Sriracha Lamb Kebabs Recipes

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

SRIRACHA LAMB KEBABS

Steps:

• 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.
• Preheat the broiler or the grill to high heat. Line a baking sheet with parchment paper. Fill a small bowl with cold water.
• 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.
• Remove the meat from the skewers. Serve hot with lemon wedges and Sriracha Tzatziki on the side.
• 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.