This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
1 pound ground lamb
3 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
½ teaspoon salt
2 teaspoons ground black pepper, divided
1 tablespoon dried lemon zest; divided
1 cup plain Greek-style yogurt
1 tablespoon finely chopped fresh mint
1 teaspoon ground cayenne pepper
4 pita breads, cut in half
Combine lamb with 2 teaspoons cumin, 1 teaspoon coriander, salt, 1 teaspoon pepper, and all but 1 teaspoon of the lemon zest. Mix completely. Prepare for grilling on 4 skewers by shaping the meat into patties around each skewer. Make sure the patties are longer than they are wide, and press gently around the skewer.
Grill the skewered lamb over medium-high heat for about 10 minutes, turning to ensure even cooking.
For the sauce, combine yogurt, mint, cayenne pepper, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon black pepper, and the remaining teaspoon of lemon zest.
Serve one kebab to each person, in or with pita halves, and spoon sauce over or serve in small dishes. Serves 4.