Jerry's Lamb Kebabs

Cubes of boneless leg of lamb get a long bath in a bright, garlicky marinade of olive oil, fresh lemon juice, scallion, and ground coriander. The acid in the lemon tenderizes while the coriander adds that warm, slightly citrusy backbone you find in Lebanese and Syrian grill cooking.

Give the meat as much time as you can spare. A short marinade still works, but the flavor goes deeper after a few hours in the fridge.

The broiler does the work of a charcoal grill here, putting a fast, hard sear on the outside while the inside stays rosy. Serve with warm flatbread, a sharp yogurt sauce, and a pile of tabbouleh or chopped tomato salad.

Chef Tips

• Soak bamboo skewers for at least 30 minutes so they don’t scorch under the broiler.
• Pat the lamb dry before threading. Wet meat steams instead of browning.
• Leave a small gap between cubes on the skewer. Crowded meat won’t sear.
• Pull the kebabs when they feel firm but still spring back. Lamb dries out fast past medium.
• Rest the skewers on a warm plate for 5 minutes before serving so the juices redistribute.

Variations

• Swap coriander for cumin and smoked paprika for a more North African profile.
• Add chunks of red onion and bell pepper between the lamb cubes for a fuller skewer.
• Stir a spoon of harissa or Aleppo pepper into the marinade for a slow heat.