Thai · Dinner
Grilled Marinated Lamb Skewers
Bone-in lamb shoulder chunks marinated in fish sauce, lime juice, garlic and lemongrass, threaded onto skewers and charred over high heat. Finished with fresh cilantro, the smoky, tangy grilled lamb is served alongside jasmine rice and cucumber slices.
$7
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
24.8gFat
24.1gCarbs
6.4gSugar
1.8gFiber
1215mgSodium
175mgChol
10.9gSat Fat
610mgPotassium
60mgCalcium
4.2mgIron
2.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Combine fish sauce, lime juice, minced garlic, minced lemongrass, brown sugar, chili powder and black pepper in a bowl. Add lamb shoulder chunks and turn to coat evenly.
2
Marinate
Cover and refrigerate for 90 minutes until the lamb turns slightly opaque at the edges and absorbs the garlic and lemongrass flavors.
3
Grill
Thread marinated lamb chunks onto skewers with small gaps between pieces. Brush grates with oil and grill over high heat for 10-12 minutes, turning every 2-3 minutes, until charred with a faint pink center.
4
Plate
Rest the skewer 3 minutes, then mound rice beside it, scatter cilantro over the lamb, and arrange cucumber slices and lime wedge for squeezing before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g bone-in lamb shoulder, cut into 1.5-inch chunks
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 1 cup190g cooked jasmine rice
- 4 tbsp4 tbsp cilantro
- 88 cucumber slices
- 22 lime wedge, for serving
