Cumin Lamb Kebabs
with cumin-coriander carrot salad

Name: Cumin Lamb Kebabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Lamb loin; 1 Tbsp Bragg's / coconut aminos; 2 tsp Garlic powder; 1 Tbsp + 2 Tbsp Cooking oil; 1/2 tsp + 2/3 tsp Cumin; 8 to 12 Skewers; 1/2 tsp Coriander; 1/4 tsp Salt; 4 Carrots, peeled into ribbons or grated; 3 Tbsp Parsley (opt), chopped; 1 bulb Shallots, sliced; 1 Tbsp Red wine vinegar; 1/2 tsp Cumin; 1/2 tsp Coriander; 1 tsp Honey; 1 tsp Harissa paste (opt); 3 Tbsp Cooking oil; 1/4 cup Pistachios, shelled; 1/4 cup Currants (sub raisins or craisins)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

These lamb kebabs and this cumin-coriander carrot salad are packed with Middle-Eastern flavors and are sure to make it to a summer BBQ!

Dependency

Green Garlic Salmon

Ingredients

Metric

Servings:

Cumin Lamb Kebabs:

Lamb loin - 1 1/2 lbs
Bragg's / coconut aminos - 1 Tbsp
Garlic powder - 2 tsp
Cooking oil - 1 Tbsp + 2 Tbsp
Cumin - 1/2 tsp + 2/3 tsp
Skewers - 8 to 12
Coriander - 1/2 tsp
Salt - 1/4 tsp

Cumin-Coriander Carrot Salad with Currants & Pistachios:

Carrots - 4 , peeled into ribbons or grated
Parsley (opt) - 3 Tbsp , chopped
Shallots - 1 bulb , sliced
Red wine vinegar - 1 Tbsp
Cumin - 1/2 tsp
Coriander - 1/2 tsp
Honey - 1 tsp
Harissa paste (opt) - 1 tsp
Cooking oil - 3 Tbsp
Pistachios, shelled - 1/4 cup
Currants (sub raisins or craisins) - 1/4 cup

Prep

Lamb - Chop into 1" / 2.5 cm cubes. Marinate in aminos, garlic powder, first part of cooking oil, and first part of cumin. Tenderize with a fork. (Ideally done 1 day ahead)
Skewers - Soak in water.
Carrots (follow this zucchini video for ribbons or grate) / Parsley (opt) / Shallots - Prep as directed. (Can be done up to 4 days ahead)
Make vinaigrette - Whisk together red wine vinegar, cumin, coriander, honey, harissa paste (opt), and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Heat an oven to 350F / 177C.
Place pistachios on a sheet pan and toast for 6 to 8 minutes, giving the pan a shake midway through.
Skewer lamb, ~5 cubes / kebab. I typically use 2 skewers per kebab. This makes it easier to flip the kebabs while cooking. You can check out this video to see what I mean (even though it's done with salmon).
Heat up a grill pan or griddle over medium-high heat. Add second half of cooking oil and then kebabs to heated oil. Grill on each side for about 1 to 1 1/2 minutes, rotating through all 4 sides. Remove from heat and let rest for ~5 minutes. For more well-done meat, cover with 2 layers of foil when you remove kebabs from the grill pan. They'll cook some more (this is called carryover cooking).
Mix together second part of cumin, coriander, and salt. Sprinkle cooked kebabs with seasoning.
Toss vinaigrette with carrots, parsley, shallots, currants, and pistachios and enjoy with lamb kebabs.

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