BEST Lamb Kebab Recipe with a Tangy & Creamy Dressing
Learn how to make the most PERFECTLY TENDER and DELICIOUS lamb kebabs for these easy wraps! Making these juicy grilled lamb kabobs couldn't be easier either. And I'll show you how to make a quick and delicious dressing to drizzle all over the top!
For the Lamb Kebabs
- 2 lbs lamb loin chops
- 1 large onion (use 2 onions if they are small-medium)
- sea salt
For the Wrap
- 6 flour tortillas
- 1/4 cup sliced onions
- 1/2 cup sliced tomatoes
- 1 1/2 cups chopped romaine lettuce
- 1 teaspoon sumac optional
For the Dressing
- 1 tablespoon mayonaisse
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon yellow mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon sumac optional
For the Lamb Kebabs:
Using a sharp knife, cut the lamb meat off the bone, slice the larger pieces in half so you have similar-sized pieces, and put the lamb in a bowl or glass dish. The video shows exactly how to do this. (First slice down the center T-bone on one side (between the bone and meat) and then when you get to the bottom part of the bone, press the knife towards the meat (while moving it in a back-and-forth motion to gently slice) to free the meat from the bone and any tough silver skin on the meat. Repeat on the other side of the bone. You will end up with 2 pieces of meat per lamb loin chop. Cut the larger piece in half so that you end up with a total of 3 similar-sized cubes of lamb per loin chop.)
Puree 1 large onion (or two smaller onions) in a food processor and add to the lamb. You need enough onion to thoroughly coat the lamb. Give it a good mix with your hands to thoroughly coat the meat, and then cover the dish and let it marinate overnight (or up to 5 days). A few hours before you want to cook the lamb, give it another mix to redistribute the onion marinade.
Skewer the lamb using traditional metal skewers (or wooden skewers that have been soaked in water) and using your knife's edge, start hitting the meat (without slicing through) to further tenderize it. Do this all over, in all directions, and on both sides. The video shows exactly how to do this.
Very generously salt both sides of the lamb before placing on the center of the grill over high heat (if using long, metal skewers, remove the grate from the grill so you can easily place the skewers over the fire without the grate in the way). Cook for 7 minutes a side for a medium doneness. Look for your lamb to start darkening to know it's ready. You don't want to burn it but a little bit of charring is normal. Remove from grill when done.
For the Wrap:
Heat up the tortillas on the grill for about 20-30 seconds a side or until it starts to bubble up. Remove from grill and start assembling wrap.
Remove grilled lamb from skewers and add to grilled tortillas. Top with sliced onions, tomatoes, lettuce, and more sumac if you like. Drizzle that dressing all over the top and enjoy!
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Do not freeze your lamb prior to preparing it. I learned that freezing raw lamb affects the flavor.
You can keep the lamb marinating in the refrigerator for up to 5 days as the onion will do a great job at keeping it fresh.
Watch the instructional video to know exactly how to cut the lamb off the bone and how to prepare the skewers. It's very easy to do, just easier to show than to explain.
Calories: 612kcal | Carbohydrates: 19g | Protein: 28g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 414mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1127IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg