American Lamb Kebab Platter
Nothing says backyard grilling season quite like lamb on a skewer. Charred, smoky American lamb kebabs are the centerpiece of this family-style spread, surrounded by bright lemon rice, fresh salad, warm pita, and plenty of creamy sauces for scooping and swiping.
'
American Lamb Kebab Platter
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 10 minutes
USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Ingredients
- For the Lamb Kebabs:
- 10 soaked bamboo or metal skewers
- 2 lbs American lamb sirloin, cut into 1½-inch cubes, or American lamb stew meat
- 3 cloves garlic, finely grated
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp kosher salt
- 1 tsp black pepper
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp red pepper flakes (optional)
- For the Herby Yogurt Tahini Sauce:
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 small clove garlic, grated
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- Salt to taste
- Water as needed to thin
- For the whipped feta:
- 6 oz feta cheese
- 3 tbsp Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Black pepper to taste
- For the lemon rice:
- 1½ cups basmati or jasmine rice
- 2¼ cups chicken broth
- 1 tbsp olive oil or butter
- ½ tsp salt
- Zest of 1 lemon
- 1–2 tbsp lemon juice
- 2 tbsp chopped parsley
- For the salad:
- 1 pint cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ red onion, thinly sliced
- 1 handful of pitted kalamata olives
- ½ tbsp chopped fresh oregano
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- Salt & black pepper to taste
- For serving:
- 6–8 pita breads, warmed
- Sumac
- Lemon wedges
Instructions
- Marinate lamb: In a bowl, whisk together garlic, olive oil, lemon juice, salt, pepper, and spices. Toss lamb cubes until evenly coated. Cover and marinate at least 30 minutes at room temperature, or up to 24 hours refrigerated (bring to room temp before grilling). Thread lamb onto skewers.
- Make rice: Rinse rice until water runs clear. Combine with broth, olive oil, and salt in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let steam with the lid on for 5–10 more minutes. Fluff and fold in lemon zest, lemon juice, and parsley.
- Make sauces: For the tahini sauce, whisk together yogurt, tahini, lemon juice, garlic, and chopped herbs. Add a splash of water until smooth and drizzly. Season with salt. For the whipped feta, add the feta, yogurt, olive oil, and lemon juice to the base of a food processor. Blend until smooth and fluffy. Add black pepper to taste.
- Make salad: Toss tomatoes, cucumber, red onion, olives, and oregano with olive oil and vinegar. Season with salt and pepper.
- Grill skewers: Preheat the grill to medium-high. Grill skewers for 8–12 minutes total, turning every few minutes, until nicely charred and cooked through to about 140°F internal temperature. Rest 5 minutes to finish cooking before serving. USDA recommends the lamb should reach an internal temperature of 145°F before enjoying.
- Assemble: Wrap pita in foil and warm on the grill or in a 300°F oven for 5–10 minutes. On a large serving platter, lay all of the components out alongside the kebabs with spoons and tongs for everyone to serve and build their own plates. Sprinkle with sumac and serve with lemon wedges.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
