Lamb Skewers w/Mint Mayo and Pickled Zucchini

Share

Serves 6-8

Yield 2-3 wraps per serving

Recipe by

Ingredients

  • 1 ½ lb ground lamb (MeadowLark Farms, Lava Lakes Lamb)
  • or 1 lb ground lamb and ½ lb ground pork
  • 1 Tbsp. garlic, chopped
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • ¼ tsp. black pepper, ground
  • 1 ½ tsp. salt, or to taste
  • 1 large zucchini, cut into large half moons
  • 1 small red onion, cut in large chunks (Owyhee Produce, Fort Boise Produce, Hamanishi Farms)
  • 3/4 cup cider vinegar
  • 1 Tbsp. honey – (Idaho Honey Co, Treasure Valley Honey & Bees, Gorder Honey, Cox Honey Farms, Browing's Honey Co.)
  • 1 tsp. coriander seed
  • ½ tsp. whole allspice
  • ½ tsp. fennel seed (Purple Sage Farms)
  • ¼ tsp. chili flake
  • salt and pepper to taste
  • ¼ fresh mint leaves, preferably spearmint, not peppermint (Purple Sage Farms)
  • ½ c. mayonnaise (can substitute Chobani Greek Yogurt)
  • Whole wheat tortillas or pita bread (Casa Valdez)
  • 8” wooden skewers

Instructions

To Prepare Ground Lamb:

  1. Mix ground meat with garlic and spices; check seasoning by cooking off a little patty of the mixed ground meat in a sauté pan. Adjust seasoning to taste if necessary. Refrigerate meat while preparing pickled vegetables.

To Prepare Pickled Zucchini & Onions:

  1. Heat vinegar with honey, coriander, cumin, allspice, fennel, chili flake, salt and pepper to taste. Pour pickling liquid over zucchini and onion. Set aside.

To Prepare Mint Mayonnaise (or greek yogurt):

  1. Strip mint leaves off stems; blanch quickly in boiling salted water, “shock” in ice water to stop cooking. Pureé mint leaves in a blender with a little water and vegetable oil to make a smooth mint pureé. Mix mint pureé into mayonnaise (or yogurt), adjusting seasoning with salt and pepper to taste.

To Assemble Lamb Skewers:

  1. Form ground meat mixture into small oval “meatballs”. Slide onto skewers, alternating with pickled zucchini and onions. Refrigerate assembled skewers if not ready to cook, or, if ready to cook, grill or sauté until lamb is browned and medium or medium-rare. Lay skewer on tortilla , pull skewer out, leaving meat and vegetables behind, and drizzle with mint mayonnaise. Eat and enjoy! Ripe tomatoes would be a nice addition.