Lamb Skewers
3 Leg of American lamb boneless & cut into 1in chunks
1.50 tsp Pink Himalayan or Kosher salt
2 tsp Pepper
1 tbsp Oregano
1.50 tsp Lemon juice
1 tsp Cinnamon
0.50 tsp Paprika
1 tsp Allspice
2 tbsp Fresh mint leaves, chopped
2 tbsp Olive oil
0.25 cup Onion, grated & squeezed, this liquid is from large yellow onion or two small one
1 Yellow onion large & cut into large chunks
Separate the dices into onion pieces for skewering
1 tsp Sumac spice for sprinkling one cooked (optional)
1 tsp Fresh mint leaves, chopped for garnish (optional)
Peach Salad
2 Peaches, deseeded & sliced
3 Arugula or favorite greens
1 Red onion, thinly sliced
0.25 cup Fresh mint leaves, chopped coarsely
0.50 tsp Salt
1 tsp Lemon juice
2 tbsp Olive oil
1 tsp Honey
0.50 tsp Sumac, for garnish (optional)
BBQ Party Platter
Tahini Sauce
3 Pita Breads, cut into wedges
1 Cucumber, sliced
2 Baby Tomatoes
1 Lemon, cut into slices
0.50 cup Harissa hot sauce
Lime Mojitos for drinks
1Start by making the lamb skewers. Add all the lamb ingredients (except the diced onion, sumac spice and mint garnishing a bowl. Mix well.
2Note on the onion water/liquid. This is made by grating the onions and then squeezing out the water ONLY from the onions. Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!
3Start skewering the lamb chunks with some onion pieces, alternating one lamb chunk and one onion slice.
4Preheat your BBQ to medium high and start grilling the lamb skewers for 6-8 minutes on each side covering the lid of the BBQ.
5When the lamb is done, set it aside for a couple of minutes before serving.
6While the lamb is grilling, start preparing your plater. Make the salad by tossing the peaches, arugula, onions and mint together. Make the dressing using salt, lemon juice, olive oil and honey. Mix well and drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).
Ingredients
Lamb Skewers
3 Leg of American lamb boneless & cut into 1in chunks
1.50 tsp Pink Himalayan or Kosher salt
2 tsp Pepper
1 tbsp Oregano
1.50 tsp Lemon juice
1 tsp Cinnamon
0.50 tsp Paprika
1 tsp Allspice
2 tbsp Fresh mint leaves, chopped
2 tbsp Olive oil
0.25 cup Onion, grated & squeezed, this liquid is from large yellow onion or two small one
1 Yellow onion large & cut into large chunks
Separate the dices into onion pieces for skewering
1 tsp Sumac spice for sprinkling one cooked (optional)
1 tsp Fresh mint leaves, chopped for garnish (optional)
Peach Salad
2 Peaches, deseeded & sliced
3 Arugula or favorite greens
1 Red onion, thinly sliced
0.25 cup Fresh mint leaves, chopped coarsely
0.50 tsp Salt
1 tsp Lemon juice
2 tbsp Olive oil
1 tsp Honey
0.50 tsp Sumac, for garnish (optional)
BBQ Party Platter
Tahini Sauce
3 Pita Breads, cut into wedges
1 Cucumber, sliced
2 Baby Tomatoes
1 Lemon, cut into slices
0.50 cup Harissa hot sauce
Lime Mojitos for drinks
Directions
1Start by making the lamb skewers. Add all the lamb ingredients (except the diced onion, sumac spice and mint garnishing a bowl. Mix well.
2Note on the onion water/liquid. This is made by grating the onions and then squeezing out the water ONLY from the onions. Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!
3Start skewering the lamb chunks with some onion pieces, alternating one lamb chunk and one onion slice.
4Preheat your BBQ to medium high and start grilling the lamb skewers for 6-8 minutes on each side covering the lid of the BBQ.
5When the lamb is done, set it aside for a couple of minutes before serving.
6While the lamb is grilling, start preparing your plater. Make the salad by tossing the peaches, arugula, onions and mint together. Make the dressing using salt, lemon juice, olive oil and honey. Mix well and drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).
