Skewer the Moment
Grilled Lamb and Avocado Skewers with Za'atar and Lemony Olive Oil Drizzle
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the grilling traditions of the Levant, this dish gives you two Mediterranean essentials, lamb and avocado, cooked side by side over fire. You'll master the art of grilling creamy avocado without turning it to mush, plus learn why za'atar and lemon are basically edible sunshine.
Equipment needed
- Grill
- Metal skewers or soaked wooden skewers
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together 1/4 cup olive oil, lemon zest, half of the lemon juice, garlic, 1 tablespoon za'atar, kosher salt, and black pepper.
- 02Add the lamb cubes to the marinade and toss well to coat. Cover and marinate in the fridge for at least 20 minutes, up to 1 hour.
- 03While the lamb marinates, thread the avocado cubes onto skewers, alternating with lamb pieces.
- 04Preheat your grill to medium-high and oil the grates well. Brush the assembled skewers lightly with 1 tablespoon olive oil.
- 05Grill the skewers for 8 to 10 minutes, turning every 2 to 3 minutes, until the lamb is browned on the outside but still pink inside, and the avocado is nicely charred around the edges.
- 06Transfer skewers to a platter. Immediately drizzle with the remaining lemon juice and sprinkle with the remaining 1 tablespoon za'atar.
- 07Serve the skewers hot, with extra olive oil for drizzling if desired, and lemon wedges on the side.
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