- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. Serve with a creamy tahini sauce.
Ingredient:
- 5 garlic cloves, coarsely chopped
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon coarsely chopped flat-leaf parsley
- 6 garlic cloves, crushed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 1/2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
- 1 small bunch of fresh mint
- 1 large red onion, cut into 2-inch pieces
- 1 large yellow bell pepper, cut into 2-inch pieces
- 1 large green bell pepper, cut into 2-inch pieces
- Vegetable oil, for the grill
- Lemon wedges and pita bread, for serving
