Turkish · Dinner
Spiced Lamb Rib Skewers
Bone-in lamb rib chunks marinated in yogurt, garlic, cumin and paprika, then threaded onto skewers and grilled over high heat until charred outside and juicy within. Served with sumac onions and a lemon wedge, the dish carries smoky, spiced Turkish grill flavours.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
520Calories
41.3gProtein
35.6gFat
11.4gCarbs
4.6gSugar
2.4gFiber
737mgSodium
188mgChol
13.5gSat Fat
660mgPotassium
119mgCalcium
4.3mgIron
2.5mcgVitamin B12
15mgVitamin C
Goes well with
Sauvignon Blanc or crisp pilsner beer
local
Turkish Ayran
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Trim excess fat from the lamb ribs and cut into 2-inch rib-chunks, keeping bone in each piece.
2
Marinate
Mix yogurt, minced garlic, cumin, paprika, cinnamon, olive oil, lemon juice, salt and pepper. Coat lamb chunks and refrigerate for 2 hours.
3
Grill
Thread marinated lamb onto metal skewer. Grill over high heat for 10–12 minutes, turning every 2–3 minutes, until charred outside and faint pink center.
4
Rest
Let skewer rest on a plate for 3 minutes so juices settle.
5
Plate
Slide lamb off skewer onto plate. Toss sliced onion with sumac and chopped parsley, scatter over lamb, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in lamb ribs, cut into rib-chunks
- 1/2 cup120g plain yogurt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground cinnamon
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 onion
- 1 tsp1 tsp sumac
- 2 tbsp8g fresh parsley
- 22 lemon wedge
