10-year-old (singing “Girl on Fire”)…
13-year-old: Aaaaaaaaaaaaaaahhhhhhhhhhhhhh
10-year-old: What???
13-year-old: That’s how a girl on fire should sound like.
Grilled lamb kabobs
(Adapted from The Mediterranean Dish)
Ingredients
- 5 lb boneless lamb leg, trimmed and cut into 1-inch cubes
- 1 tbsp kosher salt
- Zest and juice of 2 lemons
- 10 garlic cloves
- 2 onions, chopped
- 1 bunch parsley, chopped
- 1 tbsp ground cinnamon
- 2 tbsp ground nutmeg
- 2 tsp ground cardamom
- 2 tsp ground cloves
- 1 tsp ground black pepper
- 5 tbsp olive oil
- 4 tbsp plain yogurt
Instructions
- Place lamb cubes in a large bowl and sprinkle evenly with kosher salt.
- In a food processor, combine all remaining ingredients. Process until smooth and thick.
- Pour the marinade over the lamb and mix until every piece is well coated.
- Marinate for at least 2 hours, or overnight for deeper flavor.
- Thread the lamb onto skewers.
- Preheat the grill to medium-high heat.
- Grill for about 5 minutes, then flip and grill another 5 minutes, until nicely charred and just cooked through.
- Serve immediately.
How to Serve
These kabobs shine with a bright green citrus salad—especially one dressed with a tahini apple cider vinegar vinaigrette, which cuts through the richness beautifully. Add white rice, naan, pita, or even a crusty baguette, and you’ve got a meal that feels both rustic and celebratory.
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