Grilled Lamb Skewers with Beet, Dates, and Tahini Lemon Zaatar Marinade

Name: Grilled Lamb Skewers with Beet, Dates, and Tahini Lemon Zaatar Marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless leg of lamb, cubed; 9 oz cooked beet; 8 pieces Medjool dates; 6 oz red onion; 3 tbsp tahini; 3 tbsp lemon juice; 2 tbsp olive oil; 4 cloves garlic; 1.5 tbsp zaatar; 1 tbsp honey; 1 tsp salt; 1 tsp black pepper; 0.5 cup fresh parsley; 2 tsp lemon zest

Original grilled lamb skewers with precooked beet, Medjool dates, and red onion, marinated in tahini, lemon, garlic, and zaatar for a toasty, herbal, lightly sweet flavor profile. A distinctive and elegant choice for grilling.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless leg of lamb, cubed (1.25 inch)
250 g cooked beet (1 inch)
8 pzas Medjool dates (boneless)
180 g red onion (en trozos large)
45 ml tahini (for the adobo)
45 ml lemon juice (freshly squeezed)
30 ml olive oil (more a poco for the parrilla)
12 g garlic (finely chopped)
12 g zaatar (mezcla of especias)
15 ml honey (for equilibrar the acidez)
6 g salt (or to taste)
2 g black pepper (freshly ground)
15 g fresh parsley (chopped, for terminar)
4 g lemon zest (for terminar)

Nutrition facts

per serving

448 kcal

Calories

30 g

Protein

19 g

Carbs

28 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sesame

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
2
In a large bowl, mix the tahini, lemon juice, olive oil, garlic, zaatar, honey, salt, and black pepper until you have a thick, even marinade.
3
Add the lamb cubes to the bowl and coat them thoroughly with the tahini, lemon, and zaatar marinade. Let rest for 15 minutes in a cool spot or refrigerated.
4
Cut the cooked beet into cubes, the red onion into large chunks, and open the pitted Medjool dates if they are tightly closed.
5
Thread the skewers, alternating lamb, red onion, cooked beet, and Medjool dates until all ingredients are used.
6
Preheat the grill to medium-high heat, about 450 °F / 230 °C. Lightly oil the grates with a little olive oil.
7
Place the skewers on the hot grill and cook for 12 to 14 minutes, turning every 3 to 4 minutes so the lamb browns and the onion, beet, and dates lightly caramelize.
8
Remove the skewers from the grill and let them rest for 3 minutes. Finish with chopped fresh parsley and lemon zest before serving.

Chef tips

For deeper flavor, marinate the lamb for up to 2 hours in the refrigerator. Use already cooked beet so it does not stay firm or fall apart during grilling.

Substitutions

You can substitute the lamb with cubed beef. If you do not have zaatar, use a mix of dried oregano, thyme, and an extra pinch of sesame. Honey can be replaced with pomegranate syrup, noting it may add sulfites depending on the product.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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