Sriracha Lamb Kebabs
Cold meat, a gentle touch, and wet hands are the secrets to successfully shaping these kebabs. There are a few ingredients that may seem a bit peculiar, but I assure you they’ll make sense once you take a bite. The pistachios add a welcome touch of crunch, and sumac—a tart, slightly astringent spice available at any Middle Eastern market—lends the perfect bright boost of flavor. Serve with rice pilaf, pita bread, and Sriracha Tzatziki (page 23).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon. Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes. Cover and refrigerate for 1 hour. While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
Step 2
Preheat the broiler or the grill to high heat. Line a baking sheet with parchment paper. Fill a small bowl with cold water.
Step 3
Divide the meat mixture into 12 equal balls. Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms. Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary. Set each finished skewer aside on the lined baking sheet as the others are made. When all the skewers are prepared, place them under the broiler or on the grill. Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
Step 4
Remove the meat from the skewers. Serve hot with lemon wedges and Sriracha Tzatziki on the side.
VARIATION: Sriracha Lamb Burgers
Step 5
Divide the meat into 8 equal balls. Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once. Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.
