Skewers of Lamb Served on Top of Flatbreads is Never a Bad Thing.
I made my Beet Flatbreads with Pomegranate Raita and served them with lamb kebabs. I love skewering meats. Something about it just makes it so much more fun to eat rather than simply slicing up a leg of lamb.
I’ve been hooked on seasoning all my lamb with Himalayan black salt * (kala namak) ever since trying it for the first time. No matter what other seasonings I use, I always use this salt. It’s funky smell and taste bring out the best of lamb’s inherent flavor. I kept the rest of the marinade pretty simply by only adding rosemary, orange zest, garlic, a little balsamic vinegar, plenty of black pepper, and olive oil.
I keep the pieces of lamb pretty large – 2+ inch chunks. That way they can stand the high heat on my grill in order to get some charring, but won’t over cook. As much as I love lamb, I think it turns into something inedible if it cooks too long. It really does need to be medium rare.
A few slices of crisp fuyu persimmon and white onion are all that’s needed to provide some crunch and brightness. While you could certainly serve these with any flatbread, the beet flavored ones are especially good here.
I think the raita is almost essential. Any good yogurt sauce would also work. But this one has black lime, nigella seeds, chipotle flakes, grated carrot, and pomegranate arils which add a tremendous amount of flavor and texture. A spoonful or two of this on top of the lamb added a dimension of flavor that I would have missed if it weren’t there.
Juicy meat; soft, fluffy, fully flavored flatbreads; and creamy, crisp, bright condiments are my idea of a perfect meal. The flatbreads can be made days in advance, frozen, thawed, and heated up right before serving. The lamb will have been marinated and cooked a few minutes before serving. And the raita gets even better if it’s made early in the day. So, there’s no last minute scrambling for this meal. It’s stress free. Again, it’s my kind of meal.
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Lamb Kebabs on Beet Flatbreads
4
servingsJuicy, flavorful lamb kebabs are served on top of beet flatbreads, along with yogurt raita which contains black lime, cumin, nigella seeds, grated carrot, chipotle flakes, and pomegranate arils. There's a whole lot of flavor going on here.
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Ingredients
1 tablespoon finely minced fresh rosemary
1 tablespoon packed orange zest
2 large garlic cloves, grated
1 tablespoon Himalayan black salt (kala namak) *
1 tablespoon balsamic vinegar
Several grinds black pepper, coarsely ground
3 tablespoons extra virgin olive oil, plus more for drizzling
2 pounds leg of lamb, cut into 2 inch cubes
6 bamboo skewers, soaked in water for an hour
1 fuyu persimmon, sliced very thinly
1 small white onion, thinly sliced
Directions
- Make the Beet Flatbreads and Pomegranate Raita.
- In a casserole dish large enough to hold the lamb in one layer, whisk together the rosemary and the next 6 ingredients. Add the lamb, turning each cube in the marinade, making sure it’s fully covered. Cover and refrigerate for at least an hour, and up to 6 hours.
- Place 3 pieces of lamb on each skewer. Grill or broil over high heat until done to your liking. I like mine medium rare, so this only took about 3 minutes per side - minutes in total. Place the lamb on the Beet Flatbreads, along with slices of persimmon and onion. Drizzle with a little olive oil and serve with the Pomegranate Raita.