest
• 3 T fresh lemon juice
• 1 t ground allspice
• Sea salt
• Pinch of saffron threads
• 2 T extra-virgin olive oil
• Warm pita bread
• Greek-style plain yogurt (for serving)

Directions

1. In a blender, combine onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron. Puree until smooth.
2. Transfer marinade to a resealable plastic bag and add cubed lamb. Turn while in bag to coat. Seal the bag, pressing out any air. Marinate in fridge at least 6 hrs. or overnight.
3. Preheat Bravo and set to bake at 400°F.
4. Drain the lamb, shaking off excess marinade. Thread lamb onto 4 soaked skewers, leaving a bit of room between each cube.
5. Brush lamb with oil and place on enamel baking pan. Place on cooking rack in position 3. Bake at 400°F until lightly charred, about 5 min., for medium-rare meat. Serve lamb skewers with warmed pita bread and yogurt.