American · Dinner
Grilled Lamb Kebabs
Cubes of lamb shoulder marinated in olive oil, garlic, lemon, cumin and oregano, then threaded onto skewers with red onion and bell pepper. Grilled over direct heat until charred outside and pink within. Served with a lemon wedge and Greek yogurt sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
539Calories
40.2gProtein
38.4gFat
9.2gCarbs
4.4gSugar
1.8gFiber
751mgSodium
170mgChol
16.1gSat Fat
520mgPotassium
94mgCalcium
2.1mgIron
1.8mcgVitamin B12
41mgVitamin C
gluten-free
egg-free
low-carb
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Whisk together olive oil, minced garlic, lemon juice, cumin, oregano, salt and black pepper into a marinade.
2
Marinate
Toss lamb shoulder with marinade, cover and refrigerate for 2 hours until glossy.
3
Build
Thread lamb onto skewers alternating with red onion and bell pepper chunks, leaving small gaps for even heat.
4
Grill
Cook skewers over medium-high direct heat for 12 minutes, turning every 3 minutes, until well charred outside and pink at center.
5
Plate
Slide lamb and vegetables onto a plate, add Greek yogurt and a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 11 red onion (120g)
- 11 bell pepper (120g)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp90g Greek yogurt
- 22 lemon wedge
