Present these kebabs on a black or white platter to show off the colors of grilled lamb pieces, pumpkin, red pepper, and onions. I always like a sauce with lamb, and this tangy yogurt-mint sauce is perfect with the kebabs. Serve your kebabs with basmati rice (or a simple pilaf) and a salad of crisp greens for a fabulous meal.
2-1/2 pounds lamb shoulder chops, about 1/2 inch thick, cut into 1-inch pieces
- 3/4 cup olive oil
- 1-1/2 cups red wine vinegar
- 1/4 cup minced shallots
- 1/4 cup minced fresh parsley
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 pounds fresh, firm pumpkin, peeled, seeds and fibers removed, cut into 24 chunks, 1 inch each (about 4 cups)
- 1-1/2 large sweet onions, trimmed, peeled, and cut into eighths
- 1 large red bell pepper, seeded and cut into 1-inch chunks
- 1 cup plain yogurt
- 1 tablespoon minced fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice
- Place the lamb in a low casserole dish.
- To make the marinade, combine the oil, vinegar, shallots, parsley, garlic, mustard, oregano, and thyme in a medium bowl.
- Pour all but 2 tablespoons of the marinade over the meat, and toss to coat thoroughly.
- Place in the refrigerator for 1 hour. Save the reserved marinade for the vegetables.
- In a pot, bring water to a boil and blanch the pumpkin pieces for about 30 seconds. Drain the water and place the pumpkin, onions, and pepper in a large bowl. Toss with the remaining 2 tablespoons of marinade, cover, and refrigerate for 30 minutes.
- Heat the grill to high, and then reduce the heat or move the coals to one side.
- Assemble 6 skewers with an onion piece at each end and pieces of lamb, pumpkin, and pepper arranged in between. If there are leftovers of meat or vegetables, make another skewer.
- Grill for 5 to 10 minutes per side, until the meat is slightly firm and browned and the vegetables are tender but still a bit crisp. Remove from the grill onto a serving platter.
- To make the sauce, whisk all the ingredients together in a small bowl. Transfer the sauce to a small serving bowl and pass it around with the kebabs.
A note on skewers: If you’re using bamboo skewers, soak them for 30 minutes before threading food on them. You might want to use two skewers for each kebab so the meat and vegetables won’t spin around when you turn them. If you’re using metal skewers, I recommend flattened ones, as they’re less likely to spin.
Find more seasonal pumpkin recipes here: Pumpkin Recipes and Growing Tips.
This recipe is excerpted from The Pumpkin Cookbook and used with permission from Storey Publishing.