Grilled Vegetables with Lamb Kebabs
Grilled vegetables with lamb kebabs is a juicy summer barbecue dish in which the smoky aroma of the grill brings together two contrasts: light marinated vegetables and a rich meat mixture made with tail fat. Zucchini, bell pepper, tomato, and shiitake mushrooms give up their moisture and caramelize, while the kebabs stay juicy thanks to the fat and the egg that binds them.
Kebabs made from chopped or ground lamb with cilantro and onion are a classic of Caucasian and Central Asian cooking. The tail fat is essential here: it provides the characteristic juiciness and aroma you can’t get from lean lamb or beef.
Before You Start
Grind the meat through a coarse plate; a fine grind makes the kebabs “sausage-like” rather than meaty. Before shaping, knead and slap the mixture well so it becomes sticky and won’t fall off the skewers; the egg helps bind the mass. If you don’t have tail fat, add a little fatty lamb breast; button mushrooms can stand in for the shiitake.
Serve the kebabs and vegetables hot, straight off the grill, generously scattered with fresh herbs. Sprinkling with wine during grilling adds a gentle tang and helps keep the crust from drying out.
Part of Caucasian cuisine — 10 more recipes in the section.
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Ingredients
Instructions
Vegetables
Cut the vegetables and mushrooms into pieces however you like, place them in a bowl, drizzle with olive oil, season with salt, sprinkle with vinegar, and let stand for 10 minutes.Place on a hot grill and cook for 2-3 minutes on each side.
Kebabs
Grind the lamb, tail fat, and onion through a coarse plate of a meat grinder. Finely chop the cilantro with a knife.In a bowl, combine the ground meat, cilantro, egg, salt, and pepper.
Wet your hands with water, shape 100 g (3.5 oz) kebabs, and thread them onto skewers.
Grill with the thyme, sprinkling occasionally with wine.
Arrange the vegetables and kebabs on a plate. Serve with fresh herbs.
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