Middle Eastern · Dinner
Grilled Spiced Lamb Skewers with Yogurt Sauce
Cubed lamb shoulder marinated in garlic, cumin, and paprika, threaded onto a skewer and grilled over high heat until charred outside and pink within. Served with cool garlic-yogurt sauce, lemon wedge, and parsley, this plate balances smoky char against tangy dairy.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
481Calories
39.5gProtein
32.6gFat
7.8gCarbs
2.9gSugar
1.6gFiber
735mgSodium
174mgChol
10.9gSat Fat
620mgPotassium
150mgCalcium
3.9mgIron
2.6mcgVitamin B12
12mgVitamin C
Goes well with
Lebanese Red Wine
local
Ayran
international
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 1.5-inch cubes and pat dry with paper towel.
2
Marinate
Toss the lamb with olive oil, minced garlic, cumin, paprika, coriander, lemon juice, salt, and pepper. Cover and refrigerate 45 minutes.
3
Grill
Thread the marinated lamb onto a metal or soaked wooden skewer. Grill over high heat for 8 to 10 minutes, turning every 2 minutes, until charred outside and the centre is medium-pink.
4
Whisk
In a small bowl, whisk the yogurt with grated garlic and lemon juice until smooth.
5
Rest
Let the cooked skewer sit on a plate 3 minutes so juices redistribute.
6
Plate
Slide the lamb off the skewer onto a plate, spoon yogurt sauce alongside, scatter parsley over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground coriander
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120g plain whole-milk yogurt
- 22 small clove garlic, for the sauce
- 2 tsp2 tsp lemon juice, for the sauce
- 2 tbsp2 tbsp parsley
