Middle Eastern · Dinner
Spiced Grilled Lamb with Yogurt Sauce
Lamb Tikka Iraqi Platter
Iraqi grilled lamb tikka marinated with baharat and sumac, served over warm samoon bread with a tomato-cucumber salad and a creamy garlic-yogurt sauce.
$$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
580Calories
38gProtein
28gFat
38gCarbs
8gSugar
6gFiber
750mgSodium
95mgChol
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Instructions
1
Prep
Soak four wooden skewers in cold water 10 minutes. Whisk 120g yogurt, 2 tsp baharat, 1.5 tsp sumac, 1 tsp cumin, 0.5 tsp pepper, 4 minced garlic cloves, 20ml oil, 1.5 tsp salt; add lamb cubes, coat, rest 10 minutes. Toss onion and bell pepper with 1 tbsp oil and 0.5 tsp salt. Whisk remaining 60g yogurt, 2 minced garlic cloves, and salt for sauce, chill. Toss tomato, cucumber, red onion, parsley, 1 tbsp oil, lemon juice, 1.5 tsp sumac.
2
Grill
Heat grill pan over medium-high 3 minutes until strong heat radiates. Thread lamb onto two skewers, vegetables onto two skewers. Grill 8 to 10 minutes, turning every 2 minutes, until lamb is deeply charred with pink center and vegetables are softened with crisp edges.
3
Rest
Remove skewers from heat, rest 3 minutes. While resting, warm oiled samoon on the cooler grill edge 30 seconds per side until pliable.
4
Plate
Lay one samoon on each plate, slide lamb and vegetables off skewers onto bread, fan salad alongside, spoon garlic-yogurt sauce to one side, finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb leg
- 180g (6.4 oz) full-fat plain yogurt
- 2 tsp baharat spice mix
- 3 tsp sumac
- 1 tsp ground cumin
- 0.5 tsp ground black pepper
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 120g (4.2 oz) yellow onion
- 160g (5.6 oz) red bell pepper
- 200g (7.1 oz) ripe tomato
- 160g (5.6 oz) cucumber
- 40g (1.4 oz) red onion
- 20g (small handful) flat-leaf parsley
- 20ml (1.3 tbsp) lemon juice
- 2 samoon bread
- 2 lemon wedges