Japanese · Dinner
Grilled Lamb Skewers with Spice Rub
Bone-in lamb shoulder chunks are rubbed with cumin, coriander, paprika and garlic before threading onto skewers and grilling over high heat until charred outside and juicy within. Served with lemon and scattered scallion.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
42.4gProtein
26.2gFat
6.1gCarbs
0.9gSugar
2.1gFiber
1176mgSodium
175mgChol
9.8gSat Fat
620mgPotassium
75mgCalcium
4.6mgIron
2.6mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Cut bone-in lamb shoulder into 1-inch chunks and pat dry so the spice rub adheres well.
2
Build
Mix garlic, ground cumin, ground coriander, smoked paprika, cayenne, salt, pepper and olive oil into a paste; rub over lamb chunks until fully coated.
3
Grill
Thread coated lamb chunks onto a metal skewer, leaving gaps between pieces. Grill over high heat 8-10 minutes, turning every 2 minutes, until charred outside and firm within.
4
Plate
Slide lamb off skewer onto a plate, scatter sliced scallion over top and serve with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in lamb shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml olive oil
- 2 tsp10ml lemon juice
- 22 scallion
