Dominate your tailgate, backyard BBQ and weeknight menu with these tasty skewers from EDGE Miami's Chef Aaron Brooks.
For the lamb:
For the summer salad:
For the lamb: Set aside the lamb in a mixing bowl and place in the refrigerator. Puree the remaining ingredients in a blender and toss with the lamb. Marinate for a minimum of 1 hour or up to 3. Distribute the meat evenly amongst 12 metal skewers.
For the summer salad: Place olive oil, lemon juice, zest, vinegar, dried oregano, sumac, salt, pepper, chili flake and honey in a bowl and lightly whisk together to create a vinaigrette for the salad, set aside. Put the remaining ingredients except the buckwheat and sumac in a separate large bowl but do not toss at this stage.
To assemble: Turn on your gas grill or charcoal grill to a high heat. Once hot, place skewers on grill, sear and cook for a few minutes each side until your desired doneness has been reached then remove from the grill. Whilst the skewers rest assemble the salad by tossing together the dressing with the ingredients in the large bowl along with the uncooked buckwheat groats. Season the salad with a little salt to taste. Evenly distribute the salad amongst 4 plates and top with a little crumbled feta. Serve each salad with 3 skewers and a lemon wedge. Enjoy!