Traverse City Restaurants: Zakey's Shares the How-To on Lamb Grilling

Traverse City Restaurants: With grills fired up all over Northern Michigan this summer, we got to thinking: Where’s the lamb? To find out how to do the other red meat on the grill we stopped into Zakey Middle Eastern Cuisine on Front Street where owner Nabiel Musleh instructed us in the art of grilled lamb kebab. His recipe makes about a dozen lamb-stacked skewers.

Lamb Kebab

½ pound of lamb leg, cut into 1-2 inch cubes, muscle, tendon and most of the fat removed.  
    Garlic powder
2  ounces olive oil 2  ounces fresh lemon juice

Instructions: Place lamb cubes in shallow dish and toss with a dusting of each spice and the olive oil and lemon juice. Cover and refrigerate for 1 to 2 hours.

Grill approximately four minutes on each side—until well done. Serve with grilled tomato and onion kebabs (prepared in the same spice and marinade mixture) and plain yogurt and an Arabic salad made with fresh chopped tomato, jalapeno, onion and mint.

Tip: Tuck a piece of lamb fat underneath the grill rack (directly onto the charcoal or heating elements) to scent the summer air.

This was a feature in the July 2012 issue of Traverse, Northern Michigan's Magazine, to order a copy click here!

Article Comments

  • Sounds great!! I love Zakey’s and can’t wait to try this at home. One thing abt the recipe…if you remove the muscle you are left with nothing, since the meat IS muscle. All the Best to Zakey’s.