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Grilled Lamb Kebabs with Coconut Curry Aioli

Grilled Lamb Kebabs with Coconut Curry Aioli


11⁄2 boneless lamb shoulder, cut into 1-inch pieces

1⁄3 cup Terrapin Ridge Farms Coconut-Curry Aioli, plus more for drizzling      

salt and pepper

Canola oil, for greasing

1 large red onion, cut into 8 wedges through the root

4 naan or pita

Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving


In a large resealable plastic bag, coat the lamb with the 1⁄3 cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.

If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.

Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.

Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut-Curry Aioli.

Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.