Lamb Shish Kebab with Mast-o-Laboo and Grilled Vegetables

Name: Lamb Shish Kebab with Mast-o-Laboo and Grilled Vegetables
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1.5 pound lamb leg or sirloin (cut into 1-inch cubes); 1 yellow onion (large, grated and squeezed for juice, discard pulp); 1.75 cup plain whole milk yogurt; 2 tablespoon olive oil (extra virgin); 1 teaspoon turmeric powder; 1 teaspoon ground sumac; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 red bell pepper (large, cut into 1-inch pieces); 1 green bell pepper (large, cut into 1-inch pieces); 1 red onion (cut into 1-inch pieces); 1 zucchini (cut into 1-inch pieces); 2 cooked beets (medium, peeled and chopped); 1 clove garlic (minced); 1 tablespoon fresh mint leaves (chopped)

Flavorful chunks of marinated lamb threaded onto skewers and grilled to perfection, served alongside a vibrant beet and yogurt dip, and charred mixed vegetables.

Prep: 1 hr
Cook: 45 min
Total: 1 hr 45 min
Servings: 4
Cuisine: Persian
Difficulty: Hard
Cost: $8.33/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound lamb leg or sirloin (cut into 1-inch cubes)
1 yellow onion (large, grated and squeezed for juice, discard pulp)
1.75 cup plain whole milk yogurt
2 tablespoon olive oil (extra virgin)
1 teaspoon turmeric powder
1 teaspoon ground sumac
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)
1 red bell pepper (large, cut into 1-inch pieces)
1 green bell pepper (large, cut into 1-inch pieces)
1 red onion (cut into 1-inch pieces)
1 zucchini (cut into 1-inch pieces)
2 cooked beets (medium, peeled and chopped)
1 clove garlic (minced)
1 tablespoon fresh mint leaves (chopped)

Instructions

In a large bowl, combine the lamb cubes, grated yellow onion juice (discard pulp), 1/4 cup plain whole milk yogurt, 1 tablespoon olive oil, turmeric powder, ground sumac, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly, cover, and refrigerate for at least 4 hours, or preferably overnight, allowing the lamb to marinate.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated lamb pieces onto skewers, alternating with the red bell pepper, green bell pepper, red onion, and zucchini. You should get about 4 skewers.
Brush the skewered vegetables with the remaining 1 tablespoon of olive oil. Grill the kebabs for 15-20 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender-crisp with some char marks. For medium-rare, lamb should be cooked to an internal temperature of 135-140 degrees Fahrenheit.
While the kebabs are grilling, prepare the Mast-o-Laboo. In a food processor, combine the cooked beets, 1 1/2 cups plain whole milk yogurt, minced garlic, and 1/2 teaspoon salt. Process until smooth and creamy. Transfer to a serving bowl and chill until ready to serve.
Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve the Lamb Shish Kebab hot with the grilled vegetables and a side of chilled Mast-o-Laboo. Garnish with fresh chopped mint leaves if desired.

Notes

Marinating the lamb for an extended period is crucial for tender and flavorful kebabs. Be sure to not overcrowd the grill when cooking the skewers to ensure even cooking and good charring. Mast-o-Laboo offers a vibrant color and earthy counterpoint to the lamb.

Nutrition (per serving)

Calories: 504
Protein: 58.1 g
Carbohydrates: 25.4 g
Fat: 20.3 g
Fiber: 4.8 g
Sodium: 1102 mg
Saturated Fat: 7.5 g
Sugar: 17.2 g
Cholesterol: 147 mg