30 minutes
Grilled lamb skewers coated in a tangy vinegar glaze, served with a refreshing mint-yogurt sauce.
0.25 fluid ounces
0 oz
Fennel Seeds, lightly crushed
teaspoons
Coriander Seeds, lightly crushed
teaspoons
teaspoons
Ground Aleppo, or mild chili flakes
teaspoons
Mint, chopped
tablespoons
Garlic Clove, minced
each
Lemon, zest and juice from
each
teaspoons
Boneless Lamb Shoulder, trimmed and cut into pieces
0 lb
Wooden Or Metal Skewers
each
1. Prepare the Glaze
Combine the sherry vinegar and honey in a small saucepan over moderate heat. Add the fennel seeds, coriander seeds, black pepper, and chili flakes. Allow this mixture to simmer gently, reducing it by half over about 10 minutes.
2. Make the Mint-Yogurt Sauce
Mix the Greek-style yogurt with chopped mint, minced garlic, lemon zest and juice, kosher salt, and a touch of pepper. Adjust the seasoning to your liking and set it aside.
3. Grill the Lamb
Heat the grill to high. Pat the lamb pieces dry and season them with salt and pepper. Thread the lamb onto skewers and coat with most of the glaze. Grill the skewers, turning frequently and brushing with the remaining glaze, for about 5 to 7 minutes.
Opt for boneless leg of lamb or lamb shoulder, as these cuts offer a good balance of flavor and tenderness. Ensure you trim excess fat, but leave a little for flavor and juiciness during grilling.
Use a thermometer to ensure the lamb is cooked to your liking (medium-rare is about 135°F, medium is about 145°F). Proper temperature not only ensures safety but also optimal texture and flavor.
The vinegar glaze should balance acidity, sweetness, and seasoning. Use a high-quality vinegar, such as sherry or balsamic, for depth. A touch of honey or brown sugar can enhance the caramelization process. Taste and adjust as needed to ensure the perfect harmony of flavors.
Marinate the lamb overnight in a mixture of your aromatics (like garlic, ginger, and spices) and acid (such as lemon juice or yogurt) to tenderize the meat and infuse it with flavor. Consider adding a touch of ground coriander or cumin for an earthy undertone.
Allow the skewers to rest for about 5 minutes off the grill before serving. This helps redistribute the juices within the meat, resulting in a more succulent bite.
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