- What is the secret
to flavor packed, perfectly tender lamb kabobs? It's in the marinade
plus a little bit of grilling technique, but
the thing about secrets is once you share them,
they are no longer secrets. I'm okay with that. I'm comfy with that. (pleasant music) I'm Suzy with
TheMediterraneanDish.com, your number one resource
for Mediterranean cooking. If you're new here, subscribe
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videos every single week. Now let's get to it. We're about to
tackle lamb kabobs. It is something I grew up
with and absolutely love. What cut of lamb do you
need for lamb kabobs? I am using a
boneless leg of lamb, which is pretty
readily available and
not super expensive. So I'm working with
my leg of lamb. I have about a pound
and a half right here, and I'm going to try to
cut it into cubes, right? Because that's what
you need for kabobs. There's a little bit of fat. We don't wanna trim all
the fat off of the lamb because it will
help with flavor. A good pinch of kosher salt, and a good pinch
of black pepper. And we're gonna set it
aside for just a second. Growing up, my mom actually
marinated a lot of her meats in this onion based marinade,
and it was always delicious. This is so much easier to
do in your food processor, if you have one,
rather than having to grate your onions. That's never a fun task. So just put the onions in there and then next we
have the garlic. See, it peels right off. We'll do five to
six garlic cloves. It's okay if you lose count
when it comes to garlic, never enough garlic. Next, allspice. I need a good teaspoon of that, right in here. By the way, if you
don't have these spices, you can find them on
TheMediterraneanDish.com, just hit the shop tab
when you get there. Half a teaspoon and
same with the cardamom. And then we've got
some fresh parsley. I'm just gonna put both the
stem and the leaves in here. And then we're gonna do a third a cup extra
virgin olive oil. That goes right in here. Okay and then zest and
juice of one lemon. We'll add it in after
we blend everything, but you need to zest your
lemon before you cut it. Life is zesty like
that, you know. Then you can cut one
big, large lemon. Catch the seeds. You don't want the
seeds in your marinade. They are very bitter. (laughs) Ready for it? (food processor whirring) Okay. Watch the magic. This is a super thick situation, but it will cover your lamb with so much flavor
and help tenderize it. It's gonna be amazing. They make a very oniony
situation and it smells so good. Remember that zest. Mix this party real well. Make sure all of the lamb is well coated in
the onion marinade. And if I were you,
what I would do next is cover this baby up, put it in the fridge
for a couple of hours, allow the marinate
to do its magic. The hard part is
waiting really. (laughs) (laughs) (dog snoring) All right, good
things took place for the past couple of hours. The lamb looks
beautifully marinated. Now all we have to do
is skewer our lamb. I had these soaking, obviously,
cause they're woods skewers. And then we're gonna throw
them on the grill on high heat for about anywhere
from 7 to 10 minutes. Really depending on how
well done you like your lamb and allow a little bit of
room between each piece that way they kind of cook well, like they cook evenly that way. Give them a little tiny
bit of room to breathe. You see that? Lamb skewers are about to
hit the grill over high heat. So I'm gonna bring
these outside. But before I do that,
one last tip, you guys, because our marinade has
this thick texture to it. Remember to just shake
the skewer a little bit before you put it on the grill. That way the extra
or the excess onions will just kind of
you know, fall off. Okay these babies are about to
hit the grill over high heat. About seven to 10 minutes,
depending on how well you like your lamb cooked. (pleasant music) Thank you. These look amazing. Okay, you guys. Serving the lamb kabobs
is my responsibility since he grilled them, right? This is my Mediterranean
tomato salad. If you need the recipe for
Mediterranean tomato salad definitely check
it out right here. Little bit of tangy sumac. I've got tomatoes. I've got some fresh herbs here. A little tiny bit
of lemon juice. Not a tiny bit, a good bit. Alright, and some good
extroversion olive oil and a little bit of
good homemade hummus. Recipe is also right here. So check that one out. Grab our Mediterranean
tomato salad. Gorgeous. I can't
wait for this dinner. Lamb kabob party's about
to go down, you guys. If you need the recipe for
hummus, Mediterranean salad, anything else, obviously
check those out right here. For the lamb kabob recipe, head over to
TheMediterraneanDish.com. I will see you later, ciao.
