Basil Lamb Kabob with Israeli Salad

Chef Matt Steigerwald brings out the awesome flavor of basil with this lamb kebab dish. 


  • 8-10 oz boneless lamb loin, sliced thinly
  • 2 Tbsp. chopped basil
  • 1 Tbsp. chopped dill
  • 1 tsp. lemon zest
  • 2 cloves of garlic, chopped
  • ½ tsp. cinnamon
  • 1 Tbsp. ancho chile paste
  • 1 tsp. smoked paprika
  • 2 Tbsp olive oil.
  • salt - to taste
  • 2 medium sized cucumbers, chopped
  • 1 fresh tomato
  • ½ red onion
  • juice of 1 lemon
  • ½ cup chopped parsley
  • ¼ cup olive oil
  • ½ cup fresh basil
  • humus (as a side)


Begin by combining basil, dill, lemon zest, garlic, cinnamon, chile past, paprika, and olive oil in a bowl. Add sliced lamb loin to the bowl, and coat everything evenly. Cover bowl, place in refrigerator, and allow to marinate for an hour.

Remove loins and place on kebab skewers. Add salt. Heat a grill pan to medium high heat and cook until internal temperature reaches 145 degrees. 

Meanwhile make the Israeli salad. Add cucumbers, tomato, onion, lemon juice, parsley, olive oil, and basil. Stir to combine. 

Plate humus, kebob, and Israeli salad together. Serve and enjoy!

lamb kebab

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