Grilled Lamb Kebabs with with Terrapin Ridge Farms Coconut Curry Aioli

Grilled Lamb Kebabs with Coconut - Curry Aioli

Name: Grilled Lamb Kebabs with Coconut Curry Aioli
Yield: 4
Cuisine: Mediterranean
Ingredients: 1½ boneless lamb shoulder, cut into 1-inch pieces; ⅓ cup Terrapin Ridge Farms Coconut Curry Aioli, plus more for drizzling; Kosher salt and pepper; Canola oil for greasing; 1 large red onion cut into 8 wedges through the root; 4 naan or pita; Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving

25 Jan, 2023
Posted by: Julia Heffelfinger

Grilled Lamb Kebabs with Coconut Curry Aioli

Rated 5.0 stars by 1 users

Servings

In this recipe, our flavor-packed Coconut Curry Aioli plays double duty as a one-ingredient marinade and a finishing sauce. The aromatic, salty-sweet sauce is a perfect match for rich, well-marbled lamb—we love how the small bits of fat caramelize on the grill while the meat stays juicy and tender. Serve these beyond-easy kebabs wrapped up in some charred naan with crisp cucumber, tomatoes, and a generous flourish of fresh herbs.

Author:

Julia Heffelfinger

Image of Grilled Lamb Kebabs with Coconut Curry Aioli

Ingredients

1½ boneless lamb shoulder, cut into 1-inch pieces
⅓ cup Terrapin Ridge Farms Coconut Curry Aioli, plus more for drizzling
Kosher salt and pepper
Canola oil for greasing
1 large red onion cut into 8 wedges through the root
4 naan or pita
Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving

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Directions

In a large resealable plastic bag, coat the lamb with the ⅓ cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more.
Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10minutes.Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut Curry Aioli.
Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.

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