Grilled Israeli Lamb Kababs

This savory combination of lemon, mint, garlic and lamb is
a perfect flavor blend. The colors are vibrant and the mint
mayonnaise gives it that extra boost of flavor. Kebabs are wellknown
to be a Middle Eastern favorite but really stem from
Turkish cooking. The kebab that Israelis are familiar with is
actually a variation of the kufta kebab, which comes from the
Syrian term koofteh, or pounded meat. The Arab influence in
the region has inspired some shared dishes. As restaurants
and chefs in Israel have become more well-known with a
strong influence on cooking trends, their cubed lamb version
of kebabs have become popular. Of course, they would top
with lots of fresh herbs for a fancy finish.
1 cup canola oil, plus more as needed
1 medium onion, finely chopped
4 cloves garlic, minced
½ cup lemon juice
½ cup minced fresh parsley
2 teaspoons chopped fresh mint
2 teaspoons dried thyme
2 teaspoons kosher salt
½ teaspoon pepper
2 pounds boneless lamb chunks
1 medium red onion, cut into wedges
2 medium zucchini, cut into 1-inch rounds
1 pint cherry tomatoes
Metal or wooden skewers, soaked for 30 minutes before use
1. In a small bowl, whisk oil, onion, garlic, lemon juice, parsley,
mint, thyme, salt and pepper.
2. Pour 1 cup into a shallow dish; add lamb and turn to coat.
Cover and refrigerate for 6-8 hours. Cover and refrigerate
remaining marinade for basting.
3. Drain lamb and discard marinade. On eight metal or soaked
wooden skewers, alternately thread lamb, red onion, zucchini
and cherry tomatoes. Drizzle with a little more oil. Grill,
uncovered, over medium-hot heat for 8-10 minutes on each
side or until meat reaches desired doneness (for medium-rare,
a thermometer should read 135°; medium, 140°; medium-well,
145°), basting frequently with reserved marinade.
4. Serve with garlic mint mayonnaise.
Serves 6
1 cup mayonnaise
Juice and zest of 1 lemon
1 cup fresh mint leaves
3 cloves garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
With an immersion blender, puree mayonnaise, lemon juice and
zest, mint, garlic, salt and pepper until smooth.
Makes 1½ cups

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