Middle Eastern Dinner – Part 3 – Lamb Skewers With Mint Sauce

Lamb is very integral in the Middle Eastern, as well as the Mediterranean, diets. Every country in the Middle East consumes a lot of lamb. A big reason for this is that pork is strictly forbidden in both the Jewish and Islamic religious laws. Lamb has been the chosen form of meat and protein in the Middle Eastern regions for millennia and still is today, although the popularity of chicken is quickly rising in these parts of the world now as well.

When I hosted my Middle Eastern dinner party, lamb was definitely on the menu. I made some lamb skewers with mint sauce. They all disappeared very quickly. I heard nothing but rave reviews.

Grilled Lamb Skewers with Mint Sauce

I marinated my lamb over night to make sure they were nice and tender and full of flavor.

2 lbs lamb, cubed

salt & pepper to taste

1/2 cup olive oil

1 TBSP sugar

3 TBSP sherry vinegar

1 shallot, chopped fine

1-2 TBSP garlic

1 cup fresh mint leaves

1 red onion, sliced

Combine all the ingredients together, with the exception of the onion. Then toss the lamb in the mixture to completely coat. Place it in an airtight container and let marinate in the refrigerator for at least four hours before cooking. Over night is better if you can.

I actually made my skewers ahead of time, and let the skewers marinate overnight.

Add the onion slices onto the skewers along with the lamb cubes. Soak the wooden skewers in warm water for about 15 minutes before loading them with the meat and onions. Reserve some of the marinate for pouring over the cooked lamb later.

When you are ready to grill the lamb skewers, remove it from the refrigerator and let it come to room temperature, for up to about 2 hours, before grilling. This helps to ensure a more even cooking process as well as helps to prevent burning.

Heat the grill to a medium-high heat. When the grill is at temperature, place the kebabs on the grill, close the lid and cook for about 10 minutes, then flip and continue to cook for an additional 8-10 minutes, or until the meat reaches a delicious medium rare at a minimum of 145* F or 63*C for an internal temperature.

Top with the remaining mint marinade right before serving. The lamb bits are so tender, they just melt in your mouth. If you like lamb, I promise you will love these lamb skewers. By marinating them overnight, it took away a lot of the “gamey” flavor often associated with lamb. You can also cook them up in a skillet without turning them into skewers or kebabs too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.