Grilled Lamb Skewers with Carrots, Feta, and Mint
Grilled lamb skewers with carrots, feta, and mint, marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you’re looking for big flavour.
Lamb
- 120 ml/1/2 cup dry white wine
- 120 ml/1/2 cup olive oil
- 8 garlic cloves (minced)
- 4 teaspoons kosher salt
- 3 teaspoons sugar
- 4 teaspoons whole grain mustard
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 2 pounds trimmed leg of lamb (cut into 1′ cubes)
Carrots
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/3 teaspoon smoked paprika
- Pinch of ground cinnamon
- 3 bunches baby carrots (about 3/4 lb. total, trimmed, peeled)
- Kosher salt and freshly ground black pepper
Assembly
- 65 g/1/2 cup coarsely torn fresh mint leaves
- 64 g/1/2 cup crumbled feta
- 2 teaspoons fresh lemon juice
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- Lamb: Whisk all ingredients except lamb in a medium bowl to blend well. Add lamb to bowl and toss to coat. Cover and chill, tossing occasionally, for at least 4 hours and up to overnight.
- Carrots: Whisk first 6 ingredients in a medium bowl to blend; set marinade aside. Cut any carrots longer than 3″ in half lengthwise on a diagonal. Cook carrots in a large pot of boiling salted water until crisp-tender, 4-5 minutes. Drain. Transfer carrots to a large bowl of ice water to cool. Drain and pat dry. Add carrots to marinade; season with salt and pepper and toss to coat. Cover and chill for at least 4 hours or overnight.
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Assembly: Arrange carrots on a large platter; set aside. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Thread lamb onto skewers. Grill lamb, turning every 1-2 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Lay skewers over carrots and let lamb rest for 5 minutes.
- Meanwhile, toss mint, feta, lemon juice, and oil in a small bowl. Season to taste with salt and pepper. Spoon mint-feta mixture evenly over lamb and carrots.
Recipe Sourced From Bonappetit
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