Marinade
1 lb American boneless leg of lamb, cut in 1in cubes
2 Garlic, smashed or minced
1.50 tbsp Pomegranate molasses
0.25 cup Olive oil
1 tbsp Brown sugar or honey
1 tsp Aleppo pepper
1.50 tsp Sumac
1 tsp Dried mint
0.50 tsp Allspice
0.50 tsp Black pepper
1 tbsp Kosher salt
Juice of 1 lemon
Parsley Sumac Salad
0.75 Red onion, sliced
1 cup Flat leaf parsley, chopped & cleaned
0.50 tbsp Sumac
1 tsp Kosher salt
Parsley Sumac Salad
1Prepare your salad just before you begin cooking your lamb skewers.
2Slice your onion as thin as you can and place in a bowl.
3Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.
4Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.
Preparing Lamb Skewers
5Begin by trimming your American leg of lamb and cube into 1″ pieces. Set aside.
6In a medium sized bowl, combine your marinade ingredients and whisk well to combine.
7Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hour hours. The longer they marinade the more intense the flavor will be.
8When ready to cook, skewer your lamb bites onto a small 4″ skewer.
9Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.
10Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side.
11Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.
12Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.
This recipe makes 15 bite-sized skewers, 3 pieces to each one. You may double the recipe if you’d like more of a meal-sized dish.
Ingredients
Marinade
1 lb American boneless leg of lamb, cut in 1in cubes
2 Garlic, smashed or minced
1.50 tbsp Pomegranate molasses
0.25 cup Olive oil
1 tbsp Brown sugar or honey
1 tsp Aleppo pepper
1.50 tsp Sumac
1 tsp Dried mint
0.50 tsp Allspice
0.50 tsp Black pepper
1 tbsp Kosher salt
Juice of 1 lemon
Parsley Sumac Salad
0.75 Red onion, sliced
1 cup Flat leaf parsley, chopped & cleaned
0.50 tbsp Sumac
1 tsp Kosher salt
Directions
Parsley Sumac Salad
1Prepare your salad just before you begin cooking your lamb skewers.
2Slice your onion as thin as you can and place in a bowl.
3Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.
4Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.
Preparing Lamb Skewers
5Begin by trimming your American leg of lamb and cube into 1″ pieces. Set aside.
6In a medium sized bowl, combine your marinade ingredients and whisk well to combine.
7Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hour hours. The longer they marinade the more intense the flavor will be.
8When ready to cook, skewer your lamb bites onto a small 4″ skewer.
9Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.
10Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side.
11Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.
12Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.
American Lamb Skewers with Hummus
