Middle Eastern · Dinner
Grilled Lamb Skewers with Sour Sauce
Cubes of lamb shoulder are marinated with garlic, lemon, sumac and spices, then skewered with onion and grilled over high heat until charred outside and pink within. Served with a tangy yogurt-lemon-sumac sauce, fresh parsley and warm pita.
$7
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
523Calories
41.2gProtein
29.1gFat
25.8gCarbs
4.9gSugar
3.2gFiber
1085mgSodium
161mgChol
9.8gSat Fat
690mgPotassium
175mgCalcium
4.1mgIron
2.6mcgVitamin B12
14mgVitamin C
Goes well with
Sauvignon Blanc
local
Ayran
international
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 1.5-inch cubes and pat dry. Mince two cloves garlic for the marinade, and grate the remaining clove for the sauce.
2
Marinate
Toss the lamb cubes in a bowl with olive oil, minced garlic, lemon juice, sumac, cumin, black pepper and salt, then chill for 45 minutes.
3
Grill
Thread the marinated lamb and onion wedges alternately onto a metal skewer. Cook over high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until charred outside and pink inside.
4
Plate
Slide the lamb and onion onto a plate. Whisk yogurt with lemon juice, grated garlic, sumac and salt into a sauce. Top the lamb with chopped parsley, spoon the sauce alongside, and serve with the warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 lemon, juiced
- 2 tsp2 tsp sumac
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 11 onion
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 22 small clove garlic
- 1 tsp1 tsp sumac
- a pinch of salt
- 2 tbsp2 tbsp parsley
- 22 pita (130g)
