Middle Eastern · Dinner
Grilled Lamb Cubes Skewers
Cubes of lamb leg marinated in olive oil, lemon juice, garlic and cumin, threaded onto skewers with onion and bell pepper, then grilled over high heat until charred outside and pink at the center. Served with a squeeze of lemon.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
43.7gProtein
26.9gFat
8.2gCarbs
3.5gSugar
2.1gFiber
665mgSodium
153mgChol
11.9gSat Fat
650mgPotassium
55mgCalcium
4.6mgIron
2.7mcgVitamin B12
32mgVitamin C
Goes well with
Côtes du Rhône (rosé)
local
Ayran
international
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Cut the lamb leg into 1.5-inch cubes and pat dry. Cut the onion and bell pepper into similarly sized chunks.
2
Marinate
Toss the lamb with olive oil, lemon juice, garlic, cumin, smoked paprika, salt and black pepper. Cover and refrigerate for 60 minutes.
3
Build
Thread the marinated lamb, onion and bell pepper alternately onto a metal skewer, leaving small gaps between pieces.
4
Grill
Place the skewer on a preheated grill over high heat and cook for 10–12 minutes, turning every 2–3 minutes, until charred and firm.
5
Plate
Slide the lamb and vegetables off the skewer onto a plate and serve hot with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb leg
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 11 onion
- 11 bell-pepper
- 22 lemon wedge, for serving
