A delicious and impressive Middle Eastern dish you can serve as an appetizer or entree.
Sumac is a tangy spice made from the blossoms of the rhus plant. The flowers are dried and ground into a deep reddish/purple powder that is commonly used in Middle Eastern cooking. I find it has a lemony, almost salty flavor. I love using it in marinades for various meats, or sprinkling it on top of hummus or Greek salads. It’s very inexpensive, and I can usually find it in the ethnic foods aisle at my local grocery store. If you don’t see it there, you can easily order it online. — Chef Devin Alexander
- 2/3 cup fat-free sugar-free plain yogurt
- 2 tablespoons + 1 teaspoon freshly minced garlic
- 1 tablespoon + 1 teaspoon red wine vinegar
- 1 tablespoon + 1 teaspoon sumac
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt
- 1 pound trimmed top round lamb, cut into 16 large cubes (about 2" x 2" each)
- 20 cherry tomatoes
- 20 sweet onion squares, about 11/2"
- In a medium bowl, stir together the yogurt, 2 tablespoons garlic, the vinegar, 1 tablespoon sumac, 1 teaspoon of the oil, and the salt until well combined. Add the lamb to a large resealable freezer bag. Pour the marinade over the meat. Marinate for 24 hours.
- Soak 4 (at least 12") wooden skewers in water for at least 30 minutes (or have metal skewers ready). Preheat a grill to high.
- Add the tomatoes, onion, and the remaining 1/2 teaspoon olive oil, 1 teaspoon garlic, and 1 teaspoon sumac to a medium mixing bowl. Toss until combined.
- Onto one skewer, thread a tomato, a piece of onion, and a piece of lamb, then tomato, onion, lamb, tomato, onion, lamb, tomato, onion, lamb, tomato, and onion. Repeat with the remaining skewers, veggies, and lamb until you have 4 kebabs. Grill for 45 seconds to 1 minute and 15 seconds per side for medium rare. Serve immediately, or keep warm until serving.
Source: Republished from Biggest Loser: 101 Best Recipes, by Chef Devin Alexander, with permission from Rodale.