Middle Eastern · Dinner
Grilled Lamb Belly Skewers
Cubes of lamb belly are marinated in garlic, cumin, and sumac, then threaded onto skewers and grilled over high heat until the fat renders and the edges char. Served with lemon wedges and scattered parsley, the result is smoky, fatty, and deeply savoury.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
19.6gProtein
42.1gFat
4.3gCarbs
0.7gSugar
1.3gFiber
1052mgSodium
140mgChol
15.9gSat Fat
420mgPotassium
65mgCalcium
2.9mgIron
1.8mcgVitamin B12
10mgVitamin C
Goes well with
Pinot Noir
local
Ayran
international
gluten-free
low-carb
herb-salt
thirty-min-meals
gluten-free
Instructions
1
Prep
Cut the lamb belly into 1-inch cubes and pat dry with paper towel.
2
Marinate
Toss the lamb with minced garlic, olive oil, cumin, sumac, smoked paprika, salt, and black pepper; refrigerate 60 minutes.
3
Grill
Thread marinated lamb onto metal skewers over high heat for 10-12 minutes, turning every 2-3 minutes, until fat renders and edges char.
4
Plate
Slide lamb onto a plate, scatter with chopped parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g13 oz lamb belly
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp smoked paprika
