Lamb Kebab

SAVORY

Jun 6

Written By Nicole Borden

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions

Chefs Laura and Sayat Ozyilmaz of Noosh | San Francisco

Yield: 15 kebabs

INGREDIENTS:

Za’atar:
450 grams dry thyme
225 grams dry oregano
450 grams sumac
450 grams sesame seeds
225 grams sugar

Herbed Yogurt:
550 grams labneh
150 grams cilantro, coarsely chopped
150 grams parsley stems, coarsely chopped
50 grams jalapeno, coarsely chopped
200 grams olive oil
150 grams buttermilk
200 grams lamb stock
3 grams cumin seeds
3 grams coriander seeds
Salt
Lemon juice

Sumac Onions:
200 grams thinly sliced red onion
20 grams sumac

To Assemble and Serve:
2 kilograms lamb shoulder
Salt
150 grams olive oil

METHOD:

For the Za’atar:
In a bowl, combine all ingredients. Store in an airtight container.

For the Herbed Yogurt:
To a Vitamix blender, add all ingredients, seasoning with salt and lemon; purée. Adjust seasoning, as necessary. Cover and chill.

For the Sumac Onions:
In a bowl, toss to combine onions and sumac; reserve.

To Assemble and Serve:
Soak wooden skewers 24 hours. Heat water bath of an immersion circulator to 74°C. In a large bowl, season lamb with salt, oil, and 200 grams Zahter. Seal in vacuum bags. Cook lamb sous vide 12 hours. Remove from water bath and cool. Cut lamb into 30-gram cubes. Prepare and heat grill. Place 3 lamb cubes on each wooden skewer. Sear on all sides. Garnish each kebabs with 30 grams Herbed Yogurt and 30 grams Sumac Onions.

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