Go to the Recipe: Greek-Style Lamb Kebabs With Fenugreek-Fennel Rub
Excellent recipe! I made these lamb kebabs for a party yesterday and they were a big hit. One guest is planning to buy a sous vide tool ASAP.
My comments:
- Lamb shoulder is hard to find. The butcher at Albertsons was able take a couple of chops off of a full shoulder and give me the remaining 5lb mass. I had to de-bone it however which was quite a task. I ended up with exactly 2lb 8oz, 2X the recipe requirement and exactly what I was going for! My three resulting mini roasts looked nowhere near as neat as the picture shown :-(
- 30g of fresh thyme is quite a lot. I didn't want to use my entire plant and thus used 1/4 fresh and supplemented with dried.
- 6g of salt was not nearly enough. I would double that amount and/or consider salting the lamb before cooking it.
- The rub recipe given gave me about double the amount needed for the 2X kebab recipe
- I used lemon cucumbers which were perfect for this recipe
- I used whole cherry tomatoes
- The kebabs cooked / browned beautifully and evenly over an oak fire, however I ended up stripping the skewers and serving everything on a platter. It would have been much easier cooking each of the kebab ingredients grouped together like with like.
