Lamb Brochettes With Hummus
Ready In: 30 mins
Yields: 10 brochettes
Ingredients
For marinating and grilling
- 1 lb boneless lamb, in 1-inch cubes
- 2 tablespoons pomegranate molasses
- 2 tablespoons garlic-infused olive oil
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
For serving
- 1 cup hummus
- 1⁄2 cup Greek yogurt or 1⁄2 cup thick plain yogurt
- 1⁄4 teaspoon ground cumin
- fresh lemon juice
- 3 -5 lemons, cut into wedges
- 10 bamboo skewers
Directions
- Place lamb cubes in a freezer bag, and add pomegranate molasses, garlic oil, allspice, cumin and coriander.
- Seal bag, and mix well so lamb is coated.
- Refrigerate overnight or up to two days.
- About 1 hour before grilling, place 10 bamboo skewers in water to soak.
- Heat grill.
- In a small mixing bowl, combine hummus, yogurt and cumin.
- Season with lemon juice to taste, and refrigerate until needed.
- When ready to grill, remove lamb from refrigerator.
- Thread three or four pieces of lamb onto each skewer.
- Grill lamb so that it is seared on outside but still tender inside.
- Check meat by cutting a cube and tasting.
- Arrange cooked skewers on a platter, and garnish with lemon wedges.
- Place hummus mixture in two small serving bowls, dust each bowl with a little cumin, and serve.
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