Turkish · Dinner
Skewered Lamb Chunks
Grilled lamb chunks marinated in yogurt, lemon, garlic and Turkish spices, threaded on skewers and cooked over high heat until charred outside and juicy within. Served with grilled vegetables and a light herb-yogurt sauce, this trims oil and portion size while keeping the smoky, tangy, garlicky character of Turkish şiş kebab intact.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
337Calories
40.9gProtein
15.1gFat
11.2gCarbs
5.9gSugar
2.4gFiber
765mgSodium
146mgChol
6.1gSat Fat
700mgPotassium
140mgCalcium
3.4mgIron
2.6mcgVitamin B12
38mgVitamin C
Goes well with
Turkish Red Wine or Rakı
local
Ayran
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Whisk yogurt, lemon juice, minced garlic, paprika, ground cumin, black pepper and salt until smooth to make the marinade.
2
Marinate
Coat lamb chunks in marinade, cover and refrigerate 30 minutes to tenderize the meat.
3
Grill
Thread marinated lamb on skewer alternating with onion and bell pepper. Brush lightly with olive oil and grill over high heat for 8–10 minutes, turning every 2 minutes until charred and firm.
4
Plate
Slide lamb and vegetables onto a plate, drizzle with yogurt mixed with chopped parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg, trimmed of visible fat and cut into 1.5-inch chunks
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 11 onion, cut into chunks
- 11 bell pepper, cut into chunks
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp plain yogurt for sauce
- 2 tsp2 tsp parsley
