Middle Eastern · Dinner
Grilled Spiced Lamb Skewers with Sumac
Cubed lamb shoulder marinated in olive oil, garlic, cumin, and sumac, then threaded onto a skewer and grilled over high heat until charred outside and pink within. Served with warm pita bread, sliced onion, fresh parsley, and a sumac scatter, the meat carries smoky char, tang, and warm spice.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
40.9gProtein
26.9gFat
20.8gCarbs
2.3gSugar
3.8gFiber
1120mgSodium
149mgChol
9.7gSat Fat
610mgPotassium
75mgCalcium
4.6mgIron
2.8mcgVitamin B12
10mgVitamin C
Goes well with
Pinot Noir
local
Ayran
international
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb cubes dry with paper towel. Mince the garlic, slice the onion thinly, and chop the parsley.
2
Marinate
Toss the lamb with olive oil, garlic, cumin, sumac, lemon juice, salt, and pepper in a bowl; cover and marinate 60 minutes.
3
Grill
Thread lamb onto a metal skewer. Cook over high heat 8–10 minutes, turning every 2 minutes, until charred and centres are pink.
4
Plate
Warm the pita on the grill 30 seconds per side. Slide lamb onto a plate, scatter with onion, parsley, and sumac, and serve with pita.
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 sumac, plus extra for finishing
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 small onion
- 2 tbsp2 tbsp parsley
- 22 small pita bread (about 57g)
