Brochetas de cordero a la parrilla

Ingredientes

• 2 Tablespoons vegetable oil
• 1 medium onion (quartered)
• 1 clove garlic (peeled)
• 4 sprigs fresh parsley
• 1 Tablespoon cumin
• 1/2 teaspoon lemon zest
• 3 Tablespoons lemon juice
• 1 tablespoon kosher salt
• 1 1/4 pounds lamb loin chops (cut into 1-inch cubes (or lamb leg, shoulder or stew meat))
• 1 cup Greek yogurt
• 3 Tablespoons tahini
• 1 Tablespoon lemon juice
• Salt and Pepper (to taste)
• 1 teaspoon sesame seeds
• 1 teaspoon cumin seeds
• 1 Tablespoon fresh parsley (chopped )
• Warm pita (for serving)
• Grilled lemons
• Olive oil (for drizzling)

Preparación

1. 1

   --- Lamb Kabobs ---

2. 2

   In a blender, combine the 2 Tablespoons vegetable oil, 1 medium onion, 1 clove garlic, 4 sprigs fresh parsley, 1 Tablespoon cumin, 1/2 teaspoon lemon zest, 3 Tablespoons lemon juice and 1 tablespoon kosher salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the 1 1/4 pounds lamb loin chops. Seal and refrigerate for at least 6 hours or preferably overnight.

3. 3

   Light a grill or preheat a grill pan. Remove the lamb from the marinade, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. See cooking temperatures below.

4. 4

   --- Sesame Sauce ---

5. 5

   Add 1 cup Greek yogurt, 3 Tablespoons tahini and 1 Tablespoon lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.

6. 6

   In a small skillet, toast the 1 teaspoon sesame seeds and 1 teaspoon cumin seeds until fragrant.

7. 7

   Spread the sesame sauce on a large serving plate and drizzle with olive oil. Sprinkle with toasted seeds and 1 Tablespoon fresh parsley. Arrange the grilled lamb skewers on top. Serve.