Lamb Shawarma with Romesco Dipping Sauce

Description:

Grill these easy and delicious kabobs and make the sauce ahead for a quick weeknight dinner.

Ingredients List:

• 4 SunGold Lamb Shawarma kabobs (about 10 oz/300 g)
• 2 tbsp (30 mL) chopped fresh parsley

Romesco Dipping Sauce:

• 1/2 red pepper, halved and seeded
• 2 plum tomatoes, halved
• 1/4 cup (60 mL) extra-virgin olive oil, divided
• 1 clove garlic
• 1/4 cup (60 mL) blanched almonds, toasted
• 1/2 cup (125 mL) cubed lightly toasted baguette or French loaf
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) each salt and pepper
• 1 tbsp (15 mL) sherry or red wine vinegar

Preparation & Directions:

1. Romesco Dipping Sauce: Preheat broiler to high. Place pepper and tomatoes, cut sides down on foil-lined baking sheet; brush with 4 tsp (20 mL) olive oil. Cook for 8 to 10 minutes or until well charred. Let cool enough to handle; peel away skins and chop.
2. In food processor, chop garlic. Add almonds; pulse until finely chopped. Add bread, paprika, hot pepper flakes, salt and pepper; process until fine.
3. Add reserved pepper and tomatoes; process until chunky. Add vinegar; pulse until combined. With machine running, drizzle in remaining olive oil until smooth. Transfer to serving dish.
4. Preheat grill to medium-high; grease grate well. Grill lamb kabobs, turning occasionally, for 8 to 10 minutes or until grill- marked and cooked through. Tent with foil and let rest for 10 minutes. Sprinkle with parsley. Serve kabobs with Romesco Dipping Sauce.

Tips:

• For medium doneness, cook lamb to internal temperature of 160F (71C), and 165 (74C) for medium-well.
• If you prefer, replace smoked paprika with sweet paprika.
• Use remaining Romesco Sauce in sandwiches with Spanish cured meats and cheeses.