That's the Rub

I'm always on the prowl for ways to use the ground sumac spice I wrote about not long ago. It's not a staple in most American kitchens; it's used rampantly in Middle Eastern cooking and so it wasn't surprising that when I discovered a recipe for lamb kebobs, ground sumac was a key ingredient.

This is a very versatile rub and works nicely on beef or chicken kebobs, although there's nothing better than ground lamb balls and vegetables on a skewer grilled on the barbecue.

1/4 Cup chopped fresh thyme leaves
2 Tablespoons fresh oregano leaves
1 Tablespoon sesame seeds
1 Tablespoon ground sumac
1/2 Teaspoon kosher salt or fleur de sel

1/2-3/4 pounds ground lamb
1/2 pound baby zucchini, patty pan, or yellow squash
1 Red pepper
Extra virgin olive oil

Make the rub by combining all the dry ingredients and mix together. Blend half of the rub with the ground lamb and shape into 9-10 balls. Cut vegetables roughly the same size as the meatballs, brush with olive oil, and sprinkle remaining rub on the vegetables. Thread the meatballs and the vegetables onto skewers. Grill over medium heat about 8 minutes, turning carefully to brown all sides. Serve with rice or triangles of pita bread that have been warmed on the grill.