Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
These kebabs, a popular item at Zaytinya Restaurant in Washington DC, require minimal effort and result in extraordinary flavor; the marination does all of the work by infusing taste while it simultaneously tenderizes the meat. The heady flavors and grilled bits make the kebabs ideal to serve with pita bread and tzatziki sauce.
What to buy: We used 8 to 10 (10-inch) wooden skewers, but you can also use stainless steel skewers if you have them.
Although you may be tempted to buy precut lamb “stew” meat, it will most likely be from the shoulder and not as tasty as leg of lamb. It is worth the extra few minutes to cut it up yourself or have it butchered for you.
Beverage pairing: Wynns Coonawarra Estate Shiraz, Australia. With the savory, earthy, spiced lamb, something full and fruity would make for a tasty match. Australian Shiraz, with its deep blueberry and blackberry, is a good call. This one has a layer of spice that will find harmony with the lamb.
by Megan Meadows | If you're not a fan of corned beef, there are still plenty of delicious ways to celebrate St. Patrick...
by Caitlin M. O'Shaughnessy | If you're planning to down a few pints of the black stuff this St. Patricks Day, you'd be wise to...
by Caitlin McGrath | One of the best things about the corned beef you've cooked for St. Patrick's Day is turning the leftover...