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.
- 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
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.