Ground Lamb and Idaho® Potato Kabobs*

Served as a menu ideation to students at Harvard University.


  • 100 pieces baguette style bread, bias-sliced, 1-inch (see assembly)
  • 1 quart smoked paprika oil (recipe follows)
  • 100 pieces pimiento-stuffed olives, large (see assembly)
  • 200 x 2 ounce Twice-Cooked Basque Potatoes (recipe follows)
  • 100 pieces Cumin Scented Lamb Albondigas (recipe follows)
  • Ingredients for Smoked Paprika Oil:
  • 1 quart canola oil, heated
  • 1/4 cup smoked paprika
  • 1/4 cup annato seeds
  • Ingredients for Twice-Cooked Basque Potatoes:
  • 16 pounds Idaho ® Russet potatoes (*see NOTE) as needed
  • Kosher Salt
  • 1 1/2 cups canola oil
  • 2 tablespoons oregano, crumbled
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper, fine grind
  • (NOTE: If potatoes are not to be peeled, adjust the quantity to approximately 13 pounds. If potatoes are peeled, consider saving the skin pieces to prepare "Crimson Crepes")
  • Ingredients for Cumin Scented Lamb Albondigas:
  • 6 pounds, 8 ounces American lamb, fine grind, icy cold
  • 10 ounces breadcrumbs, fine
  • 10 ounces onion, minced
  • 2 tablespoons cumin, ground, toasted
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, ground
  • 12 ounces egg, beaten, icy cold
  • Canola oil (as needed)
  • Ingredients for Vegan Smoked Paprika Aioli:
  • 1 gallon signature vegan aioli
  • 2/3 cup tomato paste
  • 1/4 cup agave nectar
  • 1/3 cup smoked Spanish paprika
  • 1 1/2 teaspoon cayenne, ground
  • Kosher salt
  • White pepper, finely ground


Directions for Smoked Paprika Oil
  1. Combine heated canola oil with smoked paprika and annatoo seeds. Mix well
  2. Cool completely. Strain for use
  3. Hold chilled up to 1 week
Directions for Twice-Cooked Basque Potatoes:
  1. Cut potatoes into uniform pieces of approximately 1 ounce each.
  2. In large pot or steam kettle cover potatoes with cold salted water.
  3. Heat just to a boil. Simmer just until barely fork tender.
  4. Drain well and shake or stir over heat to dissipate steam and roughen edges of each piece.
  5. Toss potato pieces with oil and seasonings. Mix to coat each piece.
  6. Arrance potatoes on oiled sheet pans. (**See NOTE)
  1. Bake at 375°F until golden brown, about 30 minutes. Turn as needed to assure even coloration during cooking.
  2. Hold uncovered up to 1 hour.
(**NOTE: Potatoes can be prepped to this point, covered and refrigerated.)
Directions for Cumin Scented Lamb Albondigas:
  1. Combine lamb with onion, garlic and seasonings in mixer bowl with paddle attachment. Mix just to combine.
  2. Test cook small bit and adjust seasonings with salt and pepper.
  3. Add beaten egg. Mix to combine well.
  4. Portion firmly with 1.5 (56 millimeter/ 3 tablespoon) ounce scoop.
  5. Flatten each portion slightly into slider patty shape.
  6. Cover and chill.
  7. Cook lamp patties on hot (350°F) grill until nicely browned on both sides, and an internal temperature of 130°F is reached.
  8. Hold covered up to 1 hour.
Directions for Vegan Smoked-Paprika Aioli:
  1. Combine all ingredients in mixer bowl fitted with wire whip attachment.
  2. Mix at low speed to combine well.
  3. Taste and adjust seasoning.
  4. Transfer to storage container.
  5. Cover and chill
  6. Hold chilled up to 1 week.
  1. Brush Smoked Paprika Oil on both sides of each bread slice.
  2. Toast on hot grill (or in hot oven) until golden on both sides.
  3. Reserve.
  4. Working in batches, skewer one olive onto long pick or bamboo skewer.
  5. Add one piece of potato to each skewer, moving olive up.
  6. Add one lamb albondiga to each skewer, moving potato and olive up.
  7. Finish with second piece of potato, moving albondiga, potato and olive up.
  8. Pipe one half ounce of Smoked-Paprika Aioli onto each reserved toast slice.
  9. Insert one skewer into each toast slice at an angle that permits arrangement on service line.
  10. Hold uncovered up to 1 hour.
*also called "pinchos" or "pintxos"
Print Recipe

Yield: 100 portions

Chet Holden

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