The executive chef of Bar Verona in Detroit suggests serving these marinated skewers with roasted vegetables and rice

By People Staff
March 04, 2020 10:32 AM
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Credit: Caitlin Bensel

The executive chef of Bar Verona in Detroit suggests serving these marinated skewers with roasted vegetables and rice

Fabio Viviani’s Grilled Lamb Kebabs with Parmesan-Yogurt Sauce

1 medium red onion, finely chopped
1/2 cup coarsely chopped fresh rosemary
2 Tbsp. finely chopped fresh thyme
6 garlic cloves, chopped
1 habanero chile, seeds and stems removed, finely chopped
1/2 cup olive oil
1 (2-lb.) boneless leg of lamb, cut into cubes
1/2 tsp. black pepper
2 1/2 tsp. kosher salt, divided
1 1/4 cups plain whole milk yogurt
1/4 cup grated Parmesan cheese
1/2 cup finely chopped fresh basil
1/2 tsp. ground cumin
1/2 garlic clove, grated

1. Stir together onion, rosemary, thyme, chopped garlic, habanero and oil in a large bowl. Sprinkle lamb with pepper and 2 teaspoons salt; add to marinade, and toss well to coat. Cover and refrigerate at least 4 hours.
2. Preheat grill pan to medium. Stir together yogurt, Parmesan, basil, cumin, grated garlic and 1/2 teaspoon salt in a bowl. Set aside.
3. Thread meat onto 12 (9-inch) skewers. Grill, uncovered, on lightly oiled grates, turning every 3 to 4 minutes, until meat is evenly cooked and a bit charred. Serve with Parmesan sauce.

Quick tip! Don’t let meat sit in marinades made with lemon juice or vinegar for more than two hours — the acid will cause it to toughen. With no-acid recipes, like this one, meat can marinate for up to two days in the fridge.

Serves: 6
Active time: 40 minutes
Total time: 4 hours, 40 minutes (includes marinating time)