Recipes
Grilled Lamb and Sweet Potato Kabobs with Quinoa, Garlic, Lemon, and Mint
Lamb has a natural sweetness that makes it a perfect pairing for sweet potatoes. For example, we love baked sweet potatoes with broiled lamb chops and grilled sweet potato wedges with lamburgers. And we bet you would, too.
Here, we take the combo to new heights, adding lemon, olive oil, tons of garlic, and fresh mint. Great for a weekend barbecue with friends or a weeknight dinner with family, it’s all good.
Serves 6
Ingredients
Grilled Lamb and Sweet Potato Kabobs with Quinoa,
| 3 lemons |
| 12 Cloves Minced Garlic |
| 1 1/2 Teaspoons salt, divided, plus more to taste |
| 1 1/2 Teaspoons pepper, divided, plus more to taste |
| 3/4 Cup olive oil |
| 1 boneless leg of lamb (about 3 pounds), cut into 1-inch pieces |
| 1 1/2 Pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice |
| 1 Cup quinoa |
| 3/4 Cup halved cherry tomatoes |
| 2 scallions, thinly sliced |
| 1/4 Cup chopped fresh mint |
| Special equipment: about 18 10-inch metal skewers (see note) |
Grilled Lamb and Sweet Potato Kabobs with Quinoa, Garlic, Lemon, and Mint Directions
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Zest the lemons. Juice the zested lemons to yield 6 tablespoons of juice. In a small bowl, combine the lemon zest, lemon juice, garlic, 3/4 teaspoon of the salt, and 3/4 teaspoon of the pepper, whisking to dissolve the salt. Whisk in the oil. Set aside 2/3 cup of the mixture, then transfer the remaining mixture to a large resealable bag and add the lamb and sweet potatoes. Seal the bag, squeezing out as much air as possible, and set aside at room temperature for 30 minutes or in the refrigerator for as long as overnight. (If refrigerated, return to room temperature before proceeding.)
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Cook the quinoa according to package directions.
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Meanwhile, preheat a grill to medium heat and lightly oil the grate. Thread the lamb and sweet potatoes onto skewers (discard the marinade). Sprinkle the skewers on all sides with the remaining 3/4 teaspoon of salt and 3/4 teaspoon of pepper. Grill the skewers, turning on all sides, until the lamb is done to your liking and the sweet potatoes are lightly charred and tender, about 15 minutes for medium-rare.
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Stir the tomatoes, scallions, about half of the mint, and about 2/3 of the remaining lemon mixture into the quinoa. Arrange the quinoa on plates or a platter and top with the skewers. Drizzle with the remaining lemon mixture, sprinkle with the remaining mint, and serve.
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Note: It’s easiest to thread sweet potatoes onto metal skewers. If you prefer to use wood or bamboo, try “pre-drilling” the sweet potatoes with a metal skewer or something similar. (And as always, soak wood or bamboo skewers in water at least 10 minutes before using them on the grill.)