Elevate Your Summer App Game With These Bite-Size Lamb and Potato Kebabs

If you’re a steak and potatoes fan, you’ll fall for this fun kabob appetizer. Cubes of lamb are seasoned with za’atar and threaded onto skewers with baby potatoes and dried apricots for grilled bites that offer an interplay of savory, sweet, and earthy flavors. The apricots and potatoes get a jump start in the microwave, which parcooks the potatoes so they’re ready at the same time as the lamb and plumps the apricots so they stay supple when grilled. 

The accompanying feta and olive sauce is salty, creamy, and bright — a perfect complement to the rich lamb. These make a fun and satisfying appetizer; double up on the servings for an entrée — the dish is fantastic alongside couscous or steamed rice.

What is the best cut of lamb for grilling kebabs?

Leg of lamb is lean but also does contain enough marbled fat  to keep the meat juicy while grilling. It is tender enough to forgo marinating and has robust flavor all on its own. Choosing boneless leg of lamb makes it easy to cut the meat into cubes for skewers.

While leg of lamb is ideal for this recipe, you could use lamb loin. It’s a very tender cut that is much more lean than leg of lamb and has a milder taste. Take care to cook them to medium rare — or medium at most.

Notes from the Food & Wine Test Kitchen

To cook potatoes on the stovetop, place potatoes in a medium pot with enough cold, salted water to cover by one to two inches. Bring to a boil over high. Boil until potatoes are tender, 10 to 15 minutes. 

You can use metal or bamboo skewers for grilling. If using bamboo, soak for 30 minutes before threading on ingredients and grilling.

Suggested pairing

Pair this summery appetizer with a peppery Rhône-style red, such as Stolpman La Cuadrilla.

Make ahead

The olive-feta sauce can be stored in an airtight container in the refrigerator for up to one week. Skewers can be prepared and stored in an airtight container in the refrigerator for up to one day.