Japanese · Dinner
Grilled Lamb Skewers with Spice Rub (High-Protein)
Cubed lamb leg rubbed with warm spices and grilled over high heat until charred outside and pink within. Served with a creamy cannellini bean smash, soft-boiled egg, and tangy yogurt drizzle, finished with fresh parsley and sumac for depth and herbaceous notes.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
34.1gFat
19.8gCarbs
2.3gSugar
6.9gFiber
798mgSodium
453mgChol
10.4gSat Fat
980mgPotassium
140mgCalcium
6.8mgIron
2.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb dry, toss with garlic, cumin, coriander, smoked paprika, turmeric, half the olive oil, salt and pepper until coated.
2
Marinate
Cover and refrigerate 30 minutes.
3
Poach
Simmer egg 6 minutes for jammy yolk, transfer to ice bath and peel.
4
Grill
Thread lamb onto skewer and cook over high heat 8–10 minutes, turning every 2 minutes, until charred outside and pink inside.
5
Mash
Fork cannellini beans with lemon juice and remaining olive oil until half-smooth.
6
Plate
Spread bean mash on plate, lay skewer alongside, add halved egg, drizzle yogurt, scatter parsley and sumac.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g lamb leg, cut into 1-inch pieces
- 22 large eggs
- 120g120g cannellini bean
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp2 tbsp olive oil, divided
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp plain yogurt
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
