Bobby Flay Lamb Kebab Recipe

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Before diving into the world of Bobby Flay’s lamb kebab, let’s talk about the best pairings to complement this dish. This flavorful kebab is a standout on its own, but a few delicious sides can elevate your meal. Consider serving it with a refreshing tabbouleh salad. The bright parsley, mint, and lemon balance the rich flavors of the lamb beautifully.

Also, a side of warm, fluffy couscous or fluffy pita bread complements the kebabs perfectly. For a touch of crunch, pick up some roasted vegetables seasoned with herbs for a delightful textural contrast. Pair this meal with a zesty yogurt dip or a tangy tzatziki, and you’ve got a feast that will make your taste buds sing

There’s something magical about grilling meat on skewers. The aroma wafts through the air, drawing you in like a moth to a flame. I remember the first time I tried Bobby Flay’s lamb kebab recipe. It transformed my understanding of what makes a great kebab. Juicy cubes of lamb kissed by the flames, paired with a fresh and tangy minted cucumber chutney—it was a revelation. This dish isn’t just food; it’s an experience that puts a fire in your belly and a smile on your face.

In this post, I’ll guide you through everything you need to know about Bobby Flay’s lamb kebab, including detailed flavors, cooking steps, and essential tips. So, roll up your sleeves, and let’s get cooking!

Table of Contents

What is Bobby Flay Lamb Kebab?

Bobby Flay’s lamb kebab is a classic dish showcasing tender cuts of lamb marinated in a blend of spices and herbs. The kebabs are skewered with fresh vegetables, such as cherry tomatoes, and grilled to perfection.

This dish embodies a fusion of Mediterranean influences, highlighted by robust flavors and a delightful char that is impossible to resist. The combination of succulent lamb and fresh ingredients brings a symphony of tastes that bursts with each bite.

What is the Flavor Profile of This Dish?

The flavor profile of Bobby Flay’s lamb kebabs is complex yet harmonious. The marinade, which includes olive oil, fresh rosemary, thyme, and spices, infuses the meat with earthy undertones. As the kebabs grill, they develop a slight smokiness that enhances the savory elements. The cherry tomatoes add a burst of sweetness against the rich lamb.

Meanwhile, the minted cucumber chutney introduces a refreshing coolness, creating a delightful contrast. Each component works together, creating a dish that tantalizes the taste buds.

Why You’ll Love This

You’ll love Bobby Flay’s lamb kebab for a multitude of reasons. First, it’s a fun dish to prepare—who doesn’t enjoy skewering some meat and veggies? It’s also visually appealing; colorful kebabs look stunning on the grill.

The flavors are vibrant and refreshing. Plus, it’s surprisingly easy to make! Even novice cooks will find success with this recipe. It’s perfect for gathering with friends and family, evoking the feeling of summer barbecues year-round.

Ingredients

Here’s what you need to gather before you start whipping up these delectable kebabs.

Marinade:

1 ¼ to 1 ½ pounds lamb, cut into 16 equal pieces for skewering
½ cup extra-virgin olive oil

4 sprigs fresh rosemary
1 tablespoon fresh thyme leaves
16 ripe cherry tomatoes, for skewering

4 whole wheat pita loaves

Minted Cucumber Chutney:

8 ounces thick yogurt, drained
¾ cup seedless cucumber, peeled and finely diced

¼ cup fresh mint leaves, chiffonade
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice

¼ teaspoon ground cumin
Salt and freshly cracked black pepper

Tomato-Eggplant Jam:

2 tablespoons olive oil, divided

1 small eggplant, sliced into thick rounds
Salt and freshly ground black pepper
1 cup cherry tomatoes, halved and seeds removed

1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar (for a touch of sweetness and depth)

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large bowl, combine the olive oil, rosemary, thyme, salt, and pepper. Add the lamb pieces and make sure they are well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 1 hour, ideally longer. This allows the lamb to absorb all the wonderful flavors.

Step 2: Make the Minted Cucumber Chutney

While the lamb is marinating, mix the drained yogurt, finely diced cucumber, mint leaves, green onions, lemon juice, ground cumin, salt, and pepper in a separate bowl. Stir gently until everything is well combined. Set it aside in the refrigerator to chill. This chutney acts as the perfect cooling counterpoint to the warmth of the grilled lamb.

Step 3: Prepare the Tomato-Eggplant Jam

Heat 1 tablespoon of olive oil in a pan over medium heat. Season the eggplant rounds with salt and pepper. Sauté them until golden and tender, about 3-4 minutes on each side. Add the halved cherry tomatoes, lemon juice, and balsamic vinegar. Cook for another few minutes until the tomatoes soften. Remove from the heat and set aside.

Step 4: Skewer the Ingredients

Once the lamb has finished marinating, take it out of the bowl. Thread the marinated lamb pieces onto skewers, alternating with cherry tomatoes for added flavor and color. Make sure not to overcrowd the skewers, allowing space for even cooking.

Step 5: Grill the Kebabs

Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for approximately 8-10 minutes, turning occasionally to achieve an even char. You want the lamb to be cooked to your desired doneness, but medium-rare often yields the best results.

Step 6: Serve

Once done, remove the kebabs from the grill and let them rest for a few minutes. This allows the juices to redistribute. Serve warm with the minted cucumber chutney and the tomato-eggplant jam alongside the warm pita loaves.

Tips & Tricks

Here are some tips to ensure your lamb kebabs are a hit:

Use Quality Lamb: Fresh, high-quality lamb makes a significant difference in taste. Opt for leg or shoulder cuts for the best tenderness.
Soak Skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Marinate Longer: If time allows, let the lamb marinate overnight. This enhances the flavors even more.

Control the Heat: Make sure your grill is at the right temperature. Too hot can burn the outside, while too cold will dry out the meat.
Serve Fresh: Lamb kebabs are best served immediately. They lose their juiciness if made too far ahead.

How Can You Store This Bobby Flay Lamb Kebab?

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the grill, not the stovetop, to preserve the char.

To freeze, wrap the cooked kebabs tightly in plastic wrap and then place them in a freezer bag. Stored this way, they can last up to three months. Just remember to thaw and reheat when ready to enjoy!

Alternative Ingredients

If you find yourself missing some ingredients while diving into this recipe, here are some alternatives:

Lamb: If lamb is unavailable, you may use beef or chicken. Both deliver different texture and flavor but will work well with this marinade.

Greek Yogurt: If you don’t have thick yogurt, sour cream can act as a substitute for the chutney. It’s creamy and delicious, though the flavor profile will slightly differ.
Fresh Herbs: If fresh rosemary or thyme aren’t accessible, dried herbs can suffice. Use about one teaspoon of dried herbs per tablespoon of fresh, but the flavor won’t be as vibrant.

There’s something magical about grilling meat on skewers. The aroma wafts through the air, drawing you in like a moth to a flame. I remember the first time I tried Bobby Flay’s lamb kebab recipe.

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Prep Time: 15

Cook Time: 0

Total Time: 15

Course: Snack

Cuisine: American

Keyword: Bobby Flay Lamb Kebab Recipe

Servings: Servings

Calories: 305kcal

Author: Rebecca Novak

Equipment

Grill