Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat.
Ingredients:
1 medium onion, quartered
1 peeled garlic clove
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
warm pita, for serving
greek-style plain yogurt, for serving
Directions:
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt, and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb, and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
