An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You'll need 4 to 6 metal skewers (10-inch size) for the lamb.
I have made this recipe several times for guests and everyone loves it. I’ve used lamb stew meat as well as tried it with lamb boneless sirloin (stew meat tends to have more flavor and is cheaper). I’ve added veggies to the kebabs (onion, red/yellow/orange bell pepper, round tomato, topped with crimini mushroom), added some lemon to the paste (salsa) and used some of the paste (added more oil to thin) for basting at the end of grilling. I used wood skewers and soaked them for several hours. For those that didn’t like lamb, I also made some skewers with chicken thighs. Lamb and chicken were marinated overnight with the garlic/honey oil mixture to enhance the flavors. Kept pieces smaller than 2” to cook quickly (8 min for lamb; 10 for chicken). No longer a 30 min recipe but delicious!
