Qorkz Kitchen - Lamb Skewers

Lamb Skewers  -  Recipe by Chef Jayne Reichert

Serves 6

• 2 pounds lamb sirloin
• 4 cloves of garlic
• 1 tablespoon Greek dried Oregano
• 1 teaspoon dried Thyme
• 1 cup red wine
• ½ cup of olive oil
• 1 or 2 oranges, zest, and juice from 1
• Salt
• Pepper

For Serving:

• 1 Onion
• Splash of vinegar
• Fresh oregano
• Tzatziki
• Flatbreads

Pound 2 of the cloves of garlic into a paste with a bit of salt.  Remove all of the surface fat from the sirloin of lamb and rub the garlic paste into the lamb.  Allow this to sit for an hour or so, then cut the lamb into 1-inch cubes.  Make a spice rub for the lamb by combining the salt, pepper, thyme and Greek Oregano.   Season the lamb pieces generously with the rub and allow this to sit for an hour.  

Pound the remaining 2 cloves of garlic into a paste and in a mixing bowl combine with the olive oil, red wine, orange zest, and juice.

Pour the marinade over the lamb pieces and allow the lamb to sit for a minimum of 4 hours or overnight covered in the refrigerator.

Remove the lamb 1 hour prior to cooking so that it comes up to temperature.  Either light your grill or heat a grill pan over a medium-high flame.  Remove the lamb from the marinade and pat dry.  Oil your grill or grill pan.  You may either skewer the lamb pieces or cook them directly on the grill or pan.  If you skewer them remember to leave space between the pieces so that they brown evenly and do not steam.  Cook the skewers or pieces approximately 3 to 5 minutes per side, remove them from the pan and allow them to sit for a minute.  

Peel and slice the onion lengthwise from stem to root.  Season the onion with a bit of salt, a splash of vinegar, a drizzle of olive oil and some freshly chopped oregano.

Serve the skewers with the onions, a bit of Tzatziki on flatbreads.   Some sun-ripened tomatoes tossed with basil and roasted corn on the cob with feta and cilantro would be great side dishes.

Pair with: Schlein Vineyard 2010 Cabernet Sauvignon