Grilled Lamb and Grape Kebab with Green Grape Tzatziki
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CupsChef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe.
Ingredients
- GREEN GRAPE TZATZIKI
1cups Greek yogurt
1 ½ cups Green grapes, pureed in a food processo
1 ea Garlic clove, minced
½ ea Lemon, zested
½ ea Lemon, juiced
1/4 bunch Mint, minced
1/4 cup Extra-virgin olive oil
to taste Saltt
to taste Ground black peppert
FOR THE LAMB AND GRAPE KEBABS- 6 portions
2 lb Lamb loin, cut into 1” cubes
48 ea (4 grapes per skewer) Green grapes
Full recipe Green Grape Tzatziki
FOR THE MARINADE1 Tbsp Pimentón dulce
1 Tbsp Cumin, ground
1 Tbsp Coriander, ground
1 tsp Cinnamon, ground
1 tsp Ginger, ground
¼ cup Yellow onion, minced
1 Tbsp Garlic, minced
1 Tbsp Cilantro, chopped
1 Tbsp Mint, chopped
2 tsp Sherry vinegar
2 tsp Kosher salt
Directions
- FOR THE GREEN GRAPE TZATZIKI
- Combine all ingredients and blend with a whisk. Adjust seasoning with salt and pepper.
- FOR THE KEBABS
- Mix all ingredients for the marinade together and toss lamb in the mixture. Allow to sit refrigerated for 2 hours.
- Prepare the Green Grape Tzatziki.
- Soak 12 8-inch skewers, and skewer one piece of lamb, one green grape, followed by one piece of lamb and one green grape so that there are 5 pieces of lamb and 4 grapes per skewer.
- Preheat a grill to medium high and oil the grill.
- Place lamb and grape skewers on the grill and char evenly on all 4 sides, about 2 minutes per side.
- Remove and serve hot with the Green Grape Tzatziki.
